Lemon Ricotta Pancakes

9 20 161
Ingredients Minutes Calories
Prep Cook Servings
5 min 15 min 8
Lemon Ricotta Pancakes
Health Rating
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 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.

Nutrition Facts

Per Portion

Calories 161
Calories from fat 40
Calories from saturated fat 12.9
Total Fat 4.5 g
Saturated Fat 1.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.2 g
Cholesterol 53 mg
Sodium 387 mg
Potassium 124 mg
Total Carbohydrate 24.0 g
Dietary Fiber 0.8 g
Sugars 5.5 g
Protein 6.7 g

Dietary servings

Per Portion

Grain 1.2
Meat Alternative 0.1
Milk Alternative 0.2

Energy sources