Name: Healthy Lemon Ricotta Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 eggs; ½ cup (124 g) ricotta cheese; ½ cup (130 g) milk; 1 TBS honey; 3 TBS lemon juice; zest of 1 lemon; ½ tsp vanilla; 1 cup whole wheat flour

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Light, fluffy, and bursting with citrusy flavor—these healthy lemon ricotta pancakes are a breakfast dream come true!

Made with creamy ricotta cheese, fresh lemon juice, and just the right amount of sweetness from honey, they’re the perfect healthy breakfast.

Best of all, this recipe uses whole wheat flour for a boost of fiber and nutrients, making it a feel-good choice to start your day.

Whether you’re treating yourself on a weekend morning or whipping up something special for the family, these pancakes are sure to brighten any breakfast table.

Why you’ll love these healthy lemon ricotta pancakes

These lemon ricotta pancakes are light, fluffy, and bursting with fresh citrus flavor—perfect for a feel-good breakfast.

Here’s why you’ll love them:

Bright and fresh flavor – The zing of lemon paired with creamy ricotta makes each bite taste like sunshine on a plate. It’s a refreshing twist on traditional pancakes.
Light and fluffy texture – Thanks to the ricotta, these pancakes are incredibly soft and tender, with just the right amount of fluff to soak up your favorite toppings.
Wholesome and satisfying – Made with simple ingredients, these pancakes are a healthier choice you really love.

Ingredients

Here’s what you’ll need to make these light, fluffy, and bright lemon ricotta pancakes:

Ricotta cheese – Adds protein and moisture to the pancakes.
Whole wheat flour – A wholesome base that adds fiber and a light nutty flavor.
Lemon – You’ll use both zest and juice for fresh, citrusy brightness.
Milk – Helps thin out the batter and bring everything together.
Eggs – Separating the yolks from the whites and then beating the whites until fluffy is the key to making these pancakes fluffy.
Honey – A touch of natural sweetness to balance the tangy lemon.
Vanilla extract – Rounds out the flavors with a warm, sweet note.

How to make lemon ricotta pancakes

These lemon ricotta pancakes are soft, fluffy, and full of bright citrus flavor.

The secret to their airy texture is folding in whipped egg whites—don’t skip that step!

Here’s how to make them from scratch:

Separate the eggs. Crack your eggs and carefully separate the yolks from the whites. Place the yolks in a large mixing bowl and the whites in a medium bowl.
Whisk the wet ingredients. To the bowl with the yolks, add the ricotta cheese, milk, vanilla extract, lemon zest, lemon juice, and honey. Whisk everything together until smooth.
Fold in the flour. Add the flour to the wet mixture and gently fold it in with a spatula or spoon until just combined. Don’t overmix—the batter should be a little lumpy.
Whip the egg whites. Using an electric mixer, beat the egg whites in the medium bowl until a thick, dense foam forms.
Fold in the egg whites. Gently fold the whipped egg whites into the batter. Be careful not to stir too vigorously—you want to keep as much air in the batter as possible for light, fluffy pancakes.
Cook the pancakes. Lightly grease a hot skillet or griddle. Spoon about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
Flip and finish. Carefully flip each pancake and cook for another 30 seconds or so, until golden and cooked through.
Repeat and serve. Transfer the pancake from the skillet and repeat with the remaining batter. Serve warm and enjoy!

Prep tips

Want to make sure your lemon ricotta pancakes turn out light, fluffy, and full of flavor every time?

Here are a few simple tips to help you get the best results:

1. Don’t overmix the batter. Mix just until the dry ingredients are combined with the wet. A few lumps are totally fine—overmixing can lead to dense pancakes.
2. Use whole milk ricotta. With no oil or butter in this recipe, the ricotta gives the pancakes moisture. If you use part-skim, they may turn out drier.
3. Let the batter rest. Giving the batter 5–10 minutes to rest before cooking helps the flour fully hydrate and the pancakes rise better on the griddle.
5. Cook on medium-low heat. These pancakes are thick, so a slightly lower heat gives them time to cook through without burning the outsides.

Conclusion

These healthy lemon ricotta pancakes are a bright and refreshing twist on a classic breakfast favorite.

With their fluffy texture, hint of sweetness, and zesty lemon flavor, they’re sure to become a go-to in your kitchen—whether it’s a weekend brunch or a simple weekday treat.

Give them a try and let the fresh, citrusy flavor add a little sunshine to your morning!