Fluffy Lemon Ricotta Pancakes with Cherry Maple Syrup and Walnuts

There’s something magical about a stack of fluffy pancakes, especially when they’re infused with bright lemon and creamy ricotta. These lemon ricotta pancakes are light, tender and bursting with citrus flavor. To take them over the top, we’ve paired them with a sweet-tart cherry maple syrup, crunchy toasted walnuts and a dollop of tangy lemony crème fraîche. It’s a brunch that feels truly special.

Whether you’re celebrating a lazy weekend or hosting a small gathering, this recipe is sure to impress. The pancakes come together quickly with simple ingredients and the homemade syrup adds a gourmet touch. Feel free to set up a toppings bar so everyone can customize their stack. Get ready for a plate of pure comfort!

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Ingredients

1 unit LemonView ingredient guideLike ingredientDislike ingredient

8 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

4 unit Cherry JamView ingredient guideLike ingredientDislike ingredient

8 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

6.75 ounce MilkView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

246 g Tempura MixView ingredient guideLike ingredientDislike ingredient

1.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

0.25 cup SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 200°F if you plan to keep pancakes warm. Wash and dry the lemon. Zest the lemon and cut it into quarters. Place 2 tablespoons of butter in a small microwave-safe bowl and microwave until melted, about 30 seconds. Set aside for the pancake batter. Set aside 1 packet (about 2 tablespoons) of crème fraîche for the batter.
2. In a small bowl, combine the remaining crème fraîche, 1/4 teaspoon lemon zest, 1/2 teaspoon sugar, a squeeze of lemon juice and a pinch of salt. Stir well and set aside for serving.
3. Heat a medium pan over medium-high heat. Add the cherry jam and maple syrup. Cook until bubbling, 1-2 minutes. Turn off the heat and stir in 3 tablespoons of solid butter until melted. Add a couple of squeezes of lemon juice (save at least one lemon wedge for the batter) and a big pinch of salt. Set the syrup aside.
4. In a medium bowl, whisk together the milk, ricotta, eggs, melted butter (from step 1), 1 teaspoon lemon zest, juice from one lemon wedge and the reserved crème fraîche. In a large bowl, combine the tempura mix, 1/4 cup sugar and 1/2 teaspoon salt. Pour the milk mixture into the dry ingredients and whisk until just combined (do not overmix).
5. Heat a drizzle of oil in a large nonstick pan over medium heat. (You can use butter instead of oil for more flavor.) Drop about 1/4 cup of batter per pancake into the pan. Cook until bubbles form on the surface, about 1-2 minutes. Flip and cook until golden brown, 30-60 seconds more. Adjust heat if pancakes brown too quickly. Transfer cooked pancakes to a plate or a baking sheet in the oven to keep warm. Repeat with remaining batter, adding more oil between batches as needed. For faster cooking, use two pans or a griddle.
6. Warm the cherry maple syrup over medium-low heat, stirring occasionally, for 2-3 minutes. Divide the pancakes among plates. Top with the warm syrup, sprinkle with walnuts and add a dollop of the lemony crème fraîche. Alternatively, set up a toppings bar with syrup, walnuts and crème fraîche in separate bowls and let everyone assemble their own stack.

Recipe Tips

FAQ

Can I use regular pancake mix instead of tempura mix?

Yes, you can substitute tempura mix with an equal amount of all-purpose flour plus 1 teaspoon baking powder. The pancakes will still be delicious, though the texture may be slightly different.

Can I make the pancakes ahead of time?

These pancakes are best served fresh, but you can keep them warm in a 200°F oven for up to 30 minutes. Reheat leftover pancakes in a toaster or microwave.

What can I use instead of crème fraîche?

If you don’t have crème fraîche, you can substitute sour cream or Greek yogurt mixed with a little milk to thin it out. The flavor will be slightly tangier.