Print

Fluffy Zucchini Lemon Ricotta Pancakes with Honey Butter Syrup

zucchini lemon ricotta pancakes - featured image
Print Recipe

Light and fluffy pancakes made with raw grated zucchini, creamy ricotta, and bright lemon zest, served with a warm honey butter syrup. Perfect for a fresh and comforting breakfast or brunch.

Ingredients

Scale
  • 1 medium zucchini, grated and gently squeezed dry (about 1 cup)
  • 1 cup (250g) ricotta cheese, whole milk recommended
  • 2 large eggs, room temperature
  • 1 tablespoon lemon zest (from about 1 lemon)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons sugar (can reduce if preferred less sweet)
  • 1 teaspoon vanilla extract
  • 3/4 cup (95g) all-purpose flour (can substitute almond flour for gluten-free)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Pinch of salt
  • Butter or oil for cooking (unsalted butter preferred)
  • For the Honey Butter Syrup:
  • 4 tablespoons unsalted butter
  • 1/4 cup (85g) honey
  • Pinch of salt
  • Optional: a squeeze of lemon juice for brightness

Instructions

  1. Grate the zucchini using the large holes of a box grater or food processor. Place the grated zucchini in a clean kitchen towel or several layers of paper towels and squeeze out as much moisture as possible. (About 5 minutes)
  2. In a large bowl, whisk together ricotta, eggs, lemon zest, lemon juice, sugar, and vanilla extract until smooth and creamy. (3 minutes)
  3. In a separate bowl, sift together flour, baking powder, baking soda, and salt. (2 minutes)
  4. Gently fold the grated zucchini into the ricotta mixture, then gradually add the dry ingredients. Mix just until combined; do not overmix. The batter should be thick but scoopable. (3 minutes)
  5. Heat a non-stick skillet or griddle over medium heat. Add a small pat of butter and let it melt, swirling to coat the surface. (2 minutes)
  6. Spoon about 1/4 cup (60ml) of batter onto the pan for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip carefully and cook another 2 minutes or until golden and cooked through. Adjust heat as needed. (10-12 minutes total)
  7. While pancakes cook, melt butter in a small saucepan over low heat. Stir in honey and a pinch of salt until combined and slightly thickened. Add a splash of lemon juice if desired. Keep warm. (5 minutes)
  8. Stack pancakes on plates and drizzle generously with honey butter syrup. Garnish with extra lemon zest or powdered sugar if desired. Serve immediately.

Notes

Squeeze out as much moisture as possible from the zucchini to avoid soggy pancakes. Use room temperature eggs and ricotta for better rise. Do not overmix the batter to keep pancakes tender. Cook on medium heat for a golden crust without burning. If batter thickens too much, stir in a tablespoon of milk or water to loosen. Cook pancakes in batches without crowding the pan.

Nutrition

Keywords: zucchini pancakes, ricotta pancakes, lemon pancakes, honey butter syrup, brunch recipe, vegetable pancakes, gluten-free option, easy breakfast

Find it online: https://daintydine.com/fluffy-zucchini-lemon-ricotta-pancakes-recipe-easy-homemade-with-honey-butter-syrup/