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!)
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!
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
- 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
- In a medium bowl, mix together the dry ingredients (flour through sugar) and set this aside.
- 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.
- 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!
55 comments on "100% Whole Grain Lemon Ricotta Pancakes" — Add one!
I love me some pancakes, and that sauce is calling my name. Yum!
Thanks, Jennie! :)
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.
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:)
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!
I'm trying these pancakes soon! As you already know, We love all sorts of pancakes here at home…