Whole Grain Lemon Ricotta Pancakes Recipe

  • Creamy whole grain lemon ricotta pancakes are the best way to start a summer morning. These delicate, fragrant hotcakes are perfect topped with fresh nectarines and maple syrup!

    Whole-Grain Lemon Ricotta Pancakes Recipe

    A refreshing, creamy twist on your favorite pancakes.

    Prep Time:
    Cook time:
    Servings: 12-15 pancakes


    • whole spelt flour: 1 cup
    • baking powder: ½ teaspoon
    • brown sugar: 2 tablespoons
    • salt: ⅛ teaspoon
    • ricotta: 1 cup
    • milk: ¾ cup
    • eggs: 2 (large), separated
    • lemon, juiced: ½ lemon
    • lemon, zested: 1 whole lemon
    • vanilla extract: 1 teaspoon
    • butter or neutral oil: for frying


    Step 1: In a large bowl whisk together the whole spelt flour, baking powder, sugar, and salt.

    Step 2: To the dry-ingredient bowl add the ricotta, milk, egg yolks, lemon juice, zest, and vanilla extract. Whisk until batter comes together cohesively.

    Step 3: In a separate bowl whisk the egg whites until frothy. Fold the egg whites into the batter.

    Step 4: Heat a large non-stick pan over a medium flame. Using a ¼ cup measure, scoop batter onto the hot pan (3-4 pancakes at a time). Continue with the rest of the batter. Serve with seasonal fruit and maple syrup.

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