Lemon-Ricotta Pancakes Recipe

Name: Lemon-Ricotta Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup low-fat ricotta cheese (8 oz.); 4 large eggs, separated; 3 Tbs. sugar; 2 Tbs. grated lemon zest; 1/4 cup millet flour; 1/4 cup potato starch; 1/2 tsp. baking soda; 1/2 tsp. kosher salt; 1 pinch cream of tartar; 4 Tbs. butter or coconut oil, divided

Servings: persons

1
Whisk together ricotta, egg yolks, sugar, and lemon zest in large bowl.
2
Set aside.
3
Whisk together flour, potato starch, baking soda, and salt in separate bowl.
4
Sprinkle flour mixture over egg mixture, and fold in with spatula.
5
Beat egg whites and cream of tartar with electric mixer 5 minutes, or until soft peaks form.
6
Fold egg whites into batter.
7
Heat 1 Tbs.
8
butter in large skillet over medium heat.
9
Pour 1/4 cup batter for each pancake into pan.
10
Cook 3 minutes, or until bubbles begin to form and pop on top.
11
Flip, and cook 1 minute more.
12
Repeat with remaining butter and batter.

1539

kcal

Calories

127

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup low-fat ricotta cheese (8 oz.), 4 large eggs, separated, 3 Tbs. sugar, 2 Tbs. grated lemon zest, and more.

Yes, Lemon-Ricotta Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon-Ricotta Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions