Lemon Ricotta Protein Pancakes

Name: Lemon Ricotta Protein Pancakes
Prep time: 12 min
Cook time: 7 min
Total time: 20 min
Ingredients: 250 g Ricotta; 2 Egg, beaten; 60 g Flour; 2 tsp Lemon zest, finely grated; 1 ½ tsp Baking powder; 1 tbsp Sugar; ⅓ tsp Salt; 1 tbsp Butter

Lemon Ricotta Protein Pancakes · ready in 20 min · 2 servings · 475 kcal per serving · easy · 8 ingredients

Tender ricotta pancakes with sunny lemon zest, a creamy center, and enough egg protein to make breakfast feel bright and satisfying.

Prep: 12 min
Cook: 7 min
Total: 20 min
Serves: 2
kcal: 475
Difficulty: easy

Breakfast Quick (30 min or less)Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

250 gRicotta
2Egg, beaten
60 gFlour
2 tspLemon zest, finely grated
1 ½ tspBaking powder
1 tbspSugar
⅓ tspSalt
1 tbspButter

Equipment

stovetop, mixing bowl, whisk, grater, skillet, spatula, ladle, measuring spoon, plate

Instructions

Gather Ingredients
Gather and measure all ingredients, then set out 2 bowls, a whisk, grater, skillet, spatula, ladle, measuring spoons, and a plate. · 5 min
What to look for: All ingredients and tools are ready on the counter.
Mix Dry Base
Whisk flour, baking powder, sugar, salt, and lemon zest in a bowl until the zest is evenly scattered through the dry mixture. · 2 min
What to look for: The dry mixture looks even with small yellow flecks.
Blend Ricotta Eggs
Whisk ricotta and eggs in another bowl until creamy with small curds remaining, which keeps the pancakes tender and light. · 3 min
What to look for: The mixture is creamy, pale, and slightly curdled.
Fold Batter
Fold the dry mixture into the ricotta mixture just until no loose flour remains, leaving the batter thick and slightly lumpy. · 2 min
What to look for: The batter is thick with no dry flour streaks.
Heat Skillet
Heat a skillet over medium heat, add butter, and swirl until it foams gently without browning. · 2 min
What to look for: The butter foams and coats the pan evenly.
Cook First Side
Spoon batter into 4 small pancakes and cook until the edges look set, the tops show bubbles, and the bottoms are golden. · 3 min
What to look for: Edges are set, tops are bubbly, and bottoms are golden.
Flip Pancakes
Flip each pancake carefully and cook until the centers spring back when pressed and both sides are evenly golden. · 2 min
What to look for: Both sides are golden and the pancakes look puffed.
Serve Warm
Serve the pancakes warm in 2 stacks, with the tender centers and bright lemon aroma at their best. · 1 min
What to look for: The pancakes are stacked lightly and still fluffy.

Nutrition (per serving)

kcal	475
Protein	24 g
Carbohydrates	34 g
of which sugars	7 g
Fat	27 g
of which saturated	16 g
Fibre	1 g
Sodium	936 mg

Nutri-ScoreC

Allergens

Contains: milk, eggs, gluten

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Warm in a covered skillet over low heat until hot throughout and soft in the center.

Ingredient substitutions

Ricotta

Part skim ricotta: Keeps the same curdy texture with slightly less richness.

Egg

Egg white: Use 2 egg whites for each whole egg for a leaner but less rich pancake.

Flour

Whole wheat flour: Makes the pancakes nuttier and a little denser.

Lemon zest

Fine lemon zest: Use only the yellow zest and avoid the bitter white pith.

Baking powder

Whipped egg white: Fold in gently at the end for lift if baking powder is unavailable.

Sugar

Honey: Use a little more by weight and expect a softer, slightly sweeter batter.