Low Calorie Ricotta Lemon Pancakes

Ricotta Lemon Pancakes

These Low Calorie Ricotta Lemon Pancakes are easy and delicious! And at just 109 calories, you can have 3 or 4!

Plus, I’ve added a toppings guide, meal prep tips and more to make the recipe easy and accessible.

Ricotta Lemon Pancakes

I love these pancakes because they taste just like lemon cheesecake! I top them with my 2 Minute Blueberry Sauce for a perfect blueberry lemon pancake morning.

Low Calorie Ricotta Lemon Pancakes

I have supplied you with lots of helpful information in these sections. But just incase you want to skip ahead to the toppings guide or the recipe card, these links will help you jump to the section you are looking for.

Ingredients for Low Calorie Lemon Ricotta Pancakes

If you don’t like ricotta, you can use low fat cottage cheese in this recipe instead.

You can also swap out the lemon zest for orange or lime zest, should you want to change them up each time you make them.

Ricotta Lemon Pancakes

Shopping List for Healthy Lemon Ricotta Pancake Recipe:

  • Low fat ricotta cheese
  • Large eggs
  • All-Natural Keto Maple Syrup (or regular maple syrup) see recipe card!
  • All-purpose flour (or gluten-free 1 to 1 flour)
  • Baking powder
  • Salt
  • Lemon
  • Olive oil spray

How to Make Healthy Ricotta Lemon Pancakes

These pancakes are quick and easy, and can be made ahead of time for meal prepping breakfasts!

Meal Prep Tips: Make the pancakes as directed. Cool completely, then wrap in parchment paper before moving to a freezer bag or container. Freeze (will hold for 1 month in the freezer) and to reheat simply pop in the microwave for 1-2 minutes (every microwave is different- start at 1 minute) or in the toaster/toaster oven.

Ricotta Lemon Pancakes

How to Make Healthy Ricotta Pancakes:

  1. Preheat a griddle or skillet over medium heat.
  2. To a medium bowl, combine the ricotta cheese, eggs, and maple syrup. Stir to combine.
  3. Add the flour, baking powder, salt, and lemon zest. Mix together until just combined.
  4. Spray the griddle lightly with olive oil, then pour 1/4 cup of batter onto the griddle for each pancake.
  5. Cook, undisturbed until the pancakes begin to bubble. Flip and cook the second side until golden brown (do not squish down). 
  6. Continue with the remaining batter- will make 6 pancakes. 
  7. Serve with your favorite toppings (toppings guide above!)

Healthy Pancake Toppings Guide

All of these toppings are great on the lemon pancakes, especially the blueberry and strawberry sauces.

10 Best Lemon Pancake Toppings:

  1. Chopped Berries (strawberries, raspberries, blueberries, blackberries)
  2. Whipped Cream (I like almond milk whipped cream!)
  3. Maple Syrup
  4. Sliced Peaches
  5. White Chocolate Chips
  6. Flaked Coconut
  7. Chopped Nuts (almonds, walnuts, peanuts, pecans, macadamia nuts)
  8. 2 Minute Blueberry Sauce
  9. Homemade Strawberry Sauce
  10. More Lemon Zest

Low Calorie Ricotta Lemon Pancakes Recipe

These yummy pancakes are easy and fast, and taste like lemon cheesecake! Be sure to see the toppings guide above, and the nutrition label in the next section.

Ricotta Lemon Pancakes

Low Calorie Ricotta Lemon Pancakes

Lose Weight By Eating
These ricotta lemon pancakes are low calorie, low sugar, and high protein!
Plus I've included a healthy pancake topping guide (above) and even a zero calorie and sugar all-natural alternative to maple syrup (or you can use your favorite).
Special Tip: Be Sure to see the toppings guide above for lots of yummy toppings!
5 from 1 vote
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Breakfast
Cuisine American
Servings 6 pancakes
Calories 109 kcal

Ingredients
  

  • 1 cup low fat ricotta cheese
  • 2 large eggs
  • 2 tablespoons All-Natural Keto Maple Syrup or regular maple syrup
  • cup all-purpose flour or gluten-free 1 to 1 flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • Zest of 1 lemon
  • Olive oil spray

Instructions
 

  • Preheat a griddle or skillet over medium heat.
  • To a medium bowl, combine the ricotta cheese, eggs, and maple syrup. Stir to combine.
  • Add the flour, baking powder, salt, and lemon zest. Mix together until just combined.
  • Spray the griddle lightly with olive oil, then pour 1/4 cup of batter onto the griddle for each pancake.
  • Cook, undisturbed until the pancakes begin to bubble. Flip and cook the second side until golden brown (do not squish down).
  • Continue with the remaining batter- will make 6 pancakes.
  • Serve with your favorite toppings (toppings guide above!)

Nutrition

Serving: 1pancakeCalories: 109kcalCarbohydrates: 13.8gProtein: 7.5gFat: 3.2gSaturated Fat: 1.2gCholesterol: 72mgSodium: 168mgPotassium: 121mgFiber: 1.1gSugar: 2.8gCalcium: 147mgIron: 1mg
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Tried this recipe?Let us know how it was!

Nutrition and Calories in Ricotta Lemon Pancakes

The nutrition is based off using low fat ricotta cheese and the Keto Maple Syrup above. Each serving is 1 pancake, and at just 109 calories you can have several.

Important Note: As a reminder, at Lose Weight By Eating the goal is to make healthier, all-natural versions of your favorite recipes… not all will be “diet worthy” depending on the diet you are on. But they will be healthier versions to help curb your cravings.

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Ricotta Lemon Pancakes

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