Healthy Lemon Ricotta Pancakes

4.67 from 6 votes

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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 The 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. Additionally, lemon zest 🍋 and lemon extract add the perfect brightness, which complements the ricotta so well.

A bit of oat flour binds everything together. But, 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.

You can also replace the lemon extract with 1.5 tablespoons of fresh and delicious lemon juice. ☝️ Please be sure to increase the oat flour by one tablespoon when using fresh lemon juice, as it increases the moisture of the batter.

Why You’ll Love Lemon Ricotta Pancakes

These pancakes are the perfect blend of fluffy, soft, and sweet, and here’s the secret – they’re incredibly healthy too. Packed with a whopping 30 grams of protein and completely gluten-free 🤯, they’re the perfect guilt-free breakfast treat that will keep you feeling fuller for longer. What’s even better? Whipping up the batter is a breeze, taking mere moments in a food processor.

How to Prepare Lemon Ricotta Pancakes

🍋 Gather your ingredients: ricotta or cottage cheese, eggs, lemon zest, lemon extract (or lemon juice), and oat flour. First, in a food processor, blend ingredients until smooth.

👩‍🍳 Then, heat a non-stick skillet or griddle over medium-high heat, lightly grease it, and ladle the batter onto the hot surface to form pancakes. Next, cook until you see bubbles on the surface, then flip and cook until golden brown on both sides.

🥞 Serve your Lemon Ricotta Pancakes with your favorite toppings, like fresh berries, honey, maple syrup or powdered sugar, and enjoy!

Nonna’s Tip 🥞

You can purchase oat flour at your local health food store (or any grocery store) or simply make your own by blending organic rolled oats into flour in your blender.

Variations and Substitutions for Lemon Ricotta Pancakes

Whether you’re looking to switch up the flavors or adapt the recipe to your dietary preferences, there are plenty of variations and substitutions to explore.

  • You can replace the oat flour with ⅓ cup of quick-cooking rolled oats. The pancake texture will be crunchier, but 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 ½  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

Product Image Description Product Name / Primary Rating / Price Primary Button
Great Deal
  • This is a more affordable option for anyone that loves using a ceramic pan. Be mindful that ceramic pans are more fragile, require lower heat, and no metal utensils.

Kitchen Must Have
  • A great food processor is an essential appliance in my kitchen. This is one of my favorite brands.

Great Deal

This is a more affordable option for anyone that loves using a ceramic pan. Be mindful that ceramic pans are more fragile, require lower heat, and no metal utensils.

4.8
$28.99$19.19
Kitchen Must Have

A great food processor is an essential appliance in my kitchen. This is one of my favorite brands.

4.8
$241.32
02/20/2024 03:11 pm GMT

Common Questions

Can I freeze the pancakes?

Yes, these delicious pancakes can be cooked, cooled, and then stored in a freezer-safe container or plastic bag. Then, you can transfer them straight from the freezer into the toaster to be reheated.

Can I make the batter ahead of time?

These pancakes are perfect for meal prep: you can make the batter 2 days ahead of time and store in the fridge. Alternatively, you can cook and freeze the pancakes and reheat them individually in the microwave or on a pan over medium-high heat. 

Can I use quick-cooking oats instead of oat flour?

Yes, you can use ⅓ cup of quick-cooking rolled oats for this recipe instead of oat flour.

Can I use other types of flour?

Yes, you can use all-purpose flour or a 1-to-1 gluten-free flour blend.

where can I purchase oat flour?

You can purchase oat flour at your local health food store (or any grocery store) or simply make your own by blending organic rolled oats into flour in your blender.

Plate with fluffy lemon ricotta pancakes on it with lemon on top.

Healthy Lemon Ricotta Pancakes

My Lemon Ricotta Pancakes are fluffy, soft, sweet, and have a big secret: they’re some of the healthiest pancakes you’ll ever make.
4.67 from 6 votes
Course: Breakfast
Cuisine: American
Servings: 1
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes

Ingredients 

  • 3 large eggs
  • ¼ cup ricotta or cottage cheese, 55 grams
  • zest of 1 lemon
  • 1 teaspoon lemon extract
  • pinch of salt
  • 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

Instructions 

  • 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!

Video

Nutrition

Calories: 490kcal, Carbohydrates: 29g, Protein: 32g, Fat: 26g, Saturated Fat: 10g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 0.1g, Cholesterol: 590mg, Sodium: 273mg, Potassium: 423mg, Fiber: 3g, Sugar: 1g, Vitamin A: 1086IU, Calcium: 235mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

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16 Comments

    1. Hi Valerie, I prefer the lemon zest as you won’t taste the juice as much. Adding juice will also alter the measurements for the flour.

  1. Hi!

    I have one question that’s running around my mind: how many pancakes do you make with a 1 serving recipe? Because it seems to me that just one pancake with 3 eggs it’s a bit excessive, and I would like to know this with certainty in order to plan ahead, since I have almost no time to cook and I would love to make a couple batches of these to keep in the freezer.

    Thank you so much!

    1. Depends on how big/small you make them. I usually get 3 medium ones from this recipe or two large. You can even make mini pancakes too

  2. My batter seemed to runny so when I poured them it was hard to get them round they pooled all together. I used oat flour. Any suggestions?

    1. Just add a bit more oat flour. The runniness could be due to the brand of ricotta or cottage cheese having a higher moisture content.