Start your morning with a stack of light, zesty and protein-packed pancakes. These Lemon & Ricotta Pancakes are perfectly fluffy with subtle citrus notes, creamy ricotta and bursts of fresh blueberries – a delicious balance of nourishment and comfort.
Table of Contents
Ingredients (Serves 1 – 282g)
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40g self-raising flour
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½ tsp baking powder
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40g light ricotta cheese
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50ml skim milk
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30g lemon curd (store-bought)
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100g fresh blueberries
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20ml sugar-free maple syrup
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Zest of ½ lemon
Method
1. Prepare the batter: In a mixing bowl, combine the flour, baking powder, ricotta cheese, milk and half the lemon curd. Whisk until smooth. Stir in the lemon zest.
2. Cook the pancakes: Heat a non-stick pan over medium heat. Spoon batter into the pan to form small pancakes. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
3. Serve: Stack the pancakes and top with remaining lemon curd, blueberries and a drizzle of sugar-free maple syrup.
Why You’ll Love It
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Fluffy café-style pancakes made healthier
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Boosted with protein from ricotta and milk
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Naturally sweet, no refined sugar
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Fresh, zesty lemon flavour for a light breakfast or brunch
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Easy to customise with toppings or seasonal fruit
Macros per Serve
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Calories: 361 kcal
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Protein: 10.3g
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Fat: 6.1g
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Carbohydrates: 63.6g
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Fibre: 3.5g
Tips & Variations
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Add 10g vanilla protein powder for an extra protein boost.
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Swap blueberries for raspberries or strawberries.
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Want crisp edges? Cook with a little butter or coconut oil.
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Store leftovers in the fridge for up to 3 days or freeze individually for busy mornings.