Lemon Ricotta Pancakes with Coconut Syrup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy ricotta pancakes brightened with lemon zest and served with a homemade coconut syrup. Light, slightly citrusy, and versatile, these pancakes make an indulgent breakfast or brunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup whole-milk ricotta cheese
- 1 cup whole milk
- 2 large eggs
- 1/4 cup granulated sugar
- 1 Tablespoon grated lemon zest
- 2 Tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 2 Tablespoons salted butter (for skillet)
- Powdered sugar (for dusting)
- 14 ounces coconut milk
- 1 Tablespoon cornstarch
- 1/2 cup granulated sugar
- 1 Tablespoon light corn syrup
- 1/2 teaspoon coconut extract (optional)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5m
- Sodium
- 322mg
- Total sugar
- 33g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 440mg
- Calcium
- 150mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 322MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.