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Ricotta Pancakes with Peach Syrup


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Ricotta Pancakes with Peach Syrup


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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.


  • Prep Time : 15 min
  • Cook Time : 30 min
  • Ready Time : 45 min


12 (4-inch) pancakes



    • 6 large eggs, seperated
    • 2 cups ricotta cheese
    • 4 tablespoons granulated sugar
    • 1 lemon, zested
    • 2 tablespoons unsalted butter, melted
    • 4 tablespoons 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


    About Jamie Geller


    Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

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