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Lemon Ricotta Pancakes


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Rate this recipe 4.8/5 (9 Votes)


  • 1/2 cup flour
  • 1/4 cup almond flour
  • 1 teaspoon baking powder
  • pinch of salt
  • pinch freshly grated nutmeg
  • 1 cup ricotta cheese
  • 2 eggs, separated
  • 1/3 cup milk
  • 2 tablespoon Splenda granular
  • 2 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon poppy seeds – optional


Adapted from


Step 1

Combine flour, almond flour, baking powder, salt, and nutmeg. Set aside. Whip egg whites to soft peeks and set aside.

Whisk together ricotta, egg yolks, milk, Splenda granular, lemon juice, zest, and poppy seeds. Stir into flour mixture just til moistened. Gently fold in egg whites.

Drop by rounded tablespoonfuls onto griddle sprayed with butter flavor spray (or regular). Cook until golden, turning once.

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