Easy Protein Pancakes (Lemon Ricotta)

These lemon ricotta protein pancakes are a sweet and delicious way to incorporate a bit more protein into your breakfast routine.

Photo: Gayle McLeod

Why You’ll Love These Protein Pancakes

Although I’m usually more of a savory breakfast kind of gal, I’m always happy to whip up a batch of these lemon ricotta protein pancakes. They’re just as soft and fluffy as my original paleo pancakes, but with a protein boost thanks to the ricotta cheese. While they might not be as protein-packed as my breakfast casserole, they’re definitely still a win with 7 grams of protein per pancake. Especially for a sweeter breakfast option! Here’s what else you’ll love about them:

They’re so easy to make. Just mix the ingredients, spoon the batter onto a pan or griddle, and they’re done in about 4 minutes.
Perfect for meal prep. I love freezing extra pancakes to enjoy later. It’s a stress-free way to have breakfast ready for the future!
They pair deliciously with meaty proteins. So if you want to serve them with a side of bacon, pork breakfast sausages, or chicken breakfast sausages go right ahead.

Protein Pancakes Ingredients

Flours and baking soda: I use a mix of almond flour, tapioca flour, and coconut flour for soft, fluffy, gluten-free pancakes. The almond flour and coconut flour also provide a great protein boost!
Ricotta cheese and lemon zest: Ricotta adds creaminess and protein, while lemon zest brings a fresh, bright flavor.
Remaining wet ingredients: Eggs, vanilla extract, and maple syrup (or honey) round out the batter to create delicious, lightly sweet pancakes.

Find the printable recipe with measurements below.

How To Make Protein Pancakes

Step one: Whisk all of the dry ingredients together in a bowl.

Mixing dry ingredients for protein pancakes.

Step two: In a separate bowl, whisk all of the wet ingredients together. Then, add the wet ingredients to the dry and whisk until combined.

Mixing wet and dry protein pancake ingredients.

Step three: Heat a skillet or griddle on medium heat and coat with butter. Spoon the batter (about ¼ cup per pancake) onto the skillet. Cook them for 2 to 3 minutes on one side, then flip and cook an additional 1 to 2 minutes. Serve the pancakes immediately with a drizzle of maple syrup and/or your favorite toppings. Don’t forget to finish them off with a bit more lemon zest!

Can I make These Protein-Heavy?

I haven’t tried tweaking this recipe for more protein, but you can try adding a tablespoon of protein powder. If the batter thickens too much, you’ll need to adjust the liquid slightly.

Alternatively, you can swap ricotta cheese for cottage cheese, which naturally has more protein per serving. I also like to add a dollop of Greek yogurt on top for an extra protein boost.

Lemon ricotta protein pancakes on a plate.

More High-Protein Breakfast Ideas

If you make this lemon ricotta protein pancake recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.

Description

These fluffy lemon ricotta protein pancakes are a sweet and delicious way to incorporate a bit more protein into your breakfast routine. Watch the video below to see how I make this in my kitchen!

Combine the dry ingredients. Whisk all of the dry ingredients together in a bowl.
Combine the wet ingredients. In a separate bowl, whisk all of the wet ingredients together. Then, add the wet ingredients to the dry and whisk until combined.
Cook the protein pancakes. Heat a skillet or griddle on medium heat and coat with butter. Spoon the batter (about ¼ cup per serving) onto the skillet. Cook them for 2 to 3 minutes on one side, then flip and cook an additional 1 to 2 minutes.
Serve. Serve immediately with maple syrup and/or your favorite toppings, and a little extra lemon zest.

Storage tip: Leftovers will stay good in the fridge for up to 4 days in the fridge. If you want to freeze them, place your cooled pancakes in an even layer on a parchment paper-lined baking sheet. Then, store them in a freezer-safe bag or container for up to 2 months with parchment paper in between them.
Reheating tip: You can microwave them for about 20 seconds (or more until thawed), pop them into a toaster, or bake them at 375°F for about 10 minutes.
Meal prep tip: You can mix the dry ingredients and store them in mason jars. It’ll make lazy Sundays a go-to day for these pancakes!
If you want to make the cooking process a lot easier, cook all your pancakes at once on my favorite electric griddle! I also like to use this pancake batter pen for perfect, evenly sized pancakes.

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