Lemon Ricotta Pancakes (10 ingredients!)

These fluffy Lemon Ricotta Pancakes are made with 10 simple ingredients and are flavored with ricotta cheese and lemon zest, you can’t beat these healthy pancakes!

Fancy Lemon Ricotta Pancakes

Ricotta and lemon zest in pancakes you say?! These delicious Lemon Ricotta Pancakes are reminiscent of fancy pastries, except they’re easy to make and you don’t need ingredients you’ll never use again!

If you’re looking to spice up your family breakfast game or wow those brunch guests passing by, then this flavorful pancake recipe is for you!

What you need for Lemon Ricotta Pancakes

Each of these ingredients plays a delicious role in these healthy pancakes! Let’s get into that:

• White Whole Wheat Flour: We have plenty of GF pancake recipes here on FFF, but for these Lemon Ricotta Pancakes we decided to stick with tried-and-true old white whole wheat. If you try these pancakes with a GF option, let us know how it goes in the comments!
• Baking powder: Baking soda is the way to pancakes! You will need 2 teaspoons.
• Ricotta Cheese: The real star of the show for these pancakes! Ricotta adds a fantastic tart flavor and delicious texture that blends perfectly throughout the dough.
• Lemon peel: Lemon zest is the perfect complement to ricotta!
• eggs: Eggs add not only fluffiness to this pancake recipe, but protein too! If you’re looking for a vegan option, you can use 2 flaxseed eggs instead.
• Almond Extract: You can never go wrong with a dash of almond extract. With this taste, a little is enough!
• coconut oil: We left out the butter and used coconut oil instead for a silky smooth taste and texture!
• Honey: Just the right amount of sweetness in these pancakes comes from the honey!

What kind of ricotta cheese to buy?

We always recommend full-fat ricotta cheese because it tastes best and adds a lot of fat.

Toppings for ricotta pancakes

These Lemon Ricotta Pancakes are delicious on their own, but are even spicier with any of the following (or a combination!) toppings:

• raspberries
• Sliced ​​strawberries
• Blackberries (pictured here!)
• Extra lemon zest
• nut butter
• whipped cream
• syrup
• greek yogurt

Easy Freezer Instructions

1. First, Allow your pancakes to cool completely. This is because the pancakes come down to room temperature and can no longer produce as much moisture (steam). How to avoid freezer burn in the freezer.
2. Then stack 1 batch of pancakes (2 pancakes) together. Wrap them tightly in a piece of plastic wrap or a Ziploc bag. Be sure to remove as much air as possible (also to avoid freezer burn).
3. Put pancakes in the freezer and freeze for up to 3 months. Be sure to write the type of pancakes and the date you’re freezing them on the outside of the bag or plastic wrap!

Defrost and reheat pancakes

• Option 1: Thaw ricotta pancakes in the refrigerator overnight. Then put it in the microwave for 60 seconds in the morning.
• Option 2: Place frozen pancakes directly into toaster and toast over medium-high heat until warm.