Healthy Lemon Ricotta Pancakes

stack of healthy lemon ricotta pancakes with raspberries and syrup on top on a white plate.

5 from 1 reviews

Healthy lemon ricotta pancakes are rich, moist and creamy, yet light and barely sweet. They're the perfect spring breakfast and great for using up leftover ricotta!


  • 1 cup white whole wheat flour (or all-purpose)
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 2 eggs
  • 1 tsp lemon zest
  • Juice from 1 lemon
  • 1 cup ricotta cheese


  1. In a large bowl, whisk flour, sugar, baking powder and salt.
  2. Add remaining ingredients to a separate bowl and whisk well. Stir into dry ingredients until just combined.
  3. Heat a griddle or large nonstick skillet to 300°F or medium low heat. Lightly oil the pan if necessary.
  4. Scoop 1/4 cup batter onto the hot griddle for each pancake. Let cook until bubble appear on the surface and the bottom is lightly golden. Flip and continue to cook until done, about 1-2 minutes.
  5. Repeat with remaining batter.
  6. Serve pancakes warm with pure maple syrup.


  • Because of the high moisture content of these pancakes, they take longer to cook than typical pancakes. Low and slow is the name of the game to avoid burning the outsides. 2-3 on my gas stove or 300°F on the griddle is usually perfect.
  • If you don't have buttermilk, you can make 'soured milk' by pouring 1 tbsp of white vinegar or lemon juice to a measuring cup and filling to the 1 cup line with milk.
  • Store extra pancakes in the refrigerator for up to 3 days.

Keywords: lemon ricotta pancakes, healthy lemon ricotta pancakes