These lemon ricotta protein pancakes are a sweet and delicious way to incorporate a bit more protein into your breakfast routine.
Why You’ll Love These Protein Pancakes
Although I’m usually more of a savory breakfast kind of gal, I’m always happy to whip up a batch of these lemon ricotta protein pancakes. They’re just as soft and fluffy as my original paleo pancakes, but with a protein boost thanks to the ricotta cheese. While they might not be as protein-packed as my breakfast casserole, they’re definitely still a win with 7 grams of protein per pancake. Especially for a sweeter breakfast option! Here’s what else you’ll love about them:
- They’re so easy to make. Just mix the ingredients, spoon the batter onto a pan or griddle, and they’re done in about 4 minutes.
- Perfect for meal prep. I love freezing extra pancakes to enjoy later. It’s a stress-free way to have breakfast ready for the future!
- They pair deliciously with meaty proteins. So if you want to serve them with a side of bacon, pork breakfast sausages, or chicken breakfast sausages go right ahead.
Protein Pancakes Ingredients
- Flours and baking soda: I use a mix of almond flour, tapioca flour, and coconut flour for soft, fluffy, gluten-free pancakes. The almond flour and coconut flour also provide a great protein boost!
- Ricotta cheese and lemon zest: Ricotta adds creaminess and protein, while lemon zest brings a fresh, bright flavor.
- Remaining wet ingredients: Eggs, vanilla extract, and maple syrup (or honey) round out the batter to create delicious, lightly sweet pancakes.
Find the printable recipe with measurements below.
How To Make Protein Pancakes
Step one: Whisk all of the dry ingredients together in a bowl.
Step two: In a separate bowl, whisk all of the wet ingredients together. Then, add the wet ingredients to the dry and whisk until combined.
Step three: Heat a skillet or griddle on medium heat and coat with butter. Spoon the batter (about ¼ cup per pancake) onto the skillet. Cook them for 2 to 3 minutes on one side, then flip and cook an additional 1 to 2 minutes. Serve the pancakes immediately with a drizzle of maple syrup and/or your favorite toppings. Don’t forget to finish them off with a bit more lemon zest!
Can I make These Protein-Heavy?
I haven’t tried tweaking this recipe for more protein, but you can try adding a tablespoon of protein powder. If the batter thickens too much, you’ll need to adjust the liquid slightly.
Alternatively, you can swap ricotta cheese for cottage cheese, which naturally has more protein per serving. I also like to add a dollop of Greek yogurt on top for an extra protein boost.
More High-Protein Breakfast Ideas
- Scrambled Eggs: My favorite for when I’m on a time crunch.
- Breakfast Egg Muffins: The best for breakfast meal prep.
- Smoked Salmon Frittata: Smoked salmon has so much protein!
- Turkish Eggs: Yogurt with eggs is the best protein combo.
- Or browse through my list of breakfast ideas!
If you make this lemon ricotta protein pancake recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Video
Equipment
- Zwilling Non-Stick Pan My favorite set of non-stick pans!
- Glass Mixing Bowls The best set of nesting bowls for prepping multiple ingredients.
- Electric Griddle Great for making all pancakes at once.
Ingredients
Dry Ingredients
- ½ cup almond flour
- ¼ cup tapioca flour
- 1 tablespoon coconut flour
- ½ teaspoon baking soda
- pinch kosher salt
Wet Ingredients
- ½ cup ricotta
- 3 large eggs
- 1 lemon, zested
- 1 teaspoon vanilla extract
- 1 tablespoon honey or maple syrup
Instructions
- Combine the dry ingredients. Whisk all of the dry ingredients together in a bowl.
- Combine the wet ingredients. In a separate bowl, whisk all of the wet ingredients together. Then, add the wet ingredients to the dry and whisk until combined.
- Cook the protein pancakes. Heat a skillet or griddle on medium heat and coat with butter. Spoon the batter (about ¼ cup per serving) onto the skillet. Cook them for 2 to 3 minutes on one side, then flip and cook an additional 1 to 2 minutes.
- Serve. Serve immediately with maple syrup and/or your favorite toppings, and a little extra lemon zest.
Lisa’s Tips
- Storage tip: Leftovers will stay good in the fridge for 3 to 4 days. If you want to freeze them, place your cooled pancakes in an even layer on a parchment paper-lined baking sheet. Then, store them in a freezer-safe bag or container for up to 3 months with parchment paper in between them.
- Reheating tip: You can microwave them for about 20 seconds (or more until thawed), pop them into a toaster, or bake them at 375°F for about 10 minutes.
- Meal prep tip: You can mix the dry ingredients and store them in mason jars. It’ll make lazy Sundays even easier for whipping up these pancakes!
- If you want to make the cooking process a lot easier, cook all your pancakes at once on my favorite electric griddle! I also like to use this pancake batter pen for perfect, evenly sized pancakes.
Nutrition
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Behind The Scenes
While I know my gluten-free pancake recipe is a winner, I genuinely thought I was going to have to test this version several times to get the texture right. Precise quantity really matters when it comes to baked goods—especially gluten-free ones!
So I was thrilled when these protein pancakes turned out almost perfect right out of the gate. On my first try I omitted the coconut flour (I was afraid they might be too dense with the ricotta), but the batter was too runny. So I added 1 tablespoon of coconut flour, which is highly absorbent, stirred it all together again, and voila, the perfect texture. Such an easy tweak!
I made these for the first time on Christmas morning and they turned out great. They are so easy to make and taste so good!
Glad this was a hit for Christmas morning breakfast, Michael!