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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