Fluffy Lemon Ricotta Pancakes with Cherry Walnut Syrup

These lemon ricotta pancakes are the ultimate brunch indulgence. Light, fluffy and bursting with citrus flavor, they’re paired with a sweet-tart cherry maple syrup, crunchy walnuts and a zesty crème fraîche dollop. It’s a showstopper that’s surprisingly simple to make.

Perfect for Mother’s Day or any special occasion, this recipe brings together bright lemon, creamy ricotta and rich maple syrup for a balanced, decadent stack. Get the whole family involved and enjoy a homemade brunch that beats any fancy café.

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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 taste)View ingredient guideLike ingredientDislike ingredient

5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

12.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 200°F if you plan to keep pancakes warm. Wash and dry the lemon. Zest the lemon, then cut it into quarters. Place 2 tablespoons butter in a small microwave-safe bowl and microwave until melted, about 30 seconds. Set aside. Reserve 1 packet of crème fraîche for the pancake batter.
2. In a small bowl, combine the remaining crème fraîche, ¼ teaspoon lemon zest, ½ teaspoon sugar, a squeeze of lemon juice and a pinch of salt. Mix well and set aside.
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 butter until melted. Add a couple squeezes of lemon juice (save at least one wedge for the batter) and a pinch of salt. Set aside.
4. In a medium bowl, whisk together milk, ricotta, eggs, melted butter, reserved crème fraîche, 1 teaspoon lemon zest and juice from one lemon wedge. In a large bowl, combine tempura mix, ¼ cup sugar and ½ teaspoon salt. Pour in the milk mixture and whisk until just combined (do not overmix).
5. Heat a drizzle of oil in a large nonstick pan over medium heat. (For richer flavor, use butter instead of oil.) Pour ¼-cup scoops of batter into the pan. Cook until bubbles form on the surface, about 1-2 minutes, then flip and cook until golden, 30-60 seconds more. Adjust heat if browning too quickly. Transfer cooked pancakes to a plate or baking sheet in the preheated oven to keep warm. Repeat with remaining batter, adding more oil or butter between batches as needed.
6. Warm the cherry syrup over medium-low heat, stirring occasionally, 2-3 minutes. Divide pancakes among plates. Top with warm syrup, walnuts and a dollop of the lemony crème fraîche. Serve immediately.

Recipe Tips

FAQ

Can I use regular flour instead of tempura mix?

Yes, you can substitute all-purpose flour for the tempura mix. The texture may be slightly different, but the pancakes will still be delicious.

Can I make the cherry syrup ahead of time?

Absolutely! The syrup can be made up to 3 days in advance and stored in the refrigerator. Reheat gently before serving.

What can I use instead of crème fraîche?

You can substitute sour cream or Greek yogurt mixed with a little milk for a similar tangy flavor.