Lemon Ricotta Pancakes

9 20 165
Ingredients Minutes Calories
Prep Cook Servings
5 min 15 min 8
Lemon Ricotta Pancakes
Health Highlights
The moistest and most delicious lemony pancakes! You don't even taste the ricotta it just lends richness and moisture.


1 1/2 cup All-purpose white flour
2 tbsp Granulated sugar
1 tsp Baking soda
1/2 tsp Salt
1 1/2 cup Buttermilk, low fat
2 large Egg (separate the yolk from the whites)
1/3 cup Ricotta cheese (skimmed milk)
1 tbsp Lemon peel (zest)
1 tbsp Extra virgin olive oil


  1. Preheat an electric griddle to moderately-high heat (or use a non-stick skillet set over medium heat).
  2. In a large mixing bowl, stir together the flour, sugar, baking soda, and, salt until well combined. Make a well in the center of the flour mixture and set it aside. 
  3. In a separate bowl, whisk together the buttermilk, egg yolks, ricotta cheese, and lemon zest.
  4. Pour the wet ingredients into the well in the center of the flour mixture and stir to combine. 
  5. In a small bowl beat the egg whites until tiny little white peaks start to form, then gently fold into the batter.
  6. Pour about 1/4 - 1/3 cup of batter onto a griddle or skillet coated with olive oil and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown.


  • Serve warm, dusted with powdered sugar, if desired, and a drizzle of maple or berry syrup.
  • Pair with yogurt and fruit for a heartier breakfast.

Nutrition Facts

Per Portion

Calories 165
Calories from fat 43
Calories from saturated fat 14.3
Total Fat 4.8 g
Saturated Fat 1.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 2.1 g
Cholesterol 60 mg
Sodium 383 mg
Potassium 129 mg
Total Carbohydrate 24.0 g
Dietary Fiber 0.7 g
Sugars 5.6 g
Protein 6.9 g

Dietary servings

Per Portion

Grain 1.2
Meat Alternative 0.1
Milk Alternative 0.2

Energy sources


Meal Type(s)