Lemon Ricotta Pancakes (High Protein)

These 20-minute lemon ricotta pancakes stay extra fluffy and moist, and are high in protein, thanks to whipped egg whites and creamy ricotta.

I love these lemon ricotta pancakes because they’re fluffy, tangy, and feel like a special treat even on busy mornings. I think this might be my favourite pancake recipe I’ve created yet!

Why you’ll love this recipe

• Packed with protein: Each serving has 27g of protein! That’s a great way to start your day and keep you full.
• Bright & flavourful: Tangy lemon and creamy ricotta make breakfast feel like a treat without the guilt.

Ingredients and substitutions

• Oats – Store-bought oat flour or almond flour will work.
• Flour – All-purpose flour gives a light texture, though whole wheat flour or a 1:1 gluten-free blend also works.
• Baking powder – Essential for fluffiness; if using self-rising flour, reduce slightly.
• Ricotta cheese – Cottage cheese (blended until smooth) or Greek yogurt make good substitutes, though the texture will be slightly denser.
• Egg whites – Freshly-cracked eggs are best but if you want to save time, a carton of egg whites from the grocery store works.
• Eggs – Essential for structure, but you can try flax eggs or egg replacer.
• Maple syrup – Honey, agave, or your preferred sweetener all work well.
• Lemon juice & zest – Bottled lemon juice and a dash of lemon extract work in a pinch; or try fresh lime or orange for a flavour twist.
• Butter – Avocado oil or even coconut oil would add a nice flavour when cooking.

How to make these pancakes

Step 1: Mix dry ingredients

Add all the dry ingredients to a bowl and mix.

Step 2: Mix wet ingredients

Add all the wet ingredients into a separate bowl and whisk until just combined.

Step 3: Combine ingredients

Add the dry ingredients to the wet ingredients.

Step 4: Mix the batter

Fold the ingredients until just combined and do not over mix! Then cook pancakes in a hot pan with butter.

Frequently asked questions

How do I ensure the pancakes are fluffy?

Make sure to use fresh baking powder, don’t over mix the batter, and let it rest for 5 minutes before cooking. The ricotta adds natural moisture and lightness, so gentle mixing is key to keeping that soft, airy texture. You can also drain the ricotta of any extra liquid too.

How do I keep pancakes warm while cooking a big batch?

Place them on a baking sheet in a 200°F oven to stay warm without drying out.

What if I don’t have ricotta?

You can use Greek yogurt or cottage cheese instead, but they won’t be as fluffy.

What to serve on the side

These pancakes are filling on their own, but if you want to add some extra protein, flavour, texture, or a satisfying coffee to your breakfast, here are a few of my favourites:

• Cottage Cheese Scrambled Eggs
• Chicken Apple Breakfast Sausage Patties
• Healthy Homemade Granola
• Iced Coffee

Storing and reheating

Store: Keep in an airtight container in the fridge for up to 5 days, with parchment or wax paper between layers.

Reheat: Warm in the toaster, microwave or skillet until heated through.

Freeze and reheat from frozen: Wait for the pancakes to cool then freeze in a single layer. Store in a freezer bag for up to 3 months. Pop them in the toaster or microwave straight from frozen.