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Question: how do we all feel about spring breakfast??

Lemon Ricotta Stuffed Syrian Pancakes with Lavender Passionfruit Syrup | @hbharvest

Because well, I have a lot of them coming your way. I told you on Sunday how when I think of spring, I think of brunch. Most likely because of Easter and Mother’s Day, seeing as they are BIG breakfast/brunch days. Whatever the reason, I am on a HUGE “let’s make breakfast all the time” kick. Not going to lie, I am very much enjoying it.

Hoping you guys are into breakfast as much as I am though…already thinking about Mother’s Day. Sorry, I can’t help it, it’s the “planner” in me coming out in full force.

Lemon Ricotta Stuffed Syrian Pancakes with Lavender Passionfruit Syrup | @hbharvest

Lemon Ricotta Stuffed Syrian Pancakes with Lavender Passionfruit Syrup | @hbharvest

Another question, how’s everyone’s spring going thus far? Mine started off pretty awesome with a trip to Florida, but well, I am now back in Colorado where it snowed over the weekend. UGH.

Please take me back to the sunshine, sandy beaches, the pool with the waterfall and 80 degree weather. Please, please, please?

Also, something is wrong with the birds here lately. I have never experienced anything like what has been going on around here this spring. The birds are literally attacking my house. NO JOKE. I was sitting at my desk on Sunday working and the birds where have a fricking field day or maybe the were possessed? Yes, that’s got to be it, they were possessed. I am talking running into my window, flapping their wings, making chirping sounds and clanging around outside (so much so that I could actually hear them). No exaggeration, they did this all day. I swear that the same bird came flying into my office window at least ten times.

It’s starting to creep me out. Either birds hate me or they REALLY want some good crumbs off my floors. Either way, I am highly weirded out.

Lemon Ricotta Stuffed Syrian Pancakes with Lavender Passionfruit Syrup | @hbharvest

Lemon Ricotta Stuffed Syrian Pancakes with Lavender Passionfruit Syrup | @hbharvest

But ok, let me tell you about these lemon ricotta stuffed Syrian pancakes.

I first saw a photo of Syrian pancakes on Pinterest and told myself right then that I would learn how to make them. They looked SOO GOOD. A Syrian pancake (or a Ataiyef – a Jewish treat served at Jewish holidays or special occasions), is a Middle Eastern recipe for stuffed pancakes. They are cooked on only one side, stuffed, fried, dipped in syrup and then dipped in pistachios. They can be made many different ways (savory included), but I believe the most traditional way is to fill them with ricotta. I figured that they would be complicated to make, but they are really just as simple as making pancakes, except that the batter is a bit more crepe-like, and instead of cooking both sides of the pancake you only cook one side, add a filling in the middle and seal the pancake shut like you would a dumpling or a ravioli. I promise they are not hard, and you actually freeze the stuffed pancakes for an easy breakfast when having guests.

I decided to keep my recipe somewhat traditional, but yet still not all that traditional. You know, I just can’t leave anything as is.

Lemon Ricotta Stuffed Syrian Pancakes with Lavender Passionfruit Syrup | @hbharvest

For my filling, I went with lemon ricotta. Simple, but perfect.

For my syrup though? I had a little fun and played around with some passionfruit and lavender. It probably seems a little weird, but if you like sweet things you’ll love the syrup, and if you cannot easily find passionfruit just use your favorite fruit in its place. Not a huge deal.

Lemon Ricotta Stuffed Syrian Pancakes with Lavender Passionfruit Syrup | @hbharvest

Traditionally, once the pancakes are stuffed, you then deep fry them. Now I know this sounds awesome and all, but I tried it and it was kind of just a giant mess. SO…I then tried doing a shallow fry with some butter in a skillet. That worked perfectly and tasted way better than the deep-fried. Again, I know, it sounds a little odd, but I just wasn’t feeling the deep-fried pancakes.

From here the pancakes take a bath in that lavender passionfruit syrup and then are dipped into chopped pistachios. Then all’s that’s left is to eat them all up! YUM.!

Lemon Ricotta Stuffed Syrian Pancakes with Lavender Passionfruit Syrup | @hbharvest

Lemon Ricotta Stuffed Syrian Pancakes with Lavender Passionfruit Syrup | @hbharvest

Originally, I wanted to get these posted before Easter, so you could serve them up at brunch, but then I served these to my mom and saw her face and how she proceeded to down her entire plate. That’s when I thought I’d better save this recipe for closer to Mother’s Day…thinking just about all mothers will really groove on these pancakes!

Oh, and it’s never too early to start planning out your Mother’s Day. I mean, that’s how you get to be the favorite child. Trust me, I know from experience (just kidding).

Lemon Ricotta Stuffed Syrian Pancakes with Lavender Passionfruit Syrup | @hbharvest

Lemon Ricotta Stuffed Syrian Pancakes with Lavender Passionfruit Syrup | @hbharvest

Lemon Ricotta Stuffed Syrian Pistachio Pancakes with Lavender Passionfruit Syrup.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 40 Pancakes
Calories Per Serving: 107 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Passionfruit Syrup

  • 1 cup honey
  • 2 tablespoons butter - I like using salted or just add a pinch of salt
  • 1 teaspoon vanilla extract
  • 1-2 teaspoons dried lavender
  • 2-3 passionfruits




Passionfruit Syrup

  • In a small sauce pan, combine the honey and butter. Bring to a low boil and then reduce the heat to low, simmer 5 minutes or until slightly thickened. Remove from the heat and add the vanilla and lavender. Now take the passionfruit and slice it in half. Scoop out the flesh and stir it into the syrup. Pour the syrup into a jar. Can be stored in the fridge for up to 1 week.


  • Combine the flour, baking soda, baking powder, salt and sugar in a large mixing bowl. Add the eggs, vanilla, milk and water. Stir until the batter is smooth and there are no lumps.
  • To making the filling, combine the ricotta, lemon zest and vanilla in a bowl, mix until combined.
  • Heat a large skillet or griddle over medium heat. Grease with butter or cooking spray.
  • Once the griddle is hot, add 1 tablespoon of batter at a time, onto the griddle. Shape the batter into 3-inch-wide circle pancake, similar to a thin crepe. Cook on one side only, when bubbles just begin to appear on the pancakes surface, remove the pancake. Lay the pancakes cooked side down on a baking sheet and keep them covered with a clean towel while you make the rest of the pancakes. Try to work quickly, as you do not want the pancakes to dry out.
  • Place about 1 teaspoon of the ricotta mixture in the uncooked center of each pancake. Fold the pancake in half and pinch the sides firmly closed with your fingertips. Fill the pancakes as quickly as possible so they do not dry out. (At this point, you can freeze pancakes for a later time if you prefer.)
  • Heat a large skillet over medium heat and add butter or oil so that there is about 1/2 inch of oil or butter in the skillet. Add the pancakes and fry for 2-3 minutes per sides or until lightly golden and crisp. Coat the fried pancakes in the passionfruit syrup. Dip the point of each pancake into the pistachio nuts. Serve warm with fresh fruit and any remaining syrup.


*Adapted from [The Kosher Scene |].
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Lemon Ricotta Stuffed Syrian Pancakes with Lavender Passionfruit Syrup | @hbharvest

But really, make these for you moma and then enjoy a nice breakfast with her. Really, do this.

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  1. These look amazing! And breakfast (and brunch) is my absolute favorite meal of the day so keep the breakfast recipes coming!!!

  2. I love how you stuffed these like you would dumplings! Also, I’ve been on that exact same breakfast kick lately! I also think it’s because it’s getting light so much sooner so I’ve been waking up earlier and taking the extra time in the morning to make real breakfast.

  3. Not to weird you out even more…this is completely unrelated to the recipe, but it was so funny I had to comment, especially after what you said about dreams yesterday. Usually, I don’t dream that much, and when I do, they’re not that interesting. Well, last night I had a dream with you in it! 😉 For whatever reason, you and Asher were staying at our house (which did not seem weird at all in the dream :O) and I made you this cake for your birthday (I have no idea when it is, but my brain just made that up as a good reason). All I remember about the cake was that it involved caramel and toasted coconut and chocolate frosting…and it turned out a complete flop. You kept telling me that this miserable-looking cake was “THEE Bomb”, and I kept thinking that it was nice of you to say so, but *why* did I even *serve* you this pathetic excuse for a cake?? Haha, it totally cracked me up when I woke up, and I’m sure now you are thinking that it’s totally creepy that you were in my dream… 😛

    Oh, and these Syrian pancakes are just adorable! I’d never heard of them before!

    1. HAHA!! That is SO funny and umm…that cake!! It sounds like something I would LOVE!! 🙂
      Too funny!!

  4. Lovely pancakes and I’m going to give them a try, but about those birds! Happened to me one year when we made an extension to the house and added new windows, birds had used that route before. I also had a robin for several years come to my window over and over again attacking it. I called wildlife conservation in our province and they told me that some birds see their reflection in the window and they think it’s competition for nest building, so they try to fight it off.

    Might explain why?

  5. These are gorgeous and sound so so yummy! I am also on a huge brunch kick lately as well as Middle Eastern/North African. The flavors are so wonderful.

  6. Wow, these look insanely good. I love ricotta. Not something I’ve ever seen before but I’m glad I’ve been introduced now!

  7. Tieghan maybe when my son Casey gets home from college next week I will show him this recipe in hopes for Mother’s Day! I can only hope right? I am thinking the birds are definitely smelling the food from your kitchen and are trying to figure out how to get those crumbs!

  8. I have to ask where you keep finding passion fruit? I just got back from Hawaii and couldn’t even find them there. I’ve never seen them in a store before.

    1. Hey Robyn!! I found mine at whole foods a few weeks ago, but have not been back since. I have never seen that at my local grocery before though, so maybe they a just a whole foods fruits in most places? I feel like it may be a tricky fruit to find all the time. SORRY!

  9. this is so unique and SO appealing! what a glorious treat, and your photos are incredible. great post. 🙂

  10. I’m feelin’ pretty good about spring breakfasts after seeing these yummy *stuffed* (!!!) pancakes! Breakfast is usually my favorite meal of the day (I LUHV doing the breakfast-for-dinner thing) 🙂

  11. Oh, wow!! This is seriously why I love you so much, Tieghan! You introduce foods I’ve never heard of and make me wonder how I’ve survived thus far without them?! Can’t wait to try these out for myself!!

  12. It’s that passionfruit syrup that’s really getting me! Looks mind blowing. Lavender really has a unique flavor. And yes, it’s never too early to start planning for Mother’s Day. Now that I’m a mother and see all the hard work that goes into child rearing, and the daily tasks you do, I have a whole lot bigger appreciation for what mom had to do for me when I was little.

  13. These not only look delicious but they are so beautiful fanned out on that platter..I”m going to try making them this weekend. Oh and of course those birds are trying to get in they want some of that delicious food your making in there.