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ricotta pancakes

Fluffy Lemon Ricotta Pancakes

5 from 1 vote
Course: Breakfast
Cuisine: American
Keyword: lemon ricotta pancakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 8 pancakes
Calories: 127kcal
Author: Tara Tan
The most fluffy, light, pillowy lemon ricotta pancakes with only 10 ingredients
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  • 2 eggs
  • 3/4 cup ricotta cheese
  • 2 tablespoos pure maple syrup or sub with pure honey
  • 1/4 cup almond milk or sub with milk of choice
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat flour self-raising
  • 1/2 teaspoon bicarb soda
  • 1 lemon zested & juiced
  • 3/4 cup blueberries frozen, or fresh
  • coconut oil or butter for cooking

Blueberry Sauce Topping

  • pure maple syrup
  • greek yogurt
  • 1/2 cup blueberries


  • In a large bowl mix the eggs, pure maple syrup, milk, ricotta cheese, lemon zest and juice, and vanilla extract, until smooth.
  • Then sift the whole wheat flour and baking soda into the wet mixture. Mix to combine but don't over-mix. Gently fold in the blueberries.
  • Heat up your griddle with butter or coconut oil. Scoop about 1/3 cup of batter into the pan. Wait for bubbles to appear and then flip. Cook for another minute or so.
  • To prepare the topping, heat up the blueberries in the microwave for about 1 minute. Or you can also heat it on the stove in a non-stick pan or small casserole. Transfer the sauce to a bowl.
  • Serve the pancakes with a dollop of greek yogurt, drizzle of blueberry sauce and pure maple syrup. You can store leftover pancakes in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 months.


*If using non self-raising flour, add 1 teaspoon of baking powder into the flour.


Calories: 127kcal | Carbohydrates: 16g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 114mg | Potassium: 132mg | Fiber: 3g | Sugar: 3g | Vitamin A: 179IU | Vitamin C: 9mg | Calcium: 74mg | Iron: 1mg
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