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Lemon Ricotta Pancakes
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Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

with Cherry Maple Syrup, Walnuts, & Lemony Crème Fraîche | Serves 4

Over here, we think brunch is a food group—and a really important and scrumptious one. Today’s fix: decadent lemon ricotta pancakes and a dollop of zesty crème fraîche. Ready to take it to the next level? You’ll drizzle cherry maple syrup and sprinkle crunchy walnuts all over. Feel free to break out the special plates or just enjoy this meal in your PJs.

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time5 minutes


/ serving 4 people

1 unit


8 tablespoon

Crème Fraîche

(Contains Milk)

4 unit

Cherry Jam

8 tablespoon

Maple Syrup

6.75 ounce


(Contains Milk)

4 ounce

Ricotta Cheese

(Contains Milk)

2 unit


(Contains Eggs)

246 g

Tempura Mix

(Contains Eggs, Milk, Wheat)

1.5 ounce


(Contains Tree Nuts)

Not included in your delivery



5 tablespoon


(Contains Milk)

¼ cup


1 teaspoon

Vegetable Oil


Nutrition Values

/ per serving
Calories840 kcal
Fat39 g
Saturated Fat18 g
Carbohydrate114 g
Sugar67 g
Dietary Fiber4 g
Protein15 g
Cholesterol175 mg
Sodium1390 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Medium Pan
Large Bowl
Medium Bowl
Large Pan



Optional: Preheat oven to 200 degrees for warming pancakes later on. Wash and dry all produce. Zest and quarter lemon. Place 2 TBSP butter in a small microwave-safe bowl; microwave until melted, 30 seconds. Set aside for pancake batter in step 4. Set aside 1 packet crème fraîche for pancake batter.

Mix Crème Fraîche & Toast Almonds

In a second small bowl, combine remaining crème fraîche, ¼ tsp lemon zest, ½ tsp sugar, a squeeze of lemon juice, and a pinch of salt to taste.

Make Syrup

Heat a medium pan over medium-high heat. Add jam and maple syrup. Cook until bubbling, 1-2 minutes. Turn off heat; stir in 3 TBSP solid butter until melted. Add a couple squeezes of lemon juice (save at least 1 wedge for pancake batter) and a big pinch of salt. Set aside.

Make Salad

In a medium bowl, whisk together milk, ricotta, eggs*, melted butter, 1 tsp lemon zest, juice from 1 lemon wedge, and reserved crème fraîche. In a large bowl, combine tempura mix, ¼ cup sugar, and ½ tsp salt. Whisk in milk mixture until just combined.

Mix Batter

Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. (TIP: Use butter instead of oil if desired.) Add a few ¼-cup scoops of batter to pan. Once bubbles form on tops of pancakes (about 1-2 minutes), flip and cook until golden, 30-60 seconds more. TIP: Lower heat if pancakes begin to brown too quickly. Transfer to a plate. TIP: If you want to keep your pancakes nice and warm, transfer to a baking sheet as you make them; place in preheated oven until ready to serve. Repeat process with remaining batter, adding more oil between batches if necessary. TIP: For quicker cooking, use 2 nonstick pans, or a griddle if you have one.

Cook Pancakes

Warm syrup over medium-low heat, stirring occasionally, 2-3 minutes. Divide pancakes between plates; top with syrup, walnuts, and a dollop of lemony crème fraîche. (Alternatively, set up a toppings bar: Serve the syrup, walnuts, and crème fraîche in individual bowls and let everyone assemble as they please. For pickier eaters, serve pancakes with butter or simply sprinkle with powdered sugar.)