Whole Wheat Lemon Ricotta Pancakes

These Whole Wheat Lemon Ricotta pancakes are sweet, tangy, and soft – the perfect Saturday morning leisurely breakfast!

I must have slept in some unnatural, twisted pretzel way last night, because when I woke up this morning, I could not move my lower back. I figured it wouldn’t be a good idea to put myself through a workout while my back was hurting. But, you know what DID sound like a good idea?


Pancakes are always a good idea. In any situation, under any circumstances, ever.

Like I mentioned in one of yesterday’s posts, my family always has a big smorgasbord for Easter breakfast. I want to add something new to the menu and these pancakes fit in just perfectly. I originally had lemon ricotta pancakes a while ago at First Watch and they were perfection. Now, I wanted to recreate them and add my own little twist. By subbing whole for skim milk, full fat ricotta for non fat, and all purpose for whole wheat flour, I saved on fat calories and added beneficial nutrients like fiber.

You’ll love this recipe. The lemon adds a punch that’ll make you never want regular pancakes again. Let’s get cooking!

Whole Wheat Lemon Ricotta Pancakes


  • 1 1/2 cups whole wheat flour
  • 1/2 cup all purpose flour
  • 2 tbs baking powder
  • 1/2 tsp salt
  • 4 tbs sugar
  • 4 tbs fresh lemon juice
  • 4 large eggs, yolk & whites separated
  • 3 tbs lemon zest
  • 1 1/2 cups skim milk
  • 2 cups non fat ricotta cheese


  1. You'll need a large bowl for mixing, a small bowl for whisking the eggs, and a medium bowl for the remainder of the liquid ingredients.
  2. In the large bowl, whisk together the dry ingredients: both flours, baking powder, and salt.
  3. Separate the egg whites and add to the smallerl bowl. Slowly beat in 2 tbs sugar and continue beating until it becomes frothy.
  4. Add egg white mixture to the dry ingredients and mix well.
  5. In the medium bowl, whisk together the egg yolks, remaining 2 tbs sugar, lemon zest, and milk. Add to the large bowl and mix everything together.
  6. Fold in the ricotta and combine well.
  7. Heat a skillet or griddle to medium and grease with cooking spray or butter.
  8. Use about 1/2 cup of batter for each pancake.
  9. Ladle batter onto skillet and flip when bubbles form.
  10. Repeat in batches.
  11. TIP: keep finished pancakes on a baking pan lined with aluminum foil, and cover with another layer of foil to keep warm while the rest are cooking.


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Whole Wheat Lemon Ricotta Pancakes

The Ultimate Guide to Breakfast On-The-Go


  1. says

    I love ricotta and I don’t use it enough! That pancake shot is amazing, with the syrup drips #madskillzyo
    Also, yes, pancakes always.

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