Lemon Ricotta Pancakes with Pistachios
These lemon ricotta pancakes with pistachios are light, fluffy, and ready in 30 minutes... the perfect healthy spring brunch. The ricotta keeps every bite wonderfully moist and tender without any cheesy taste, while fresh lemon zest and juice add a bright, citrusy lift. Chopped pistachios pressed into each pancake create a golden, nutty crust that sets this recipe apart. Serve with the quick whipped ricotta cream. Made with leftover ricotta, Greek yoghurt, maple syrup, vanilla, lemon zest, and crushed pistachios...for a brunch plate that feels very special. Made with whole-wheat flour, naturally sweetened with maple syrup, and high in protein. Freezer-friendly too.
Ingredients
- 1 cups white or whole-wheat flour or oat flour for GF
- 1.5 teaspoons baking powder
- 0.3 teaspoons salt
- 0.8 cups part-skim ricotta cheese
- 2 eggs
- 0.5 cups milk dairy or plant-based
- 2 tablespoons fresh lemon juice
- 1 tablespoons lemon zest
- 1 tablespoons pure maple syrup
- 1 teaspoons vanilla extract
- 0.3 cups raw pistachios roughly chopped
- 1 teaspoons cooking spray or a little avocado oil
Instructions
- Mix dry ingredients: In a medium bowl, whisk together 1 cups white whole-wheat flour (or oat flour for GF), 1.5 teaspoons baking powder, and 0.3 teaspoons salt. Set aside.
- Mix wet ingredients: In a large bowl, whisk together 0.8 cups part-skim ricotta cheese, 2 eggs, 0.5 cups milk (dairy or plant-based), 2 tablespoons fresh lemon juice, 1 tablespoons lemon zest, 1 tablespoons pure maple syrup, and 1 teaspoons vanilla extract until smooth and well combined.
- Combine & rest: Add the dry ingredients to the wet mixture and stir gently until just combined. Do not overmix, a few lumps are fine. Let the batter rest for 3–5 minutes while you heat the pan.
- Heat the pan: Lightly grease a non-stick skillet or griddle with 1 teaspoons cooking spray or a little avocado oil and warm over medium heat until a drop of water sizzles on the surface.
- Cook the pancakes: Pour about ¼ cup batter per pancake onto the hot surface. Sprinkle a pinch of 0.3 cups raw pistachios, roughly chopped directly onto each pancake as they cook. Cook until bubbles form across the surface and the edges look set, about 3–3m 30s.
- Flip & finish: Flip each pancake and cook for another 1–1m 30s until golden brown on the bottom and cooked through. Keep warm in a 100°C (200°F) oven on a lined tray while you cook remaining batches.
- Serve: Stack and serve immediately, topped with extra 0.3 cups raw pistachios, roughly chopped, a drizzle of maple syrup, fresh berries, or a spoonful of Greek yogurt.
Notes
260 cals | 14gr protein