Lemon Ricotta Syrian Pancakes are bright, tender pancakes with a delicate tang from ricotta and lemon zest — a lovely twist on a classic breakfast. I’ve made these several times for family brunches and love how the ricotta keeps them moist without heavy batter. If you like lighter pancakes, try flourless oat pancakes for another quick stack.
Why Make This Recipe
- Bright lemon flavor that wakes up your morning without being overly sweet.
- Ricotta adds protein and a creamy texture while keeping the pancakes tender.
- Quick to make: batter comes together in about 10 minutes and cooks in a few minutes per side.
- Versatile for brunch, a light dessert, or a special breakfast for guests.
- I love this recipe because it strikes a balance between fluffy pancakes and a lightly tangy, fresh flavor that never feels heavy; for a cinnamon-apple twist try my apple pie pancakes with vanilla-maple syrup.
Recipe Overview
Prep time: 10 minutes
Cook time: 10–12 minutes (for 8–10 small pancakes)
Total time: 20–22 minutes
Servings: 3–4 (about 8 small pancakes)
Difficulty: Easy
Method: Whisk a wet ricotta-lemon batter, fold into sifted dry ingredients, rest briefly, then griddle on medium heat using 1/4-cup scoops until golden.
My Experience Making This Recipe
When I first tested these, the pancakes spread too thin — I learned that thicker ricotta (drained or whole-milk ricotta) keeps the batter body and yields tall pancakes. I also experimented with letting the batter rest 10 minutes; it helps bubbles form for a lighter interior.
How to Make Lemon Ricotta Syrian Pancakes
Start by whisking together 1 cup whole-milk ricotta, 2 large eggs, 1/4 cup sugar, 1 teaspoon vanilla, 2 teaspoons lemon zest and 1 tablespoon lemon juice. In a separate bowl, sift 1 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and a pinch of salt, then fold the dry mix gently into the wet until just combined — a few small lumps are fine. Let the batter rest 8–10 minutes while you preheat a nonstick skillet or griddle to medium (about 325–350°F on an electric griddle). Use a 1/4-cup scoop, cook 2–3 minutes per side until golden, and transfer to a rack to keep crisp. Expect tender, slightly cakey pancakes with fine crumb.
Expert Tips for Success
- Drain wet ricotta briefly on a fine mesh sieve if it’s very loose; thicker ricotta gives better structure.
- Don’t overmix: stop when the flour streaks mostly disappear to avoid tough pancakes. Fold gently to keep air in the batter.
- Preheat and test: heat your skillet for 3–4 minutes, then pour a teaspoon of batter to test — it should sizzle gently and form small bubbles.
- Use medium heat (325–350°F) so the outside browns slowly while the inside cooks through; if the pancake browns too fast, lower the heat.
- For consistent size and even cooking, use a 1/4-cup measure and a thin metal spatula to flip once bubbles form and edges set.
How to Serve Lemon Ricotta Syrian Pancakes
Serve warm with a dusting of powdered sugar, a spoonful of Greek yogurt or labneh, and extra lemon zest for brightness. For a savory-sweet brunch menu, pair the pancakes with grilled savory dishes like asado chicken with lemon zucchini for a Mediterranean-inspired spread. For a light starter and lemon-forward meal, offer a small bowl of avgolemono soup first, then the pancakes as the main course. Garnish with mint leaves and thin lemon slices for an elegant presentation.
Storage and Reheating Guide
Refrigerate cooked pancakes in an airtight container for up to 3 days; layer parchment between pancakes to prevent sticking. To freeze, cool completely, layer with parchment, place in a zip-top freezer bag, and freeze up to 1 month. Reheat frozen or refrigerated pancakes in a 350°F oven for 6–8 minutes, or in a nonstick skillet over low-medium heat for 1–2 minutes per side to preserve texture. Avoid microwaving unless you’re in a hurry — it makes them gummy; if microwaving, heat briefly and finish in a hot skillet for crisp edges.
Recipe Variations
- Gluten-free: swap 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks binding.
- Dairy-free: use a thick plant-based ricotta or drained coconut yogurt and a neutral oil instead of butter.
- Vegan-ish: replace eggs with 6 tablespoons aquafaba (whipped slightly) and use vegan ricotta alternatives or silken tofu blended with lemon and a tablespoon of oil.
- Lemon-intense or dessert version: add 1 tablespoon orange zest and serve with a spoonful of lemon curd or, for a lemon dessert pairing, try small citrus sweets like baby lemon impossible pies.
Nutritional Highlights
Ricotta delivers a good source of protein and calcium, which helps balance the carbohydrates from flour and sugar. Lemon adds vitamin C without added calories. Allergens: contains dairy and eggs; contains gluten unless modified with a gluten-free flour. Portion guide: plan 2–3 small pancakes (about 1/2 cup batter each) per adult as part of a balanced breakfast.
Troubleshooting Common Issues
- Pancakes are dense: likely overmixed — gently fold until just incorporated and let the batter rest 8–10 minutes. Use fresh baking powder for lift.
- Pancakes brown too quickly but remain raw inside: skillet too hot — lower heat to medium (325–350°F) and cook a bit longer per side.
- Batter is too runny: drain excess liquid from ricotta or add 1–2 tablespoons more flour to thicken, then rest 10 minutes and check consistency.
Frequently Asked Questions
Q: Can I make the batter ahead of time?
A: You can mix the batter up to 2 hours ahead and keep it covered in the fridge, but let it come to room temperature for 15–30 minutes before cooking and give it a gentle stir. If the batter tightens, loosen with a tablespoon of milk.
Q: How do I get tall, fluffy pancakes every time?
A: Use room-temperature eggs, fresh leavening (baking powder), and don’t overmix. A short rest after mixing helps hydrate the flour and trap air. Cook on medium heat so the exterior sets slowly while the interior rises.
Q: Can I substitute part of the flour with almond flour?
A: Yes — replace up to 1/3 of the all-purpose flour with almond flour for a nuttier flavor, but keep total dry weight similar. Almond flour makes the batter slightly more fragile, so handle gently and consider shorter cooking times at a moderate temperature.
Q: What’s the best pan for even browning?
A: A heavy-bottomed nonstick skillet or a well-seasoned cast-iron griddle gives even heat and predictable browning. If using cast iron, wipe a thin film of oil between batches to prevent sticking and encourage an even crust.
Lemon Ricotta Syrian Pancakes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Bright, tender pancakes with a delicate tang from ricotta and lemon zest — a lovely twist on a classic breakfast.
Ingredients
- 1 cup whole-milk ricotta
- 2 large eggs
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of salt
Instructions
- In a bowl, whisk together ricotta, eggs, sugar, vanilla, lemon zest, and lemon juice.
- In a separate bowl, sift together flour, baking powder, baking soda, and salt.
- Fold the dry ingredients gently into the wet mixture until just combined; a few small lumps are fine.
- Let the batter rest for 8–10 minutes.
- Preheat a nonstick skillet or griddle to medium heat (about 325–350°F).
- Use a 1/4-cup scoop to pour batter onto the skillet; cook for 2–3 minutes per side until golden.
- Transfer cooked pancakes to a rack to keep them crisp.
Notes
Serve warm with powdered sugar, Greek yogurt, or labneh, and extra lemon zest. For an elegant presentation, garnish with mint leaves and lemon slices.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 pancakes
- Calories: 300
- Sugar: 10g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 70mg