Wake up to the irresistible aroma of warm, golden pancakes infused with zesty lemon and creamy ricotta. These Lemon Ricotta Protein Pancakes are the perfect blend of indulgence and nourishment, delivering a boost of protein with every bite. Fluffy on the inside with a slightly crisp edge, they’re an elevated twist on your classic breakfast stack.

Whether you’re fueling up for a busy morning or treating yourself to a weekend brunch, this easy-to-make recipe is here to energize your day. The ricotta adds a subtle richness while the lemon zest keeps everything light and bright. Paired with a drizzle of maple syrup or a dollop of Greek yogurt, these pancakes are a breakfast dream come true.

Why You’ll Love These Lemon Ricotta Protein Pancakes

Packed with protein to keep you full and energized.
Bursting with fresh lemon flavor for a bright start to your morning.
Fluffy, tender texture thanks to the ricotta cheese.
Quick and easy to whip up with simple ingredients.
Freezer-friendly for meal prep and busy mornings.

What Kind of Ricotta Should I Use?

Whole milk ricotta is ideal for this recipe—it adds creaminess and richness that low-fat versions can lack. If you’re looking to reduce fat content, part-skim ricotta can be used, but be aware it may slightly change the texture. Always go for fresh, high-quality ricotta for the best flavor.

Ingredients for the Lemon Ricotta Protein Pancakes

Each ingredient in this recipe plays a key role in creating that perfect pancake bite:

Ricotta Cheese: Adds moisture and a creamy texture while enhancing the protein content.
Eggs: Help bind the batter and give structure.
Lemon Zest & Juice: Brings a fresh, citrusy brightness.
Vanilla Extract: Adds warmth and depth to the flavor.
Oat Flour: A healthy, gluten-free alternative that adds fiber and softness.
Baking Powder: For fluffiness and lift.
Salt: Enhances all the other flavors.
Protein Powder: Gives a satisfying protein boost without compromising taste.
Milk: Adjusts the consistency to make the batter pourable.
Butter or Oil (for cooking): Ensures the pancakes don’t stick and get a golden finish.

How To Make the Lemon Ricotta Protein Pancakes

Step 1: Mix the Wet Ingredients

In a large bowl, whisk together ricotta cheese, eggs, lemon zest, lemon juice, and vanilla extract until smooth.

Step 2: Add the Dry Ingredients

Add oat flour, protein powder, baking powder, and salt to the wet mixture. Stir until just combined. Slowly add milk to loosen the batter to a thick but pourable consistency.

Step 3: Heat the Pan

Place a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to coat the surface.

Step 4: Cook the Pancakes

Pour 1/4 cup of batter per pancake onto the hot skillet. Cook for about 2-3 minutes per side or until bubbles form on top and the edges look set. Flip carefully and cook until golden brown.

Step 5: Serve Warm

Serve immediately with maple syrup, Greek yogurt, fresh berries, or more lemon zest on top.

Serving and Storing Your Pancakes

These pancakes serve 3 to 4 people, depending on portion size. Serve them fresh off the griddle for the best texture and flavor. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To freeze, layer pancakes between parchment paper and store in a freezer-safe bag for up to 2 months. Reheat in the toaster or microwave for a quick, satisfying breakfast.