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–+ servings

Healthy Lemon Ricotta Pancakes

Light, fluffy, and full of bright citrus flavor—these lemon ricotta pancakes are pure morning sunshine. Packed with protein and calcium from ricotta and lightly sweetened with maple syrup, they’re a wholesome way to start your day. Bonus: they freeze beautifully for quick weekday breakfasts.
Yield: 4 servings (~8 pancakes)
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients
 

  • ¾ cup white whole-wheat flour, see notes for alternatives
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt, or ¼ teaspoon fine table salt
  • 2 large eggs
  • 1 cup part-skim ricotta cheese
  • ½ cup almond milk*, or any milk you like
  • Zest and juice of 1 lemon
  • 1 teaspoon vanilla extract
  • 3 tablespoons maple syrup, or granulated sugar
  • Cooking spray or 1 tablespoon oil
  • Optional toppings: my one-ingredient blueberry topping (see notes), Greek yogurt, maple syrup, whipped cream, or fruit preserves
Ingredient Details to Know
*If you follow a nut-free diet, use dairy milk, oat milk, rice milk, or another favorite nut-free option.

Instructions
 

  • In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
  • In a large bowl, whisk together the eggs, ricotta, milk, lemon zest and juice, vanilla, and maple syrup until smooth.
  • Add the dry ingredients to the wet ingredients and stir gently until just combined — don’t overmix.
  • Generously mist a skillet or griddle with nonstick oil spray (or drizzle from a bottle) and warm over medium heat. Drop about ¼ cup batter per pancake onto the hot surface (I usually make three at a time).
  • Cook until small bubbles form and the edges look set (about 3 to 4 minutes), then flip and cook another 1 to 2 minutes until golden brown. The first batch always takes the longest; the next rounds will cook a bit faster.
  • Serve warm with your favorite toppings — I love a drizzle of maple syrup, a spoonful of Greek yogurt, or my easy one-ingredient blueberry topping (see notes below).

Notes

Flour swaps: I love using white whole-wheat flour in this recipe. I know—the name sounds confusing, right? But it’s not a mix of white and whole wheat flour. It’s actually made from a milder variety of 100% whole wheat, so you still get all the fiber and nutrients, but the pancakes turn out lighter in color and texture.
If you don’t have it, here are a few other great options that work:
  • ½ cup whole wheat flour + ¼ cup all-purpose flour: A little heartier with a wholesome flavor.
  • All-purpose flour: Gives you the fluffiest, most classic pancakes.
  • Gluten-free 1:1 baking flour: Perfect if you’re going gluten-free (I like Bob’s Red Mill or King Arthur)
(Sadly, I tested almond flour and it didn't work well for this recipe.)
My one-ingredient blueberry topping: Add about 1 cup frozen or fresh blueberries (no need to thaw frozen) to a microwave-safe bowl and heat for about 1½ minutes, until the natural juices release and form a simple, syrupy sauce. Spoon over your pancakes and enjoy! Increase the amount (and cook time) depending on how many people you’re serving. You can also do this on the stovetop over low heat for the same juicy result.
Protein boost: Mix in 1–2 tablespoons of vanilla protein powder. It blends right in without changing the flavor or texture.
Storage tip: These freeze like a dream! Just let them cool, pop them in a freezer bag with parchment between each one, and reheat in your toaster oven. They’ll taste freshly made. You can also warm them in the microwave for a quick, softer result.
Nutrition provided per serving (2 pancakes)… add 40 calories/2 grams fiber for ½ blueberry topping. 
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 2 pancakesCalories: 260Carbohydrates: 37gProtein: 13gTotal Fat: 8g— Unsaturated Fat: 4g— Saturated Fat: 4gCholesterol: 110mgSodium: 370mgPotassium: 565mgFiber: 3gTotal Sugar: 13g— Natural Sugar: 1g— Added Sugar: 12gCalcium: 428mgIron: 2.2mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.