Sunday, July 29, 2012

Whole Wheat Lemon Ricotta Pancakes

My husband's favorite go-to brunch item is the Lemon Ricotta Pancakes from Cheesecake Factory. We will go there Sunday mornings just for those (or the Baja Hash, but that's a different story...). They are light, airy and simply delicious. I had never tried ricotta pancakes before those, and I think they are absolutely the best.  Instead of going out for these yummy pancakes, I decided to make them myself (since having a newborn can make things a bit difficult). The lemon has a very clean taste and the pancakes are slightly sweet. I used wheat flour, rather than the typical white flour to bump up some of the nutrition and fiber. I also used a light amount of oil, sweetener and light versions of dairy. This recipe makes 5 good sized pancakes. Adding a bit of fruit on top can help bulk up with meal a bit more. I adapted this recipe from one I found on Eating Well's website and I'm VERY pleased with the out come. My husband agreed, these are some of the best pancakes I've ever made. I can't wait to experiment more with other flavors. 

Using Whole Wheat Pastry Flour vs. Whole Wheat Flour is what makes this lighter than it would normally be. Also by sifting the flour, you are aerating it, allowing a more fluffy texture. If you prefer a sweeter pancake, I would bump up the honey to 1-2 tbsp. I highly recommend spreading out the batter when you place it on the hot pan. I smoothed mine out fairly thin, and found they were perfect in the middle (and it made the pancake look huge!).

Whole Wheat Lemon Ricotta Pancakes

Cook Time: < 20 minutes
Prep Time: < 5 minutes
Serves: 5 (1/3 cup) pancakes (approx. 6in diameter)


Dry: (sifted)

  • 3/4 cup organic whole wheat pastry flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp organic nutmeg 
  • 1/8 tsp salt


  • 3/4 cup part-skim ricotta cheese
  • 1 egg
  • 1 egg white
  • 1/2 cup skim milk
  • 1/2 tsp pure vanilla extract
  • 1 tsp honey 
  • zest of 1 lemon
  • 1 1/2 tbsp lemon juice 

  • 1 tsp organic coconut oil (divided - for the pan)


  • powdered sugar
  • pure maple syrup

Preheat a large skillet over medium heat. 

In a small side bowl, sift the dry ingredients together. Set aside.

In a large bowl, whisk the wet ingredients together until well combined. (Do not use the coconut oil, it is for greasing the pan).

Gradually incorporate the dry ingredients into the wet, until combined. Try to not over mix. The batter will be a bit thick.

Take a 1/4 tsp of coconut oil and place it in the center of the hot skillet. Then place a 1/3 cup of the pancake batter over top and smooth out slightly. Allow the pancake to cook about 3-5 minutes. These pancakes don't really bubble on top like other recipes do, so just pay close attention to not overcook. 

Then flip the pancake and allow to cook a few more minutes, until cooked through. Repeat these steps until all of the batter is used.

Serve the pancakes warmed. Top with whatever you'd like or enjoy as is. 

Nutritional Info per Pancake:
Calories: 155 ; Fat: 5g ; Carbohydrate: 19g ; Fiber: 2.5g ; Sugar: 3g ; Protein: 8g 

This recipe is adapt from: Eating Well


  1. I love ricotta and I love pancakes: this combination has got to be great!

    1. It is really good, I promise. I never would have thought to use ricotta but it's what makes the pancakes so soft and moist

  2. These pancakes sound delicious. I'm a big fan of ricotta!

  3. These pancakes look incredible my friend, look at that flavoour :D


  4. Yum! Lemon in pancakes sounds delicious!

    1. I love using lemon in baked goods and breads. It only makes sense to use it in pancakes. Really yummy.

  5. Do these freeze well if you make a big batch? I am looking for a way to use up leftover ricotta from lasagna.