Fluffy Lemon Ricotta Pancakes {Healthy & High Protein}

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These fluffy Lemon Ricotta Pancakes are quick and easy to make with creamy ricotta cheese and fresh lemon zest. Soft, tender and with a melt-in-your-mouth texture, they are perfect for a breakfast that is surprisingly healthy and high in protein.

Similar to my cottage cheese pancakes and Greek yogurt pancakes, adding cheese or a dairy component to pancakes is a game changer. Cheeses and yogurts enrich the batter, helping the breakfast hotcakes get soft, fluffy and incredibly delicious. Plus, they add plenty of protein and nutrients, such as calcium or vitamin D.

Ricotta cheese, in particular, is not strong in flavor, making it a versatile ingredient for both sweet and savory recipes. That’s why it’s the protagonist of many Italian dishes like Sicilian cannoli, lemon ricotta cake, and my grandma’s famous ricotta ravioli.

Why you will love this recipe
Ingredients and substitutes
How to make lemon ricotta pancakes
Recipe tip
Recipe variations
How to make ahead and freeze
Serving ideas
Frequently asked questions
More healthy pancake recipes
Lemon Ricotta Pancakes Recipe

Why you will love this recipe

Fluffy and satisfying. These ricotta cheese lemon pancakes are tender, fluffy and packed with delicious zesty flavors. Whether on weekdays or for Sunday brunches, they will satisfy the entire family – kids included.
Quick and easy. This recipe requires just a handful of pantry staples and little preparation. From bowl to plate, you won’t need more than 15 minutes.
Healthy and high protein. Made with fresh ricotta cheese and whole grains, they serve a breakfast that is packed with protein and benefits such as vitamin D and calcium for your bones. They’re surprisingly oil-free, refined sugar-free and can quickly become low carb or gluten-free.
Meal-prep friendly. Lemon ricotta pancakes freeze well! Prep a large batch in advance and you’ll have healthy breakfasts for days and weeks to come. If you prefer, you can also make the batter overnight and cook them in the morning.

Ingredients and substitutes

This healthy lemon ricotta pancakes recipe requires just a bunch of pantry staples – no oil, no butter, no refined sugar or flour. Here is a list of all ingredients, along with their details and substitutes. The precise quantities can be found in the recipe card at the bottom.

Egg. Choose a large fresh egg, preferably from free-range chickens. For the best result, be sure that the egg is at room temperature.
Ricotta cheese. I recommend whole milk ricotta, preferably from high-quality cow’s or sheep’s milk, but also low fat options can be used. If desired, replace it with full fat Greek yogurt or whipped cottage cheese.
Maple syrup. In this recipe, maple syrup adds a touch of natural sweetness without refined sugars. You can swap it out for honey, agave, date syrup or sugar-free syrup.
Oat flour. Gluten-free, unrefined, and rich in fiber and nutrients, you can easily make it at home by blending rolled oats until flour. Great replacements are wholewheat flour, spelt flour, almond flour and all-purpose flour.
Baking powder. This works as a leavening agent, helping lemon and ricotta pancakes get soft and fluffy.
Lemon juice and lemon zest. Prefer freshly grated lemon zest and freshly squeezed lemon juice for a better flavor. Bottled lemon juice does not have the same flavor, so it won’t produce the same result.
Vanilla extract. Half a teaspoon of vanilla extracts adds a delicate taste and extra sweetness.

How to make lemon ricotta pancakes

Step 1 – Mix wet ingredients. In a mixing bowl add the egg, then whisk together with ricotta cheese, maple syrup or honey, lemon juice, vanilla extract and grated lemon zest. Pour in the milk, give it a good mix and set aside.

Step 2 – Make the batter. In a separate bowl combine flour and baking powder. Make a well in the center of the dry ingredients, pour in the ricotta mixture, then stir until the batter is smooth and free of lumps.

Step 3 – Refrigerate the batter. Cover the bowl with plastic wrap and let it rest in the fridge for 5 to 10 minutes.

Step 4 – Cook the pancakes. Spray a griddle or pan with cooking spray and place over medium heat. Once hot, pour one scoop of batter into the pan. Cook them over medium heat until the underside is golden and bubbles begin to appear on the surface, then flip with a spatula and cook until golden. Serve warm with your favorite toppings.

Recipe tip

If you’re cooking breakfast for a hungry crowd, once ready keep them warm by placing them in a preheated oven at 200–210°F (90–100°C) until mealtime. This will keep them soft and fluffy.

Recipe variations

Low carb. Swap oat flour for almond flour and use sugar-free syrup instead of maple syrup or honey.
Gluten-free. Ensure you use certified gluten-free oat flour or another gluten-free substitute.
Blender pancakes. If using rolled oatmeal instead of oat flour, blend all ingredients in a high-speed blender until smooth, then cook as instructed.
Blueberry pancakes. Fold a handful of fresh or frozen blueberries into the batter.
Orange zest. Replace lemon zest with orange zest for a citrusy twist.
Mix-ins. Add dark chocolate chips, crushed pistachios, or shredded coconut for extra flavors and textures.

How to make ahead and freeze

To prep the batter ahead. Follow the recipe instructions up to the point where you mix all the ingredients. Once combined, cover the batter and refrigerate it overnight or for up to 12 hours. In the morning, just pick up where you left off and cook the pancakes as described below.
To store from cooked. Let cool, then place the pancakes into an airtight food container and refrigerate for a maximum of 4 days. Before eating, microwave for about 30 seconds or reheat in a skillet.
To freeze. Let the pancakes cool completely, then arrange them in a single layer on a baking tray and freeze for about 2 hours. Once frozen, transfer to a zipper bag and store in the freezer for up to 2 months. Freezing in batches prevents them from sticking together.
To reheat. No need to thaw before reheating. Simply microwave or toast your ricotta hotcakes until they’re soft and fluffy again.

Serving ideas

Go for the classics. Drizzle with maple syrup, honey, or a dusting of powdered sugar for a sweet start to the day.
Add some creaminess. Serve them with a dollop of Greek yogurt, whipped cream, or whipped cottage cheese for more richness and creaminess.
Add fresh fruits and nuts. Pair with fresh blueberries, raspberries or sliced bananas, and sprinkle with crushed pistachios or shaved almonds for a crunch.
Give a savory twist. Serve alongside over-easy eggs or sunny-side-up eggs, turkey bacon, or smoked salmon for a protein-packed breakfast or brunch.

Frequently asked questions

Which is the best ricotta for lemon pancakes?

Whole milk ricotta should be your first choice. Low-fat ricotta can also be used for fewer fats and calories, but it won’t give them the same rich flavor and texture.

Why are my pancakes wet inside?

This usually happens if the batter is too thick or the heat is too high, preventing the center from cooking fully. Prevent this by thinning the batter slightly with milk or cooking over medium-low heat for a bit longer.

What’s the taste of lemon ricotta pancakes?

These pancakes are light, fluffy, and slightly tangy thanks to the lemon zest and juice. The ricotta adds lots of creaminess without a strong and overpowering taste of cheese.

How many calories does this recipe provide?

A serving of pancakes with lemon and ricotta cheese has approximately 254 calories, 12 g of protein, 30 g of carbohydrates and 10 g of fats. Please note that the nutritional values are approximations and can vary based on the ingredients used. For precise information, calculate your own.