Fluffy Lemon Ricotta Pancakes with Citrus Syrup and Spinach Orange Salad

Start your morning with a plate of golden, fluffy lemon ricotta pancakes that are bursting with citrus flavor. These pancakes are incredibly tender thanks to the ricotta cheese and they’re topped with a sweet-tart cherry-maple syrup and a dollop of zesty crème fraîche. It’s a brunch-worthy dish that feels special but is surprisingly simple to make.

On the side, a vibrant spinach salad with juicy blood oranges, creamy feta and crunchy almonds adds a fresh contrast. The honey Dijon dressing ties everything together, making this a complete and satisfying meal. Whether you’re celebrating a holiday or just treating yourself, these pancakes are sure to impress.

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Ingredients

3 unit Sunkist® Blood OrangeView ingredient guideLike ingredientDislike ingredient

8 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

1 ounce AlmondsView ingredient guideLike ingredientDislike ingredient

8 tablespoon Cherry JamView ingredient guideLike ingredientDislike ingredient

8 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

3 ounce Honey Dijon DressingView 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

1 unit LemonView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 200°F if you want to keep pancakes warm. Wash and dry all produce. Zest and quarter the lemon. Zest 1 orange until you have 2 teaspoons; peel all oranges, removing as much white pith as possible, then slice thinly into rounds. Place 2 tablespoons butter in a small microwave-safe bowl and microwave until melted, about 30 seconds. Set aside for pancake batter. Reserve 1 packet (about 2 tablespoons) crème fraîche for the 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. Heat a medium dry pan over medium-high heat. Add almonds and cook, stirring occasionally, until lightly toasted, 2-4 minutes. Transfer to a plate to cool. Wipe out the pan.
3. In the same pan over medium-high heat, combine cherry jam and maple syrup. Cook until bubbling, 1-2 minutes. Turn off heat and stir in 3 tablespoons solid butter until melted. Add a couple squeezes of lemon juice (save at least 1 lemon wedge for the pancake batter) and a big pinch of salt. Set aside.
4. In a large bowl, whisk together honey Dijon dressing and orange zest to taste. Add spinach, half the sliced oranges, half the feta and half the toasted almonds. Toss until well combined; season with salt and pepper. Transfer salad to a serving platter and top with remaining sliced oranges, feta and almonds.
5. In a medium bowl, whisk together milk, ricotta, eggs, melted butter (from step 1), 1 teaspoon lemon zest, juice from 1 lemon wedge and reserved crème fraîche. In a separate 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).
6. Heat a drizzle of vegetable oil in a large nonstick pan over medium heat. (Alternatively, use butter for more flavor.) Drop 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 baking sheet and keep warm in the oven if desired. Repeat with remaining batter, adding more oil as needed.
7. Warm the reserved syrup over medium-low heat, stirring occasionally, 2-3 minutes. Divide pancakes among plates. Top with syrup, walnuts and a dollop of the lemon crème fraîche. Serve the spinach salad on the side.

Recipe Tips

FAQ

Can I use regular oranges instead of blood oranges?

Yes, any sweet orange variety works well. Blood oranges add a beautiful color and slightly tart flavor, but navel or Valencia oranges are great substitutes.

What can I use instead of tempura mix?

You can make a simple substitute by combining 1 cup all-purpose flour, 1 teaspoon baking powder and a pinch of salt. This will yield a similar light texture.

Can I make the pancakes ahead of time?

Yes, cook the pancakes and let them cool completely. Store in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster or oven at 350°F for a few minutes.