A Great Recipe for Lemon Ricotta Pancakes

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lemon ricotta pancakes  a girl defloured

This recipe for lemon ricotta pancakes is featured in Jessica Kahn’s new cookbook, Stack’d. They are light, fluffy and bright with lemon. The berry compote is the perfect accompaniment, but I’ll bet they would taste pretty darn good with a dollop of vanilla yogurt and a sprinkle of powdered sugar.

Recipe card updated 3/10/22.

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My kids are going back to school in a couple of weeks. My kids are going back to school in a couple of weeks!!! That is both good and bad news, of course. I’ll miss our late nights, sleeping in and general lack of schedule. But I’ll be thrilled to have a little more time to myself. It really is hard to get stuff done with piles of kids all over the place.

Back to school means good, healthy breakfasts, and when Jess Kahn (remember her from Kitch+Table?)  approached me about doing a review for her new protein pancake cookbook, Stack’d, I jumped at the chance. I think both the name and the concept are brilliant. One serving of her pancakes can deliver up to 20 grams of protein. They are mildly sweet (her sweetener of choice is agave), and contain eggs, milk (dairy or not works equally well), yogurt or ricotta, whole oats and whey protein powder. They are healthy, scrumptious and gluten-free. (If you have celiac disease make sure you buy certified gluten-free oats).

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Per Jess’ recommendation, I tried the recipe for lemon ricotta pancakes this morning. They are moist and fluffy, bright with lemon and so amazingly delicious, especially when topped with her mixed berry compote. I loved the fact that they were not overly sweet–the berries did a great job of adding natural sugar. My husband and I devoured them in secret in the kitchen (I didn’t make enough for the kids), but my daughter caught us in the act so I had to give her a bite. She said, omigosh mom…those are SO good! Yes, I have to agree!

So tell me, how do you like your pancakes? Savory, sweet, fruity…or all of the above? Have a great weekend and good luck!

Love a rich and delicious breakfast? So do I! Here are some more amazing recipes that I know you’ll love:

Did you make this recipe? Be sure to leave a comment and star rating below (⭐⭐⭐⭐⭐) and post a picture and tag us on Instagram using the hashtags #agirldefloured #deflouredrecipes! Thank you!

Gluten Free Lemon Ricotta Protein Pancakes

Jessica Kahn
These pancakes featured in Jessica Kahn’s new cookbook, Stack’d, are light, fluffy and bright with lemon. The berry compote is the perfect accompaniment, but I’ll bet they would taste pretty darn good with a dollop of vanilla yogurt and a sprinkle of powdered sugar.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast
Cuisine American
Servings 2 servings
Calories 564 kcal

Ingredients
  

FOR THE BERRY COMPOTE:

FOR THE PANCAKES:

Instructions
 

  • To keep pancakes warm while you make the full batch, preheat the oven to 200 degrees.
  • For the compote, combine all ingredients in a medium saucepan. Cook over medium heat for 10-15 minutes until the berries begin to soften but are still intact. Be sure to occasionally stir the compote so that it does not stick to the pan. Serve warm over the pancakes.
  • Using a blender, first all all the wet then dry ingredients. This will expedite the blending process, brief though it may be. Blend until the oats are broken down and the batter is smooth, about 10-15 seconds.
  • Heat a non-stick griddle or pan to medium. Test the temperature with a quick spritz of water – just run water on your fingertips and flick it in the direction of the cooking surface. If it sizzles, it’s ready. Spray with gluten-free non-stick cooking spray and you’re all set for the batter.
  • Pour a scant ¼ cup of batter per pancake onto the griddle or pan. (They spread quite a bit so I only did 2 pancakes on my large griddle at a time). Cook on the first side for 1-2 minutes or until the edges start to cook and bubbles appear on the surface. Lift the side of the pancake up just a bit to see where it is in the browning process. Ideally, let them cook until they are a golden, maple color.
  • Because these pancakes won’t have the rigidity of their flapjack forefathers, the swooshing technique can work wonders. Grab a spatula and, quite literally, swoosh it under the target pancake in one swift motion. Then flip it over.
  • Cook on the second side for an additional 1-2 minutes, or until golden-brown.
  • Transfer to an oven-safe dish and keep warm in the oven. Continue with the remaining batter.

Nutrition

Calories: 564kcalCarbohydrates: 71gProtein: 23gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 224mgSodium: 295mgPotassium: 392mgFiber: 9gSugar: 43gVitamin A: 850IUVitamin C: 9mgCalcium: 296mgIron: 3mg
Keyword Pancakes
Tried this recipe?Let us know how it was!

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14 Comments

  1. Lisa Francine says:

    How scrumptious is this Alison! Thanks for posting and sharing this book and this recipe!

  2. I really want to try these! However, I cannot eat gluten or lactose. Can you suggest a lactose-free alternative to the ricotta?

    Thanks!

  3. Where do you get your gluten free rolled oats at?

  4. I made these this morning & they were really delicious! I doubled the recipe for my family of four but only used 3 eggs as I just had extra large eggs. I added a 1/4 cup of Cup4Cup GF flour as the batter was really liquid. I used a mix of honey & brown sugar instead of the agave and also more sweetener than the recipe as given, maybe about 3 TBSP total for a doubled recipe. In terms of the compote, I added about 1/2 tsp of cornstarch mixed in a bit of cold water, and used half the sweetener (I used about 1 TBSP honey). The pancakes are a bit fragile as they cook, and it was much easier to turn smaller ones – I was tempted to make larger ones but didn’t.

    I had some amazing Vermont ricotta from Whole Foods, and that probably added to the overall delicious factor.

    Overall, this is a keeper recipe and I’d make them anytime – they were quick to put together.

  5. I decided to try making my own ricotta cheese (easy peasy), and used it in this recipe. What a wonderful pancake recipe. It will be the only one we have from now on. Thanks so much.

  6. can the batter be made the night before?

  7. I would like to offer a few tips for this recipe. It has lovely flavour, however they do not stay together like a nice traditional pancake due to all the liquid – this drove me crazy!!!. You do not need the milk and you could also not use the lemon juice, use just the rind (depending on how lemony you want it). So, I would suggest starting with this base and then play around because they are amazing as is, with no fillers, including baking soda:
    This serves 1…
    1/2 cup oats
    1/4 ricotta (cottage cheese also works well)
    2 eggs
    1 tsp vanilla
    cinammon and nutmeg to taste

    I would not recommend throwing this is the blender as it will make it more liquidy (just like the above recipe). If you have a bullet, blend quickly or soak them for a bit, or over night.
    Yum!! Then if you want to play, throw in some lemon rind.
    Thanks alison, for posting this. I am going to play around with it and try to eliminate the fillers too.

  8. I made these today with oat flour, and they were delicious! I added a couple teaspoons of tapioca starch to help them hold together a little better–they were still fragile, but did not fall apart. The flavor was great and I’ll definitely make them again! I also used honey instead of agave, and used twice as much,

  9. Can this recipe be used to make waffles in a waffle machine?

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