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Breakfast
Lemon ricotta pancakes, very soft and thick
Easier-to-swallow option below ↓pancake-stack, lemon-zest
These are not the thin, lacy pancakes of a weekend brunch. We use ricotta and extra milk122 kcal so they stay thick, moist and almost cake-like — the kind you can cut with a spoon and eat slowly.
The ricotta keeps them from drying out and adds a quiet creaminess that lemon and a little sugar lift beautifully. They are forgiving to make and even better the next day, gently reheated with a little butter102 kcal.
Why it works
Ricotta and eggs72 kcal together create a soft, high-protein base that still feels like a treat. The batter is thick on purpose.
Save this recipe
Lemon ricotta pancakes, very soft and thick
Prep
10 min
Cook
15 min
Serves
3
Per serving
+540
Ingredients
- 1 cup ricotta (full-fat)
- 2 large eggs
- 3/4 cup whole milk149 kcal
- 1 cup plain flour28 kcal
- 1 tsp baking powder
- Zest and juice of 1 lemon
- 2 tbsp sugar or honey64 kcal
- Pinch of salt
- Butter for the pan
- To serve: extra butter, a little honey or warm berry sauce
Method
- Whisk the ricotta, eggs, milk, lemon zest and juice, sugar and salt until smooth.
- Stir in the flour and baking powder until just combined — the batter will be thick.
- Heat a heavy pan or griddle over medium-low, add a little butter, and cook spoonfuls of batter 3–4 minutes per side until golden and cooked through. They will be thicker and softer than ordinary pancakes.
- Keep warm in a low oven or serve straight away with extra butter and honey.
A spoon of ricotta or cream cheese110 kcal on top with the honey adds another easy layer of calories.
Make it your own
- The batter keeps overnight in the fridge — the pancakes are even softer the next day.
- Add a handful of very ripe mashed banana105 kcal or a spoon of poppy seeds for a different mood.
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