100% Whole Grain Lemon Ricotta Pancakes

100% Whole Grain Lemon Ricotta Pancakes | texanerin.com

I’ve seen ricotta pancakes around for a while and finally tried them. They ended up basically just like these cottage cheese pancakes, which I actually prefer. Plus cottage has way more protein + less fat than ricotta! That’s not to say that I won’t be making these again. This recipe happens to be perfect when you have a little ricotta leftover.

But if the thought of cottage cheese creeps you out, then here you go! You can’t really taste the ricotta, but there are some streaks of ricotta once you cut into them. So if you have picky eaters who won’t be present when making the pancakes, the cottage cheese might be a better option (you can’t taste or see it!)

100% Whole Grain Lemon Ricotta Pancakes | texanerin.com

They’re nice and lemony but if you don’t like lemon, go ahead and leave it out and add chocolate chips, blueberries or whatever you like. I guess blueberries would be best with these but because of the $1.50/lb sale on strawberries, and they’re so cheery, you got strawberries!

Maple syrup tasted a little weird with these. This honey sweetened strawberry sauce was a much better fit and if you want to go the blueberry route, this blueberry maple syrup is pretty awesome. And both are super easy and quick!

100% Whole Grain Lemon Ricotta Pancakes | texanerin.com

These have been sitting in the refrigerator for the last week, waiting for some light. Because, you know, you need light to take pictures. After one week, they’re still just as good as right from the pan. So I’d probably double this recipe to have a bit more throughout the week!

100% Whole Grain Lemon Ricotta Pancakes

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Rated 5.0 by 1 reader
100% Whole Grain Lemon Ricotta Pancakes
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 8 4" pancakes

Ingredients

  • ¾ cup + 2 tablespoons (118 grams) whole wheat or whole spelt flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ⅛ teaspoon salt
  • 2 teaspoons unrefined / white sugar
  • 1 cup (240ml) buttermilk
  • ⅓ cup (⅘ dl) ricotta
  • 1 egg
  • 1½ teaspoons lemon extract
  • 3 tablespoons lemon juice
  • zest of 2 lemons

Directions

  1. In a medium bowl, mix together the dry ingredients (flour through sugar) and set this aside.
  2. In another medium bowl, mix the remaining ingredients. Add the dry ingredients to the wet mix and stir just until combined. Overmixing will result in some badly textured pancakes.
  3. Cook in a medium non-stick pan over medium heat. If you usually spray your pan when making pancakes, then spray your pan. I didn't need to with mine. Cook about two minutes or until little bubbles have formed on top of the pancakes and then flip and cook another minute on the other side. Serve with strawberry, blueberry or whatever berry sauce you like!

Recipe by  | www.texanerin.com

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55 comments on “100% Whole Grain Lemon Ricotta Pancakes” — Add one!

  • Jennie @themessybakerblog says
    May 15, 2013 @ 2:39 pm

    I love me some pancakes, and that sauce is calling my name. Yum!

    Reply
  • Susan says
    May 14, 2013 @ 7:44 pm

    These remind me for all the world of Hungarian cheese strudel, which uses cottage cheese, lemon and raisin – on of my favorite memories from a long time ago. They sound like they are really worth trying – and I would consider substituting cottage cheese in these for the ricotta, as I usually keep some cottage cheese in the house, and rarely have ricotta. Thank you for posting this.

    Reply
  • Heather R
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    says
    May 10, 2013 @ 6:14 pm

    Erin your pumpkin protein pancakes are such a hit around here that my daughter requested them for her breakfast for her 4th birthday so I was happy to see you posted another pancake recipe. In fact you’ve ruined me for regular pancakes. They taste way too boring and bready for me now. I happened to have some ricotta on hand and I hadn’t tried ricotta pancakes before. I served these with your blueberry maple sauce and they were very quickly eaten! Another favorite around here for sure:)

    Reply
    • Erin replies to Heather R
      May 10, 2013 @ 9:10 pm

      I ruined you on regular pancakes?! Oh no. That’s a pity. But at least you have the pumpkin and lemon ones! I was thrilled to hear that your daughter requested the pumpkin pancakes for her birthday. That’s pretty awesome. :) And great that all you loved the lemon version! Thanks as always for your feedback. And thanks for the ratings, too!

      Reply
  • Jen Laceda | Tartine and Apron Strings says
    March 18, 2013 @ 3:52 am

    I'm trying these pancakes soon! As you already know, We love all sorts of pancakes here at home…

    Reply
  • Julia @ A Cedar Spoon says
    March 5, 2013 @ 7:30 pm

    Pancakes using ricotta is new to me but I love the idea! I must try these!

    Reply
    • Erin replies to Julia @ A Cedar Spoon
      March 8, 2013 @ 5:38 pm

      It was new to me up until I saw all these ricotta pancakes. I really wonder, who thinks of these things? Ricotta in pancakes. Crazy. ;)

      Reply
  • claire @ the realistic nutritionist says
    March 5, 2013 @ 3:52 pm

    Prettiest stack of pancakes I ever did see!

    Reply
  • Roxana | Roxana's Home Baking says
    March 5, 2013 @ 3:29 pm

    I love baking with ricotta but love the idea of adding some to the pancake batter. Although, just like you, I much prefer cottage cheese. I eat it with the spoon.
    Thanks for sharing Erin

    Reply
  • Denise Browning@From Brazil To You says
    March 5, 2013 @ 1:31 am

    Erin:
    This is my first time here. Your lemon ricotta pancakes look terrific!!
    Plus, they are healthy as well. Great job!

    Reply
  • Yvonne @ bitter baker says
    March 4, 2013 @ 2:43 am

    Oh my god!! That's like the perfect compromise between a pancake and a Swedish pancake. And the lemon/ricotta/strawberry mix?? I love it!

    Reply
  • Cake Duchess says
    March 4, 2013 @ 2:39 am

    I just love baking with ricotta. Now I need to try your beautiful pancakes. This would be nice to wake up to tomorrow morning:)xx

    Reply
    • Erin replies to Cake Duchess
      March 8, 2013 @ 5:34 pm

      The only baking I've done with ricotta is in Italian food. I'll have to see what else I can do with it!

      Reply
  • Lemons and Anchovies says
    March 4, 2013 @ 1:42 am

    The breakfast menu at the hotel I stayed in a few days ago had lemon-ricotta pancakes on the menu. I made a note to try them as soon as I returned home but never got around to it. And now here is your post showing me what I've missed out on. Beautiful pancakes!

    Reply
    • Erin replies to Lemons and Anchovies
      March 8, 2013 @ 5:28 pm

      Thank you! I hope you'll try them one day. They're definitely interesting. :)

      Reply
  • Elizabeth says
    March 3, 2013 @ 2:46 am

    Yum!! These strawberries look so gorgeous on their own and even better on top of that beautiful stack of pancakes!

    Reply
    • Erin replies to Elizabeth
      March 3, 2013 @ 4:21 pm

      Thank you! It's far from strawberry season here and I'm already getting really anxious. Can't wait! I will plop strawberries on EVERYTHING. ;)

      Reply
  • Valerie says
    March 2, 2013 @ 5:17 pm

    Waiting for the proper light can be agonizing (especially when you're around impatient people!). :D

    These pancakes look delicious! I can never refuse anything that involves lemons and ricotta.

    Reply
    • Erin replies to Valerie
      March 3, 2013 @ 4:20 pm

      Thanks! And yeah. Waiting several days for light (and not even proper light at that!) is awful. I hope you live somewhere sunnier than I do. :)

      Reply
  • Barbara Bakes says
    March 2, 2013 @ 3:34 pm

    I made lemon ricotta pancakes recently too. I'll have to try adding whole wheat flour.

    Reply
  • eatgood4life.blogspot.com says
    March 1, 2013 @ 10:07 pm

    Gosh I need to make pancakes NOW. My kids keep asking me but I just can't see myself to get in the kitchen the minute I get up :-) Maybe this weekend!! Yours look fabulous, the ricotta cheese sounds really good on this.

    Reply
    • Erin replies to eatgood4life.blogspot.com
      March 3, 2013 @ 4:19 pm

      Thank you! And you should make a mix. That way you don't have to rush. Or maybe even your husband can make them and you sleep! YAY! :)

      Reply
  • The Café Sucré Farine says
    March 1, 2013 @ 1:08 pm

    A wonderful way to start the day! I love pancakes, such a treat!

    Reply
  • Loretta E. says
    March 1, 2013 @ 5:17 am

    It seems like so many people are posting pancakes these past few days! I've never tried ricotta in pancakes, but I don't see any reason why I wouldn't try it! Plus, topping them with a little fruit is always a great choice :)

    Reply
    • Erin replies to Loretta E.
      March 3, 2013 @ 4:17 pm

      Really? Oh man. I'm so behind with my blog reading. I've gotta go attend to my Google Reader!

      Reply
  • Laura (Tutti Dolci) says
    March 1, 2013 @ 4:46 am

    I love ricotta with lemon, these are my kind of pancakes!

    Reply
  • Lisa {Authentic Suburban Gourmet } says
    March 1, 2013 @ 4:45 am

    Lemon and ricotta are such perfect marriage of flavors and a classic pancake combination. You are making me so hungry right now! Delish!

    Reply
  • Becca says
    March 1, 2013 @ 3:35 am

    These pancakes look just as good as those cottage cheese pancakes. I really need to make some more of those pancakes.

    Reply
    • Erin replies to Becca
      March 3, 2013 @ 4:15 pm

      Yeah! Pancakes are great. Make 'em all! :D

      Reply
  • Ali Ebright says
    March 1, 2013 @ 3:21 am

    These pancakes sound amazing. But oh my goodness — that strawberry sauce looks HEAVENLY! Yum!!

    Reply
    • Erin replies to Ali Ebright
      March 3, 2013 @ 4:15 pm

      Haha, thanks. It seems like most people are interested in the sauce. I guess it's a good thing I didn't just pour maple syrup over them. :)

      Reply
  • Cassie | Bake Your Day says
    March 1, 2013 @ 1:01 am

    These sound amazing, Erin! I love lemon in my breakfast foods!

    Reply
  • Dixya says
    February 28, 2013 @ 10:55 pm

    this pancake is calling my name-will be trying to breakfast :)

    Reply
    • Erin replies to Dixya
      March 3, 2013 @ 4:08 pm

      I hope you liked them!

      Reply
  • Erin @ Dinners, Dishes, and Desserts says
    February 28, 2013 @ 6:12 pm

    What a great idea! I never know what to do when I have just a little ricotta leftover. And I am always good with strawberries!

    Reply
  • Carla Walker says
    February 28, 2013 @ 5:40 pm

    I really need to master making pancakes. Ive burned every batch. And now Im just afraid haha! Man your strawberries look so fresh! Mine are already looking bad. I need to find a farmers market or something. But I love that strawberry sauce. It looks so tangy and delicious

    Reply
    • Erin replies to Carla Walker
      March 3, 2013 @ 4:07 pm

      Really?! It seems like so many people say that same thing about pancakes. How are people burning them? I have no idea. You just flip them when they're a little brown and… bam! Non-burned pancakes. :D And in reality, the strawberries I had looked awful. Only that one looked okay!

      Reply
  • Jennie @themessybakerblog says
    February 28, 2013 @ 5:01 pm

    I love ricotta and cottage cheese. These look perfect, and that sauce sounds divine!

    Reply
  • Katrina @ Warm Vanilla Sugar says
    February 28, 2013 @ 3:10 pm

    I love this idea Erin! What a fabulous recipe!

    Reply
  • Regina @ SpecialtyCakeCreations says
    February 28, 2013 @ 2:42 pm

    You are right – big, bright red strawberries look soo cheerful! Together with pancakes they definitely set you up for a good start to the day :)

    Reply
  • london bakes says
    February 28, 2013 @ 1:58 pm

    I love lemon, I love ricotta, I love pancakes. These would make such a perfect weekend breakfast especially with that honey and strawberry sauce!

    Reply
    • Erin replies to london bakes
      March 3, 2013 @ 4:04 pm

      I finished these off right after the photoshoot and so I've been enjoying the sauce on its own. A totally acceptable breakfast. :)

      Reply

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