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side image of stack of lemon ricotta pancakes with maple syrup drizzled and lemon slices
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4.2 from 5 votes

Lemon Ricotta Pancakes

Lemon ricotta pancakes are light and fluffy, slightly sweet, and tangy. Easy to prep, and perfect for a special brunch!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: Italian
Servings: 16 pancakes
Calories: 144kcal

Ingredients

  • 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)

Instructions

  • 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.

Storage

  • 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.

Notes

* 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!

Nutrition

Serving: 1pancake | Calories: 144kcal | Carbohydrates: 16g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 96mg | Potassium: 97mg | Fiber: 0g | Sugar: 3g | Vitamin A: 125IU | Vitamin C: 0.5mg | Calcium: 71mg | Iron: 0.9mg