Healthy Lemon Ricotta Pancakes

These healthy lemon ricotta pancakes are fluffy, flavorful, and satisfying.  Made healthier by using whole wheat flour, no oil, no refined sugar, and dairy free milk.  The perfect dish for an at home brunch!

Leftover ricotta from my creamy lasagna soup left me with the fortunate predicament of getting creative in the kitchen to try to use it up! While I tried to make some lemon ricotta cookies that didn’t turn out so well, I loved the flavor combination and these lemon ricotta pancakes definitely made up for it!  The flavor is so rich and the ricotta really adds a great texture, making these some of my favorite pancakes I have ever had.  And if you want to add blueberries – I think that would be a match made in breakfast heaven.

If you need some other fun breakfast ideas be sure to check out my funfetti french toast, my apple pie french toast waffles

Ingredients Needed for Healthy Lemon Ricotta Pancakes:

  • Whole wheat flour – I like using whole wheat flour because it has more fiber and contains more vitamins and minerals than white flour. You can probably swap this 1 for 1 with gluten free all purpose flour, but I have not tried it yet.
  • Vanilla oat milk – I like that this adds a little sweetness to the pancakes, but you can use literally any milk here that you prefer!
  • Whole milk ricotta – I like using whole milk ricotta for some good fats in the batter – they help with the texture and help keep you satisfied!  But you could swap for low fat or plant based if you prefer (but I have never tried them!)
  • Lemon juice and zest – I used both lemon juice and lemon zest in these ricotta pancakes in order to really add depth to that lemon flavor
  • Agave – to sweeten!  You could swap for another sticky sweetener like maple syrup or honey though.
  • Baking powder – to help get our pancakes extra fluffy.
  • Salt – salt actually really adds depth to the other flavors in baked goods, I always like to add a little!

Tips for the Perfect Healthy Lemon Ricotta Pancakes:

  • Use room temperature eggs and milk.  It really is true that using room temperature eggs and milk help make for better baked goods!  If you need to quickly get your eggs to room temp you can put them in warm water (not hot!).
  • Sift your flour – another annoying little thing but worth it!  Helps make these fluffy.
  • Don’t over-stir! Kind of like muffins, you don’t want to over stir your ingredients, so you get the best fluffy pancakes!
  • Use whole milk ricotta – it adds healthy fats, plus the fats help with the texture and that is why we don’t use any oil! If you really want to try a low fat option though you totally can.

If you have any other questions on something I didn’t cover feel free to leave a comment or shoot me a DM on Instagram so I can help!

In addition to the listed ingredients, you will need:

  • two mixing bowls
  • something to stir with
  • a large pan
  • a spatula
  • cooking spray oil


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Healthy Lemon Ricotta Pancakes

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5 from 1 review

  • Author: Megan
  • Total Time: 20 minutes
  • Yield: 9 large pancakes 1x
  • Diet: Vegetarian


Dairy Free, Refined Sugar Free

These healthy lemon ricotta pancakes are fluffy, flavorful, and satisfying.  Made healthier by using whole wheat flour, no oil, no refined sugar, and dairy free milk.  The perfect dish for an at home brunch!


  • 1.5 cups whole wheat flour, sifted.
  • 1 cup vanilla oat milk, room temperature
  • 1/2 cup whole milk ricotta
  • 2 large eggs, room temperature
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 2 tbsp agave
  • 1 tsp baking powder
  • 1/2 tsp salt


  1. Measure your flour by pouring it from the bag into the measuring cup (not scooping the cup into the bag), and then sift into a large mixing bowl.  Add the baking powder and salt and combine.
  2. In a separate bowl, add the milk and ricotta and whisk until no lumps remain.  Add the eggs, lemon juice, lemon zest, and agave and stir well.
  3. Create a well in your dry ingredients, pour in your wet ingredients, and stir just until combined. (Do not over-stir, that will make your pancakes less fluffy!).
  4. Pour 1/3 cup of batter onto a greased pan over medium heat, flip when you almost start to see bubbles come through, or edges are golden brown.  Remove from heat when the second side is golden brown.  Repeat with the rest of the batter.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Pancakes
  • Method: Stovetop
  • Cuisine: American


  • Serving Size: 2 pancakes

If you try this recipe please leave a rating and a review in a comment below! It would mean the world to me 🙂 If you remake on Instagram please also tag me at @donutworry_behealthy when you share so I can see your creation!


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