📲 Glucose Guide Mobile App now available in the app store and google play

b l o g

Lemon Ricotta Pancakes

Easy Lemon Ricotta Pancakes that you’ll want to make for days.


Weekends are my favorite time for experimentation. During the week, I try to automate my cooking as much as possible because Bryan and I are so busy.

After working all day, wanting to spend some time working out, and still having to “clock in” as a blogger, at night, my room for experimentation is limited, but I did make Lemon Ricotta Pancakes and it was one of the best experiments ever!

This recipe was not some sort of divine idea that got injected into my head.

Bryan and I have been getting much better about our food waste, and when it occurred to me that I might have some super sour lemons on my hands, and nearly expired ricotta, I thought that my best bet was to make some pancakes.

It was the best bet I made that day.

Lemon Ricotta pancakes aren’t anything new.

It’s a flavor/texture combo that isn’t necessarily unique. The thing that I wanted to be different about these flapjacks was their weight.

I’m used to heavy, dense pancakes, and lemon ricotta pancakes can become that way pretty quickly.

I wanted to try a method that would give me airiness and fluffiness without sacrificing any of the flavors or normal texture.

Lemon Ricotta Pancakes

My intent was that wanted to use regular flour, but Swerve‘s Erythritol sweetener.

Knowing that most of my sweetness was coming from the syrup anyway, I didn’t want to waste carbs that I could use for a meal later in the day.

Swerve has come in handy in a lot of food I’ve made. It’s just amazing if you’re being cognizant of your blood sugar.

Check out the recipe below. The biggest difference is that instead of just mixing your wet and dry ingredients together, like you would for a cake, you separate your yolks, and whip the whites as if you were making a meringue.

It makes a complete difference in the texture of the pancakes. I think it also gives the baking powder some more power because the batter is much lighter!

Try these out and let me know what you think!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Stack of Pancakes from above

Lemon Ricotta Pancakes

  • Author: Mila Clarke Buckley
  • Total Time: 30 minutes
  • Yield: 1215 pancakes 1x
Save Recipe


Easy Lemon Ricotta Pancakes that you’ll want to make for days.


Units Scale
  • 1 1/2 cups ricotta
  • 1 cup heavy cream
  • 2 tablespoons finely grated lemon zest
  • 4 large eggs, separated
  • 1/2 teaspoon kosher salt
  • 2 tablespoons baking powder
  • 2 cups all-purpose flour
  • 1 freshly squeezed lemon
  • 1/3 cup plus 4 tablespoons sugar, divided (I used swerve sweetener in place of sugar)
  • 2 cups mixed fresh berries
  • Melted unsalted butter for your pan


  1. Your ricotta may be a little watery. You can strain it, but I find it unnecessary. The water in the ricotta helps the batter come together.
  2. Beat egg whites in a medium bowl until frothy and stiff peaks form.
  3. Gradually beat in 2 tablespoons sugar at a time, watching your peaks.
  4. Whisk both flours, baking powder, and salt in a large bowl and add it to the beaten egg whites one-half cup at a time.
  5. Whisk the egg yolks, remaining 2 tablespoons sugar, and zest in another medium bowl to blend.
  6. Whisk in heavy cream.
  7. Add the yolk mixture to combined egg whites and dry ingredients; whisk just to blend.
  8. Fold in ricotta and stir in any remaining lemon juice.
  9. Heat a griddle or large heavy nonstick skillet over medium-low heat – adding a pat of butter.
  10. Using a 1/2 cup batter for each pancake scoop the batter into the pan/griddle and cook until bottom is golden brown, edges are dry, and bubbles form on top of the pancake.
  11. Flip pancakes and cook until browned and just cooked through.
  12. Transfer pancakes to plates. Serve with syrup, berries or whatever you like to top your pancakes with!
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Americans

Keywords: Ricotta pancakes, lemon pancakes

About Mila

Hi! I'm Mila.

I’m an Integrative Nutrition Health Coach living with  LADA (Latent Autoimmune Diabetes in Adults, a slow-progressing form of autoimmune Type 1 diabetes) I love food, travel, and my kitchen!

Hangry Woman is for anyone with diabetes – regardless of type.

I’m here to help you live your best life possible diabetes by showing you how to create simple, blood-sugar friendly and delicious meals. Plus, you get video cooking demos, essays on life with diabetes, and lots of weekly joy.

Join the list!

More to Dish

Join Glucose Guide


Are you looking for a support community with 1:1 coaching, that will help you get back on track with your diabetes management and lifestyle changes? Look no further than Glucose Guide

Join today for FREE and benefit with recipes, diabetes support, wellness challenges, and more.

8 Responses

  1. I was looking for a pancake recipe . Breakfast is hard for me. As I was looking at your recipes you have alot of what I’m looking for. Need to go to the store for groceries

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

another serving?

Before you go…

Get my free glucose hacks ebook

And access to my email list, which shares new recipes, weekly giveaways and updates from the Glucose Guide Coaching Community 

Healthy, tasty foods!

Sign up for good-for-you recipes!

Secured By miniOrange