Lemon Ricotta Pancakes
Soft, custardy pancakes made rich with whole-milk ricotta and bright with fresh lemon. Almond flour holds them together, so they cook up golden and tender with only a few grams of net carbs.
Nutrition per serving
3 small pancakes- Net carbs
- 5.6g
- Calories
- 235kcal
- Protein
- 11g
- Fat
- 19g
- Total carbs
- 10 g
- Fiber
- 1.5 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Lemon raspberry: Fresh raspberries pressed into each pancake add bursts of tart juice that go beautifully with the lemon.
- Spoon the batter into the pan, then press 3 or 4 raspberry pieces into each pancake. Cook a little lower and slower, about 3 minutes on the first side, so the fruit doesn't scorch when you flip.
Nut-free (coconut flour): A few tablespoons of coconut flour replace the almond flour. The pancakes are a touch softer and more cake-like, and safe for nut allergies.
- Coconut flour absorbs more liquid, so rest the batter a full 10 minutes. It should be thick but still drop from a spoon; if it holds a stiff mound, stir in a tablespoon of water.
- Make the pancakes slightly smaller, about 2½ inches (6 cm) across, and cook them over low heat.
Savory parmesan & chive: No sweetener, vanilla or lemon juice. Parmesan, chives and black pepper make savory ricotta cakes to serve with smoked salmon or fried eggs.
- Stir the parmesan, chives and pepper into the ricotta mixture, keeping the lemon zest for brightness. Parmesan browns quickly, so cook these over low heat.
- Also add
-
1 tbsp fresh lemon juiceleave out -
½ tsp vanilla extractleave out -
1 tbsp granulated erythritolleave out - Also add
Estimated cost $4.50 for 4 servings ($1.12 each) · how we estimate
Instructions
-
Whisk the ricotta, eggs, lemon zest, lemon juice and vanilla in a large bowl until smooth and slightly frothy.
-
In a small bowl, whisk the almond flour, sweetener, baking powder and salt, pressing out any lumps. Stir into the ricotta mixture just until no dry streaks remain, then let the batter rest 5 minutes; it thickens a little.
-
Heat a large nonstick skillet or griddle over medium-low heat and melt a little of the butter.
-
Drop 2-tablespoon scoops of batter into the pan and spread each into a 3-inch (7.5 cm) round. Cook 2–3 minutes, until the edges look set and dry and the undersides are golden.
-
Slide a thin spatula fully underneath and flip gently. Cook 1–2 minutes more, until the centers spring back when pressed. Repeat with the rest of the batter, adding butter as needed, and keep the finished pancakes warm in a 200°F (95°C) oven. You should get about 12.
Tips for success
-
Ricotta keeps these moist and custardy, which also makes them more delicate than flour pancakes. Keep them small and wait for set edges before you flip. - If your ricotta looks wet, drain it in a fine sieve for 15 minutes first. Excess whey makes the batter runny and the pancakes hard to turn.
- Serve with butter and a few berries, a dusting of powdered erythritol, or sugar-free “maple” syrup.
Nice to have, not needed
- A dusting of powdered erythritol and a little extra lemon zest is a pretty finish — a pat of butter is plenty.
- An electric griddle at 325°F (165°C) cooks a whole batch at once — a large nonstick skillet works in two or three rounds.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Freezes up to 2 months
Reheat: Warm in a lightly buttered skillet over low heat or in a toaster oven for 3–4 minutes; add 2 minutes from frozen.
Prep tip: Cool the pancakes in a single layer on a rack before stacking, so they don't steam and turn soggy.
Refrigerate up to 3 days, or freeze with parchment between the pancakes up to 2 months.
Variations
3 variations, each with its own ingredients and macrosLemon raspberry
FlavorFresh raspberries pressed into each pancake add bursts of tart juice that go beautifully with the lemon.
- + ½ cup fresh raspberries
6.4 g net · 243 kcal · 12 g protein · 19 g fat · ≈$1.43 per serving (+0.8 g net carbs vs the original)
Nut-free (coconut flour)
DietA few tablespoons of coconut flour replace the almond flour. The pancakes are a touch softer and more cake-like, and safe for nut allergies.
- blanched almond flour → coconut flour
5.5 g net · 175 kcal · 9.3 g protein · 12 g fat · ≈$0.91 per serving (−0.1 g net carbs vs the original)
Savory parmesan & chive
FlavorNo sweetener, vanilla or lemon juice. Parmesan, chives and black pepper make savory ricotta cakes to serve with smoked salmon or fried eggs.
- + ¼ cup finely grated parmesan
- + 2 tbsp chives
- + ¼ tsp black pepper
- no granulated erythritol
- no vanilla extract
- no fresh lemon juice
5.5 g net · 253 kcal · 13 g protein · 20 g fat · ≈$1.33 per serving (−0.1 g net carbs vs the original)
Save it for later
Pin this recipe to your keto board so it’s there when you plan next week.
Save to Pinterest
