Lemon Ricotta & Almond Pancakes

These light and fluffy pancakes are the perfect start to lazy Sundays.

Serves  2 | Makes  12 | Prep  5 mins | Cooks in  25 mins


  • 250g fresh ricotta cheese

  • 125ml milk

  • 2 large eggs, separated

  • 1 lemon, zested & juiced

  • 1 tbs honey

  • 100g plain flour (or gluten-free if required)

  • 1/2 tsp salt

  • 1 tsp baking powder

  • 2 tsp olive oil

  • 1 tbs toasted flaked almonds, to serve

  • 4 tbs Greek yoghurt, to serve


  1. In a bowl, mix together ricotta, milk, egg yolks, honey, lemon zest and juice. Add flour, baking powder and salt and gently whisk to make a smooth batter. 

  2. In a separate bowl, beat the egg whites (by hand) until lightly foamy, then gently fold into the batter.

  3. Heat a large frying pan with oil over a high heat then pour in 3/4 ladlefuls of better into the pan to make approximately 12 pancakes. Cook for approximately 3-5 minutes until golden on one side and holes start to appear, then gently flip and cook on the other side. Continue cooking the rest of the batter, while keeping the cooked pancakes warm on a plate covered with foil.

  4. Serve with Greek yoghurt and scattered almonds.

Nutritional information per serve

  • Energy: 2725.6kj

  • Protein: 27g

  • Carbs: 60.5g

  • Fibre: 1.9g

  • Sat. Fat: 13.1g

  • Fat: 32.3g

  • Calories: 651cal

  • Sugar: 18.8g