Black Pepper Ricotta Pancakes with lemonade glaze

Breakfast / Brunch

Black Pepper Ricotta Pancakes with lemonade glaze

These tender Black Pepper Ricotta Pancakes with lemonade glaze have an amusing play on that ever-popular, tried-and-true combo of lemon-pepper, with black pepper in the cakes and sweet lemon syrup.


12 pancakes

Total Time

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Whisk together 1 cup sugar, water, zest, lemon juice, and salt in a saucepan over medium-high heat; simmer until it reaches a thin syrup-like consistency, 57 minutes. Glaze will thicken as it cools.

Whisk together flour, 2 Tbsp. sugar, pepper, and baking powder. Whisk in milk and egg; fold in ricotta.

Preheat an electric griddle to 350° or a nonstick skillet over medium; coat with nonstick spray.

Drop a scant ¼ cup batter per pancake, onto griddle; cook until bubbles appear on top and bottoms brown, 24 minutes. Flip pancakes and cook until bottoms brown, 23 minutes more. Repeat procedure with remaining batter.

Serve pancakes with Lemonade Glaze.

Nutritional Facts

Nutritional Facts

Per pancake + 1 Tbsp. glaze

Calories: 118

% Daily Value*

Total Fat 2g 3%

Saturated Fat 1g 5%

Cholesterol 22mg 7%

Sodium 77mg 3%

Carbs 24g 8%

Protein 3g

*Percent Daily Values are based on a 2,000 calorie diet.

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