Breakfast,  Quick & Easy

Lemon – Ricotta Pancakes

Soft and fluffy Lemon Ricotta Pancakes made from scratch! These lemon pancakes are full of flavor and always a hit for breakfast or brunch!

You might have seen pancakes with ricotta before but I took my recipe to a next level. I tried to make them more nutritious. Instead of all-purpose flour, I used whole-wheat flour. They still came out extra fluffy!

If it comes to sugar and milk I leave the choice up to you. Whatever you have in your fridge/pantry. I used almond milk and brown sugar, but any type of milk and sweetener will work. If you use stevia (etc.) you will need to adjust the amount, as 1/4 cup might be a bit too much 😉

SAUCE

To make the sauce I used only two ingredients: frozen raspberries and yogurt. You can use any type of fruit you have and also any type of yogurt. I had leftover coconut siggis. I put both ingredients into a blender, added a splash of water, and blended it until smooth.

TO FREEZE:

place cooled pancakes between layers of waxed paper, then place them in a freezer-safe plastic bag, squeezing out any excess air before sealing the bag and placing it in the freezer. Pancakes will keep in the freezer for 2 months.

TO REHEAT:

1/ heat your OVEN to 375F. Place the pancakes in a single layer on a large baking pan and heat for 6-8 minutes.
2/ you may also use a microwave, it will take about 30 seconds
3/ heat them up on a pan; on medium heat under a cover, you can add 1 tsp of oil or use a spray. Heat for 2-3 minutes on one side, then flip and heat for 2-3 more minutes, or until warm.

LOOKING FOR MORE BREAKFAST IDEAS? CHECK OUT THESE RECIPES!

Whole Wheat Waffles
Chocolate Chip Whole Wheat Banana Bread
Quinoa Strawberry – Coconut Cereals
Coffee & Banana Oatmeal

Lemon – Ricotta Pancakes

Yields12 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

 2 cups whole wheat-flour
 1 cup ricotta
 1 ½ cups milk
 2 eggs
 2 lemons (zest + juice)
 ¼ cup sugar
 1 ½ tsp baking soda
 ¾ tsp baking powder
 ¾ tsp salt

1

In a large bowl add the flour, sugar, baking soda, baking powder, and salt; whisk well to combine. In a separate bowl add the eggs and lightly beat them with a whisk. Add in the milk, and ricotta, and beat until well combined. Stir this wet mixture into the dry ingredients, stirring just until everything is combined. Quickly fold in the lemon juice and zest, stirring until evenly combined.

2

Pour batter by 1/4 cupfuls onto a buttered hot pan or griddle, adding only a few at a time so that they do not blend together. Cook for about 3 minutes before flipping them over. Cook on the second side until golden brown, about 5 minutes. Repeat with all pancake batter. Serve pancakes warm. See notes for freezing options.

Nutrition Facts

Servings 12


Amount Per Serving
Calories 154
% Daily Value *
Total Fat 3.9g6%
Saturated Fat 2.1g11%
Cholesterol 43.5mg15%
Sodium 45.8mg2%
Total Carbohydrate 25g9%
Dietary Fiber 2.7g11%
Sugars 6.6g
Protein 6.7g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 2 cups whole wheat-flour
 1 cup ricotta
 1 ½ cups milk
 2 eggs
 2 lemons (zest + juice)
 ¼ cup sugar
 1 ½ tsp baking soda
 ¾ tsp baking powder
 ¾ tsp salt

Directions

1

In a large bowl add the flour, sugar, baking soda, baking powder, and salt; whisk well to combine. In a separate bowl add the eggs and lightly beat them with a whisk. Add in the milk, and ricotta, and beat until well combined. Stir this wet mixture into the dry ingredients, stirring just until everything is combined. Quickly fold in the lemon juice and zest, stirring until evenly combined.

2

Pour batter by 1/4 cupfuls onto a buttered hot pan or griddle, adding only a few at a time so that they do not blend together. Cook for about 3 minutes before flipping them over. Cook on the second side until golden brown, about 5 minutes. Repeat with all pancake batter. Serve pancakes warm. See notes for freezing options.

Lemon – Ricotta Pancakes

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