These lemon ricotta pancakes are fluffy, citrus-scented, and packed with 10 grams of protein per pancake! They’re ready in just 20 minutes and fun breakfast that’s secretly simple to make.
OK, here’s one of my favorite breakfast recipes that sounds fancy but is secretly packed with protein: lemon ricotta pancakes! Like my popular cottage cheese pancakes, they’re impossibly fluffy and light: but these have a pop citrus flavor on the finish.
They’re also approximately 10 grams protein per serving and made with half the flour of a normal pancake! (How?) They sound fancy, but they’re so easy to whip up and perfect for impressing friends and family at a lazy breakfast or brunch. (My kids adore them!)
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Ingredients in Lemon Ricotta Pancakes
This lemon ricotta pancakes recipe follows a formula that’s similar to my Cottage Cheese Pancakes. The base is mainly this high-protein cheese and eggs, and you need only half the all-purpose flour that’s called for in a standard pancake. This not only loads the pancake with protein, but it makes it impossibly fluffy. You’ve got to try this trick! Here’s what you’ll need:
- Eggs: This is part of why the protein count is so high. They bind together the batter (no substitutions please!).
- Ricotta cheese: Use whole-milk ricotta for the creamiest, fluffiest result. Part skim works too.
- Maple syrup: I always use syrup marked “Grade A: Dark Color and Robust Flavor”
- Vanilla extract: Rounds out the flavor.
- All-purpose flour: All you need is ¾ cup! That’s roughly half what a standard pancake recipe calls for.
- Baking powder and salt: Gives them a little lift.
- Lemon juice and lemon zest: This is obviously the star ingredient! A little lemon zest and fresh juice make that bright, beautiful flavor. I always use a microplane to zest.
A Note On Protein
These lemon ricotta pancakes are irresistibly tasty and protein-packed, which makes them a win-win-win in my book. The protein helps turn them into a filling breakfast where you’re not hungry an hour later (which happens to me with classic flour pancakes). Here’s the breakdown for this ricotta pancake:
- Lemon Ricotta Pancake has 9.6 grams protein! That’s 20% of your daily protein: in one pancake.
- 1 Standard Pancake has approximately 4 grams protein. So the ricotta pancake is almost double the protein!
Pro Tips for Perfect Lemon Ricotta Pancakes
- Don’t rush the heat. Medium heat is the goal: you want it low enough that the center cooks through before the outside gets too dark. If you see the edges browning fast, dial it down.
- The texture is a bit different from classic pancakes. Keep in mind, when you flip the pancakes some of the batter may ooze out the sides: this is ok! Keep cooking until it’s fully set.
- Whole-milk ricotta is worth it. The fat content is what makes these so tender.
- Leftovers work great as snacks. My kids (and me) are constantly grabbing pancakes for snacks: topped with a little nut butter, it’s an excellent filling snack.
Topping Ideas
Lemon ricotta pancakes are great with any toppings, but there’s a natural choice that fits more than any other: blueberries! Use either fresh blueberries or make a quick sauce. Here are some of my other favorite toppings:
- Pure maple syrup and powdered sugar: These taste incredible dressed simply.
- Blueberry sauce or compote: Try my stovetop Blueberry Sauce or Blueberry Compote.
- Peach compote: This simple peach compote would be a perfect pairing.
- Fresh berries like raspberries, blackberries or blueberries look perfect.
- Crushed nuts like pecans, walnuts, pistachios, hazelnuts or slivered almonds also add texture and visual appeal.
- Nut butter makes these pancakes even more filling, like peanut, almond, pecan, pistachio, or walnut butter.
How to Store and Reheat
Lemon ricotta pancakes reheat well, which makes them a great make-ahead option. Store airtight in the refrigerator for up to 3 days. Reheat in a toaster oven or skillet for the best texture, but the microwave actually works too!
I haven’t tried freezing these pancakes, but you could give it a go if you like! However, they might become soggy after thawing.
Dietary Notes
This lemon ricotta pancakes recipe is vegetarian.
Frequently Asked Questions
Yes! Cottage cheese works well as a swap. The pancakes will still be fluffy and protein-packed. For best results, use full-fat small-curd cottage cheese. See my Cottage Cheese Pancakes recipe.
I’d recommend making these fresh: the baking powder begins to react as soon as it contacts the liquid ingredients. For advanced prep, you can measure out your dry and wet ingredients separately the night before and combine them in the morning.
A non-stick skillet or griddle is ideal. Cast iron also works well, but requires a little more attention to temperature regulation.
Look for bubbles forming and the edges starting to look set (not shiny). Ricotta pancakes take a bit longer to cook than standard pancakes, so don’t rush it.
Lemon Ricotta Pancakes
Pin RecipeThese lemon ricotta pancakes are fluffy, citrus-scented, and packed with 10 grams of protein per pancake! They’re ready in just 20 minutes and fun breakfast that’s secretly simple to make.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 to 9 medium pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 eggs
- 1 ½ cups ricotta cheese
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ tablespoon baking powder
- ¼ teaspoon kosher salt
- 1 tablespoon fresh squeezed lemon juice
- 1 tablespoon grated lemon zest
Instructions
- In a medium bowl, whisk the eggs, ricotta, maple syrup and vanilla.
- In another bowl, whisk the flour, baking powder and salt. Add it to the bowl with the wet ingredients, then add the lemon juice and lemon zest and mix until a smooth batter forms.
- Heat a non-stick skillet or griddle over medium heat, then add a bit of butter to coat. Scoop out ¼ cup portions of batter and cook the pancakes until golden brown on one side, adjusting the heat so it doesn’t brown too fast. Flip and cook until cooked through and no longer gooey at the edges (the batter will ooze out a bit at the sides; just keep cooking until it is fully cooked, adjusting the heat as necessary so it doesn’t brown too fast). Place the pancakes in a stack under an overturned bowl, and cook the second batch of pancakes.
- Serve immediately, topped with pure maple syrup.
More Ricotta Recipes
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