Lemon Ricotta Pancakes

4.34 from 6 votes

Lemon ricotta pancakes are light and fluffy, slightly sweet, and tangy. Easy to prep, and perfect for a special brunch!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: Italian

Servings: pancakes

Calories: 144kcal

¼ cup coconut oil (52 g)
1 cup ricotta (244 g)
2 eggs
¼ cup maple syrup (78 g)
1 cup milk (dairy or almond)
1 teaspoon vanilla extract
2 cups all purpose flour (or white whole wheat; 250 g; fluffed, spooned & levelled)
1 teaspoon baking powder
1 teaspoon baking soda
1 lemon, zested (roughly 1 tablespoon lemon zest)

In a large microwave safe bowl, melt the coconut oil.
Stir in the ricotta cheese, eggs, maple syrup, milk and vanilla extract. If coconut oil starts to solidify, pop it back into the microwave and heat gently (15-20 second increments) until slightly warmed and coconut oil is melted.
Add the flour, baking powder and baking soda. Mix until just combined. *
Fold in the lemon zest.
Heat a non stick pan over medium heat. Spray pan with oil or grease lightly with coconut oil or butter.
Cook ¼ cup portions of pancake batter, cooking for 2 minutes on the first side and 1 minute on the second side, or until lightly golden and cooked through.
Repeat with remaining batter until all pancakes are cooked.
Serve pancakes with maple syrup, powdered sugar, berries and/or whipping cream.

Pancakes may be stored in a sealed container in the fridge for 4 days. Reheat in a toaster or frying pan.
Pancakes may be frozen in a sealed container or bag in the freezer for up to 1 month. Thaw in the microwave and crisp up in a toaster or frying pan.

* If pancake batter is too thick, thin out with a bit of extra milk

**be sure not to scoop your flour for this recipe. Scoop the flour into the measuring cup, then level, or even better, weigh your flour!