My Lemon Ricotta Pancakes are fluffy, soft, sweet, and have a big secret: they’re some of the healthiest pancakes you’ll ever make. At 30g of protein, and gluten-free, these are pancakes I could eat every morning without worrying about a sugar crash. And the best part is the batter takes just seconds to make in a food processor.
Tips for Perfect Lemon Ricotta Pancakes:
Ricotta cheese or cottage cheese (you pick, based on your preference) and eggs make this recipe super moist and protein-rich. Lemon zest and lemon extract add the perfect brightness, which complements ricotta so well.
A bit of oat flour binds everything together. Before you add “oat flour” to your grocery list, remember that you can make your own by pulsing dried oats in a food processor until a powder-like flour forms.
The lemon extract can also be replaced with 1.5 tablespoons of fresh and delicious lemon juice. Please be sure to increase the oat flour by 1 tablespoon when using fresh lemon juice, as it increases the moisture of the batter.
I love these light and delicious pancakes so much that I cook a batch for the week, freeze them, and reheat a few each day for breakfast.
Variations and Substitutions for Lemon Ricotta Pancakes:
- The oat flour can be replaced with 1/3 cup quick-cooking rolled oats. The pancake texture will be crunchier so I personally prefer the fluffy texture that oat flour lends.
- No oat flour? No problem. Simply make your own by blending organic rolled oats into flour in your blender.
- The lemon extract can be replaced with 1 1/2 tablespoons of fresh lemon juice; be sure to increase the oat flour by 1 tablespoon when using fresh lemon juice, as it increases the moisture of the batter.
Best Served With:
- These lemon ricotta pancakes would be delicious served alongside my Healthy Breakfast Skillet with Potatoes.
- Serve my Yogurt Chia Pudding alongside these pancakes for an even more filling breakfast.
- My High Protein Breakfast Casserole is a great option to add some additional protein to your morning meal.
- Try these pancakes alongside my Zucchini Egg Bake for some added veggies with your breakfast.
Yes, you absolutely can. These delicious pancakes can be cooked, cooled, and then stored in a freezer-safe container or plastic bag. You can transfer them straight from the freezer into the toaster to be reheated.
Absolutely you can, feel free to make the batter 2 days ahead of time.
Yes, you can use 1/3 cup of quick-cooking rolled oats for this recipe instead of oat flour.
Yes, you can use all-purpose flour or a 1-to-1 gluten-free flour blend.
Healthy Lemon Ricotta Pancakes
- food processor
- 3 large eggs
- ¼ cup ricotta or cottage cheese (55 grams)
- zest of 1 lemon
- 1 teaspoon lemon extract
- pinch of salt
- ⅓ cup oat flour (40 grams)
- ½ teaspoon pure vanilla extract (optional)
- avocado oil spray or butter for the pan
- honey, maple syrup, berries, or powdered sugar for serving (optional)
- In a food processor or blender, add the eggs, ricotta, lemon zest, lemon extract, salt, oat flour, and vanilla (if using), and process until combined. I processed mine for about 20 to 30 seconds.
- In a pan over medium-high heat, add a touch of avocado oil and cook the pancakes for a few minutes on each side.
- Feel free to add a small drizzle of honey, maple syrup, berries, or enjoy them plain, as I often do as well.
- Tip: you can make the batter two days in advance and keep it in the fridge. You can also freeze the already cooked pancakes and pop them in the toaster straight from the freezer!