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!
- 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
- 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.
- In the large bowl, whisk together the dry ingredients: both flours, baking powder, and salt.
- Separate the egg whites and add to the smallerl bowl. Slowly beat in 2 tbs sugar and continue beating until it becomes frothy.
- Add egg white mixture to the dry ingredients and mix well.
- 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.
- Fold in the ricotta and combine well.
- Heat a skillet or griddle to medium and grease with cooking spray or butter.
- Use about 1/2 cup of batter for each pancake.
- Ladle batter onto skillet and flip when bubbles form.
- Repeat in batches.
- 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.
Like this recipe? Pin it for later!