Light and fluffy pancakes with a hint of lemon and drizzled with the best sweet pomegranate syrup! Doesn’t that just sound like heaven?!
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Ahhh pancakes…the quintessential breakfast food. Because let’s be honest, who doesn’t love waking up on a lazy Sunday morning and chowing down on a big ol’ stack of cakes that’s dripping in sweet syrup?! (Sounds like the perfect weekend morning if you ask me. 😉 ) And these lemon ricotta pancakes with pomegranate syrup are some of the best (and fluffiest) pancakes I’ve ever made! They’re sweet and tangy, light and fluffy and come out perfect every single time!
- Ricotta: The secret weapon that makes these pancakes so light and airy! (Plus it gives them a custardy-like texture too!)
- Flour: The basis of your pancake and helps everything stick together.
- Lemon juice & zest: Adds so much flavor and a little bit of tang to your cakes.
- Eggs: Binds your pancakes together.
- Milk: Can use regular or non dairy. (I used unsweetened almond milk for mine.)
- Vanilla: Mellows the tartness of the lemon and helps to blend all the flavors together.
- Baking soda & baking powder: Gives even more lift to your pancakes making them SUPER fluffy!
- Maple syrup: Adds a little bit of sweetness!
- Pomegranate arils & juice: Adds A TON of flavor and also gives this recipe a little holiday spin! (Adding a spoonful of pomegranate arils to any dish (holiday or every day) can give it such a fun and festive flare! I’ve always found the best pomegranates at Sprouts and they’re always so juicy too! Make sure to check out your local Sprouts for their amazing selection of seasonal produce and goodies!)
How to make lemon ricotta pancakes
- Whisk your dry ingredients together in a bowl, then set them aside.
- Whisk your eggs together in a separate bowl. Then add the rest of your wet ingredients and whisk it again.
- Add your dry ingredients to the wet and mix until they’re just combined. (DO NOT OVER MIX! The key to most pancake recipes is to keep the batter a little lumpy. 😉 )
- Preheat a griddle to medium high heat and spray it with non-stick cooking spray. Once it’s hot, take a ¼ cup of batter and pour it onto your hot griddle. Cook on one side for 3 minutes, then flip and cook for an additional 2-3 minutes.
- Transfer your pancake to a platter to cool and repeat with your remaining batter!
How do I know when my pancakes are ready to flip?
Look for tiny bubbles to form on top of your batter. (They’ll usually start appearing around the outer ring of your pancake first.) This will signal that there’s enough air getting through to cook your pancakes and they’re ready to flip!
How to make pomegranate syrup
Ok loves, are you ready for the BEST and most FESTIVE syrup you’ll make this holiday season?! Because this pomegranate syrup is it! It’s only 2 ingredients and is so easy to make too! (Trust me, you’ll want to put it on everything!)
- 2 cups pomegranate juice (homemade or store bought)
- 1/4 cup sugar (Can use maple syrup or coconut sugar instead but it will change the color and flavor slightly.)
- Pour your pomegranate juice and sugar into a pot on the stove and give it a good whisk to dissolve the sugar. Then bring the juice to a boil over medium heat.
- Let the syrup boil for 15-20 minutes or until it reduces down by half. (You can use the “Spoon Test” to see if it’s done by dipping a spoon into the syrup and if it lightly coats the back of the spoon, then it’s ready to go.)
Tips for making pomegranate syrup: Be careful not to boil the syrup for too long after 20 minutes if it’s not thickened to your liking. This syrup can burn pretty easily and you’ll be left with a hard candy-like substance. The syrup with thicken as it cools so it’s better to leave it a little more liquidy to start.
How to make homemade pomegranate juice: Take your pomegranate arils and blend them in a food processor/blender. Then pour them into a fine mesh strainer and move the mixture around until all of the liquid has passed through. (Only the “seed” part of the pomegranate should be left in your strainer.) Now you can use the liquid to make your syrup!
What else can I serve over these pancakes?
- Powdered sugar
- Your favorite jam/jelly (I love adding a dollop of strawberry or raspberry jam to these!)
- Lemon curd
- Maple syrup
- Fresh berries (blueberries, blackberries, strawberries, etc.)
- Whipped cream
Variations of these pancakes
- Add blueberries, raspberries or chopped strawberries to the batter!
- Replace the lemon and lemon zest with orange juice and orange zest. (You can also add some cinnamon and dried cranberries too for a holiday themed treat!)
- Make them gluten free by substituting gluten free flour for regular flour.
I can’t wait to find out what you think about these lemon ricotta pancakes! I just know they’ll become your favorite breakfast/brunch in no time!
More recipes like this:
- Lemon French Toast with Blueberry Compote
- Easy Cranberry Orange French Toast
- Banana Pancake Donuts with Chocolate Peanut Butter Frosting
- Banana Bread French Toast
- Stuffed Bagel Bites
[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]
Fluffy Lemon Ricotta Pancakes with Pomegranate Syrup
For the pancakes:
- 2 cups flour
- 1½ tsp baking soda
- ¾ tsp baking powder
- ¼ tsp salt
- 2 eggs
- 1½ cups milk (can use regular or non-dairy)
- 1 cup ricotta (I used whole milk ricotta)
- 1 Tbsp maple syrup
- ½ tsp vanilla
- 2 Tbsp lemon juice
- Zest from 1 lemon
For the pomegranate syrup:
- 2 cups pomegranate juice (homemade or store bought)
- ¼ cup sugar
To make the pomegranate syrup:
- Pour the pomegranate juice and sugar into a pot and bring it to a boil over medium heat. (Give the syrup a good whisk to make sure all of the sugar is dissolved.)
- Let the syrup boil for 15-20 minutes. (It should reduce down by half and just start to thicken.) Pour the syrup into a glass bowl and let it cool completely. The syrup with thicken as it cools.
To make the pancakes:
- Combine the flour, baking soda, baking powder and salt together in a bowl. Set it aside.
- Whisk the eggs in a separate bowl. Then add your milk, ricotta, maple syrup, vanilla, lemon juice and lemon zest and whisk them together. Add you dry ingredients and mix until the batter is just combined. (It's ok if it's still a little lumpy.)
- Preheat a griddle or pan over medium high heat and spray it with nonstick cooking spray.
- Once it's hot, use a ¼ cup to scoop your batter on the griddle. Cook you pancakes for 3 minutes or until you start to see little bubbles form on the top. Flip your pancakes and cook for 2-3 more minutes.
- Serve immediately with your cooled pomegranate syrup!