Description
These Lemon Ricotta Protein Pancakes are a bright, fluffy, and nourishing breakfast that blends creamy ricotta with the zing of fresh lemon. With added protein powder, they’re satisfying without weighing you down—perfect for mornings when you need a little extra fuel but still want to indulge.
Ingredients
1 cup ricotta cheese
2 large eggs
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 scoop vanilla or unflavored protein powder
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 cup milk (any variety)
1/8 teaspoon salt
Instructions
1. In a large mixing bowl, whisk together ricotta cheese, eggs, lemon zest, lemon juice, vanilla extract, and milk until smooth and creamy.
2. Sift in the protein powder, flour, baking powder, and salt. Fold gently with a spatula until just combined. Do not overmix.
3. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter, oil, or spray.
4. Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes or until bubbles form and edges set.
5. Flip and cook for another 1–2 minutes or until golden brown.
6. Serve warm with toppings like maple syrup, berries, whipped ricotta, or a drizzle of honey.
Notes
For best texture, use whole milk ricotta and drain any excess liquid before mixing.
Let the batter rest for 5 minutes before cooking to help it set and improve fluffiness.
If using cottage cheese instead of ricotta, blend it first for a smooth consistency.
Nutrition
- Serving Size: ~2–3 pancakes
- Calories: 260
- Sugar: 2g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 130mg
Keywords: lemon ricotta pancakes, protein pancakes, healthy breakfast