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Fluffy Lemon-Ricotta Pancakes

Fluffy Lemon-Ricotta Pancakes


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1 cup low-fat buttermilk
  • 2 large eggs, yolks and whites separated
  • 2 tablespoons sugar, granulated
  • 2 tablespoons lemon zest, or increase to taste
  • 1/2 cup part-skim ricotta cheese
  • Cooking spray


  1. In a small bowl, whisk together flour, baking soda, and salt.
  2. In a large bowl, beat together buttermilk, egg yolks, sugar, lemon zest, and ricotta cheese by hand.
  3. In a clean bowl, using an electric mixer, beat egg whites until soft peaks form.
  4. Add dry ingredients to buttermilk mixture until just combined; gently fold in egg whites until they are just incorporated.
  5. Coat a large nonstick griddle or pan with cooking spray; heat over medium heat. Spoon batter into pan in batches using a 1/4-cup batter for each pancake; cook until lightly browned, about 2 to 3 minutes per side. Remove pancakes to a tray in a warm oven and repeat with remaining ingredients (being careful not to spray cooking spray into open flame).


  • Recipe courtesy of Weight Watchers

Nutrition Information

Per serving: 201 kcal cal., 4 g fat (1.5 g sat. fat), 32 g carb., 6 g sugar, 9 g pro., 2 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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