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Ricotta Pancakes with Peach Syrup

Ricotta Pancakes with Peach Syrup

OMG, this is a richly decadent creamy twist on your everyday pancake. It’s dressed up
enough for your holiday table, but will become a Sunday brunch staple.

  • Duration
  • Cook Time
  • Prep Time
  • 12 (4-inch) pancakes ServingsServings



  • 6 large eggs, seperated
  • 2 cup ricotta cheese
  • 4 tablespoon granulated sugar
  • 1 lemon, zested
  • 2 tablespoon unsalted butter, melted
  • 4 tablespoon whole milk
  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking soda

Peach Syrup:

  • 1 bag frozen peaches, defrosted (10-ounce bag)
  • 1 bottle maple syrup (8-ounce bottle)
  • 1 tablespoon lemon juice
  • pinch Kosher salt


1. In a large bowl, beat together egg yolks, ricotta, sugar, lemon zest, butter, and milk. Whisk in flours and baking soda. Using an electric beater, whip egg whites until soft peaks form. Gently fold egg whites into yolk mixture until just combined.
2. In a medium saucepan, combine peaches with maple syrup, lemon juice, and salt and bring to a boil. Reduce to a simmer and cook 10 minutes or until peaches are slightly softened.
3. Lightly grease a griddle and heat over medium-high heat. Pour ¼ cup of batter at a time to form circles. Cook 2 to 3 minutes or until edges begin to bubble. Flip and cook 2 to 3 minutes more or until golden brown. Keep warm in a 200°F oven, warming drawer, or on a plate tented with foil while
continuing with remaining batter.
4. Serve pancakes with peach syrup on the side.

TIPS: Did You Know You Can Have Perfectly Round Pancakes:
use a griddle pan with circular indentations—or drop the batter into big metal cookie cutters