Description

Lemon Ricotta Protein Pancakes offer a delightful twist on classic pancakes with a creamy ricotta base, bright lemon zest, and a boost of protein powder. These fluffy, flavorful pancakes are perfect for a nutritious breakfast or brunch, serving 2 to 3 people with 6 to 8 pancakes. They are quick to prepare and cook, combining fresh ingredients and simple pantry staples for a delicious and satisfying meal.

Ingredients

Scale

Wet Ingredients

1 cup ricotta cheese
2 large eggs
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
1/4 cup milk (any variety)

Dry Ingredients

1 scoop vanilla or unflavored protein powder
1/2 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt

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Instructions

Mix Wet Ingredients: In a large mixing bowl, whisk together ricotta cheese, eggs, lemon zest, lemon juice, vanilla extract, and milk until the mixture is smooth and creamy.
Add Dry Ingredients: Sift in the protein powder, all-purpose flour, baking powder, and salt. Gently fold the mixture with a spatula until just combined, being careful not to overmix to retain fluffiness.
Heat Skillet: Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter, oil, or cooking spray to prevent sticking.
Cook Pancakes Part 1: Pour about 1/4 cup of batter per pancake onto the heated skillet. Cook each pancake for 2 to 3 minutes, or until bubbles begin to form on the surface and the edges start to set.
Cook Pancakes Part 2: Flip the pancakes carefully and cook for an additional 1 to 2 minutes or until the bottoms are golden brown and the pancakes are cooked through.
Serve: Serve the pancakes warm, topped with your choice of maple syrup, fresh berries, whipped ricotta, or a drizzle of honey for added sweetness and flavor.

Notes

For fluffier pancakes, avoid overmixing the batter once the dry ingredients are added.
You can substitute all-purpose flour with a gluten-free blend if desired, but this will change the texture slightly.
If a dairy-free option is needed, use a plant-based ricotta substitute and dairy-free milk.
Protein powder type (whey, plant-based, etc.) can be adjusted according to dietary preferences.
Keep cooked pancakes warm in a low oven while finishing the batch.