Lemon Ricotta Pancakes (High-Protein)
Indulge in a spring favorite with these high-protein lemon ricotta pancakes! Light, fluffy, and bursting with a tart yet sweet flavor. The richness of the ricotta cheese perfectly complements the brightness of the fresh lemon. With a boost of protein, these pancakes are filling and provide the energy you need to tackle the day without weighing you down. Whether served with a drizzle of honey, fresh strawberries, or a dollop of Greek yogurt, these pancakes are sure to be your new breakfast favorite!
An elevated twist on the classic pancake, combining zesty lemon and creamy, subtly sweet ricotta. Fresh, light, and fluffy, these are the perfect summer weekend breakfast and/or brunch. With a hint of zesty sweetness, these pancakes are delicious with sliced strawberries (or blueberries) and a drizzle of honey - and don’t forget that dollop of whipped cream or Greek yogurt!
Why Make These Pancakes?
These pancakes are a total delight, although I love these on a slow weekend morning, they make a fantastic mid-week sweet breakfast. The combination of freshly zested and squeezed lemon with the rich and slight sweetness of the ricotta provides a refreshing and elegant flavor that’s to die for during the summer. No matter the occasion, whether you’re spending the morning in, having a family breakfast, or hosting a brunch with your friends, these are your new go-to.
What comes to mind when you think of pancakes?…. I think of a light and fluffy texture - no exceptions. The ricotta adds a creamy texture while the acid and tang profile from the lemons helps keep the pancakes from feeling heavy. Wholesome, nutritious food does not have to be boring, nor should it be! These pancakes offer vitamins, minerals, healthy fats, carbohydrates, and a dose of protein, keeping you full and energized for the day ahead.
Let’s Talk Nutrition!
White Whole Wheat Flour: Nutrient-dense flour option as it retains the benefits of the whole grain as it’s less processed than A.P. flour, providing more fiber.
Protein Powder: Protein helps keep you full for a longer period and is part of a balanced meal.
Ricotta Cheese: A source of calcium to aid in bone health and development while also providing a protein boost. Leucine, an amino acid, can be found in ricotta, supporting exercise and muscle recovery.
Lemon: Citrus is known to be rich in vitamin C, and lemons are no exception. Lemons, therefore add a refreshing and light flavor in addition to supporting immune health.
Honey (or maple syrup): Both are composed of natural sugars, providing antioxidants, and anti-bacterial and - inflammatory properties.
As always, everything in balance. I am not a nutritionist nor a registered dietitian this is simply a brief overview and not an exhaustive source. Please seek a registered practitioner for more information.
How to Make: Ingredients and Steps
Ingredients -
White Whole Wheat Flour: All-purpose flour (AP) can be used as an alternative. If using A.P. flour, you may need to reduce the amount of milk.
Pea Protein Powder: I use an unflavored pea protein, but any neutral flavor protein of your choosing can be used that compliments the pancake flavor profile. Pea protein contains all nine essential amino acids our bodies cannot produce on their own. Further, pea protein is a great source of iron, helping us hit our daily value, and absorption can be increased when combined with citrus for vitamin C.
Baking Powder and Baking Soda: Leavening agents that keep the pancakes light, help them rise, and obtain that desired fluffy-ness we all expect and love in pancakes.
Salt: Balances and enhances the flavors.
Ricotta Cheese: Whole or part-skim ricotta can be used. Part-skim has a slightly gritty texture compared to whole milk ricotta, but smoothes out once cooked.
Unsweetened Almond Milk: Cashew milk, whole milk, or part-skim milk can be substituted. I have not tried any other plant-based milks and would not expect the result to be affected besides flavor.
Vanilla Extract: Adds depth of flavor and enhances the ricotta and lemon.
Egg Whites: Provides structure to the pancakes. A whole egg can be used as a substitute.
Zest and Juice of Lemon:
Steps -
1. Preheat a non-stick skillet or a cast-iron griddle on medium-low heat.
2. In a large mixing bowl, combine the flour, protein powder, baking powder, baking soda, and salt. Whisk to combine and then set the bowl aside.
3. In another mixing bowl, combine the ricotta, unsweetened almond milk, vanilla extract, egg whites, lemon zest, and lemon juice then whisk to combine.
4. Add the wet ingredients to the dry, gently mixing until just combined. This is an important step as overmixing will lead to flat, tough pancakes. It’s perfectly fine for there to be a few lumps as these actually help with creating light and fluffy pancakes.
5. Either use a non-stick cooking spray or butter and apply to the griddle. With a ladle, pour the batter onto the pre-heated griddle, keeping the ladle in the middle as the batter spreads slightly. This ensures you get evenly-sized pancakes. Allow the pancakes to cook until you start to see the edges set and bubbles forming on the top. At this point, the pancakes should have a perfectly golden bottom and are ready to flip! Allow pancakes to finish cooking and then transfer them to your serving platter or plates. Continue until you have used all the batter.
6. Serve right away with your favorite toppings and enjoy! I personally like to add freshly sliced strawberries, a drizzle of honey, and a dollop of Greek yogurt.
Lemon Ricotta Pancakes (High-Protein)
Ingredients
- 1 cup (120g) White Whole Wheat flour *see note*
- 1/2 cup (60g) Protein Powder *see note*
- 1 1/2 tsp Baking powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 1/3 cup Ricotta Cheese
- 1 1/4 cup (300g) Unsweetened Almond Milk
- 1 tsp Vanilla Extract
- 3 tbsp (46g) Egg Whites
- Zest and Juice of 1 Lemon
Instructions
- Preheat a non-stick skillet or a cast-iron griddle on medium-low heat.
- In a large mixing bowl, combine the flour, protein powder, baking powder, baking soda, and salt. Whisk to combine and then set the bowl aside.
- In another mixing bowl, combine the ricotta, unsweetened almond milk, vanilla extract, egg whites, lemon zest, and lemon juice then whisk to combine.
- Add the wet ingredients to the dry, gently mixing until just combined. This is an important step as overmixing will lead to flat, tough pancakes. It’s perfectly fine for there to be a few lumps as these actually help with creating light and fluffy pancakes.
- Either use a non-stick cooking spray or butter and apply to the griddle. With a ladle, pour the batter onto the pre-heated griddle, keeping the ladle in the middle as the batter spreads slightly. This ensures you get evenly-sized pancakes. Allow the pancakes to cook until you start to see the edges set and bubbles forming on the top. At this point, the pancakes should have a perfectly golden bottom and are ready to flip! Allow pancakes to finish cooking and then transfer them to your serving platter or plates. Continue until you have used all the batter.
- Serve right away with your favorite toppings and enjoy! I personally like to add freshly sliced strawberries, a drizzle of honey, and a dollop of Greek yogurt.
Notes
All-purpose flour (AP) can be used as an alternative. If using AP flour, you may need to reduce the amount of milk.
I use a plain pea protein, but any neutral flavor protein of your choosing can be used.
The nutritional content provided is just an estimate. Nutritional content may vary based on substitutions and additions you may have made or by brand.
