These lemon ricotta pancakes are bright, light, fluffy, and packed full of protein. Filled with zesty lemon flavor, these pancakes are perfect for a weekend breakfast or brunch any time of the year.
The use of ricotta in this recipe helps to add a much-needed boost of protein to this recipe to help create a more well-balanced meal. Although I used full-fat ricotta cheese in my recipe, you can easily use light ricotta cheese instead if you are looking to reduce the fat content or cut down on calories. Not to mention, these pancakes keep really well in the fridge or freezer, so feel free to whip up a double batch for a fun, healthy, and high-protein meal prep breakfast idea.
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Lemon Ricotta Pancakes
These light and fluffy lemon ricotta pancakes are perfect for a simple weekday breakfast or elegant weekend brunch.
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Prep Time: 10 minutes -
Cook Time: 15 minutes
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Total Time: 25 minutes
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Yield: 10 pancakes 1x
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Category: Breakfast
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Method: Stovetop
Prep Time:
Yield:
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Method:Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup ricotta cheese
- 2 eggs
- 1 cup milk
- 1/2 teaspoon vanilla extract
- 3 tablespoons lemon zest (about 2 lemons)
- 1 tablespoon lemon juice
- Butter, for cooking
Instructions
- In a medium bowl, add the flour, sugar, baking powder, baking soda, and salt, and stir to combine.
- In a large bowl, add the ricotta cheese, eggs, milk, and vanilla extract, and whisk until well combined. The mixture will have some lumps due to the ricotta cheese, just try and get it as smooth as possible.
- Add the lemon juice and lemon zest to the ricotta mixture and whisk again to blend. It may curdle a little, that’s fine.
- Add the dry ingredients to the wet ingredients and whisk again to combine. The mixture will be thick, if you find it too thick just add a splash of milk.
- Heat a griddle or a pan to medium heat, add a knob of butter, and allow to melt.
- Once warm, add 1/3 cup of the batter and cook until bubbles begin to form on the surface, then flip and cook on the opposite side until golden brown.
- Continue this process until all of the batter is done. You can store the cooked pancakes in the oven at 200°F to keep them warm.
- Once cooked, serve immediately with butter, a sprinkle of powdered sugar, maple syrup, and/or blueberries.
- Any leftover pancakes can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Nutrition
- Serving Size: 1 pancake
- Calories: 152 calories
- Sugar: 4 grams
- Fat: 5 grams
- Carbohydrates: 20 grams
- Fiber: 1 gram
- Protein: 7 grams
Great pancakes! They’re more filling than you’d think – Red’s Yogurt pancakes have to hold the #1 spot for me, these are a close second!
Absolutely delicious. Easy to make and stored very well. I loved the texture and lemon flavour. I don’t usually go for pancakes but decided since you shared the recipe it was OK. Thanks Stephanie
We’ve made these a few times and they’re delicious each time! Easy to make and a bonus with the added protein from the ricotta.
Really good! My whole family really enjoyed these. I loved the texture, and they were quite filling.
These have become a weekend and cottage staple in our family. Everybody loves them!
How fun! I’m happy to be a part of your cottage mornings and I’m so happy everyone enjoys them, thank you so much for sharing. 🙂
Amazing!!I’ve just made it. They are easy, light, fluffly and delicious. My kids love it. I just swap the sugar for mapple syrup and it worked great!! Thank you!
Amazing flavour. Love the lemon zest and the extra protein from the ricotta cheese. (Have also made with cottage cheese and you would never guess it was included). We make these almost weekly!!
So happy you like them and happy to hear they work with cottage cheese too!
Love these pancakes!