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

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:

Common Questions

Can I freeze the pancakes?

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.

Can I make the batter ahead of time?

Absolutely you can, feel free to make the batter 2 days ahead of time.

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

Yes, you can use 1/3 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.

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

Healthy Lemon Ricotta Pancakes

The Modern NonnaThe Modern Nonna
My Lemon Ricotta Pancakes are fluffy, soft, sweet, and have a big secret: they’re some of the healthiest pancakes you’ll ever make.
5 from 1 vote
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Breakfast
Cuisine American
Servings 1
Calories 452 kcal

Equipment

  • food processor

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!

Notes

These pancakes are perfect for meal prep: you can make the batter 2 days ahead of time and store in the fridge, or cook and freeze the pancakes and reheat individually in the microwave or on a pan over medium-high heat. 
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.
You can also use 1/3 cup of quick-cooking rolled oats for this recipe instead of oat flour but I do enjoy the fluffiness and texture of oat flour more.
Amazon USA food processor link: Amazon.com: KitchenAid 5 Cup Cordless Food Chopper, Matte Black: Home & Kitchen
Amazon Canada food processor link: KitchenAid KFCB519DG Cordless Chopper, 5 cup, Matte Charcoal Grey : Amazon.ca: Home

Nutrition

Calories: 452kcalCarbohydrates: 30gProtein: 30gFat: 22g
Keyword lemon pancake, pancakes, protein pancake
Tried this recipe?Mention @themodernnonna or tag #themodernnonna!
If you love one of my recipes, please leave me a review.
Thank you for bringing me into your kitchen <3

8 Responses

  1. 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.

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