Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Thick and Fluffy Ricotta Lemon Protein Pancakes
Soft and fluffy ricotta pancakes with a bright lemon flavor and extra protein
This post is written in collaboration with Premier Protein. All opinions are mine alone
If you love pancakes that feel a little extra special, these Ricotta Lemon Protein Pancakes are going to become a new favorite.
They’re thick, fluffy, and incredibly tender thanks to creamy ricotta cheese, with a bright Italian lemon flavorthat makes every bite taste fresh and uplifting.
The lemon zest adds a wonderful citrus aroma that reminds me of the kind of lemon desserts you find in Italian bakeries—light, fragrant, and perfectly balanced. These pancakes feel indulgent and comforting, yet surprisingly nourishing at the same time.
Tips for Making Perfect Ricotta Pancakes
To make sure your ricotta pancakes turn out thick and fluffy, there are a couple of simple tricks that really help.
First, separate the eggs and whip the egg whites until they form soft peaks, then gently fold them into the batter at the end. This step adds air to the batter and creates that beautiful light texture.
It’s also important to cook the pancakes over medium-low heat, allowing them to cook slowly so the centers stay soft and creamy while the outside turns perfectly golden. Because ricotta makes the batter richer and more delicate than regular pancakes, cooking them gently will give you the best results.
Adding Protein with a Lemon Protein Shake
For this recipe, I like to replace the milk with the Premier Protein Lemon Bar Protein Shake. It blends beautifully into the batter, adds extra protein, and enhances the bright lemon flavor with its refreshing lemon-bar taste.
It’s an easy way to make these pancakes feel more balanced while still tasting like a treat. If you don’t have the protein shake, you can simply substitute regular milk, almond milk, or even a vanilla protein shake. Another option is to use milk and add a scoop of vanilla protein powder for a similar protein boost.
Serving Suggestions and Storage Tips
These lemon ricotta pancakes are delicious served warm with fresh berries, a drizzle of honey or maple syrup, and a light dusting of powdered sugar. A spoonful of Greek yogurt also pairs beautifully and adds even more creaminess.
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to three days. They reheat wonderfully in a skillet or toaster, making them perfect for a quick breakfast or snack during the week.
Other Sweet Breakfast recipes you might like:
Mascarpone Cream and Blueberry Sauce PastriesCranberry Orange Crumble Cake
Lemon Poppy Seed Loaf Cake
Raspberry and Cream Pastries
Blueberry and Ricotta Crumble Cake
Chocolate-Almond Pull-Apart Bread
Vanilla and Chocolate Marble Loaf Cake
Almond-Poppy Seeds Muffins
Italian Lemon Plumcake (Pound Cake)
Cruffins
Orange Poppyseeds Muffins
Moist and Flavorful Blueberry-Lemon Poundcake with Lemon Glaze
Bakery-Style Blueberry Muffins
Thick and Fluffy Ricotta Lemon Protein Pancakes
Soft and fluffy ricotta pancakes with a bright lemon flavor and extra protein
Servings:
3
Prep Time
10 min
Cook Time
10 min
Resting Time
Total Time
Ingredients
- 1 cup whole milk ricotta (240 g), drained if watery
- 2 large eggs, separated
- 2 tablespoons honey
- Zest of 1 large lemon
- 1 cup (240 ml) lemon protein shake
- 1 1/2 cup (180 g) all-purpose flour
- 1/2 tablespoon baking powder
- Pinch of salt (1 g)
- Butter or olive oil for cooking
Instructions
- In a medium mixing bowl, whisk together the ricotta, egg yolks (save the egg whites in a separate large bowl), honey, lemon zest, and protein shake until smooth and creamy.
- In a separate large mixing bowl, whisk together flour, baking powder, and salt.
Gently fold the wet ingredients into dry mixture just until combined. Do not overmix. The batter should be thick but pourable. - Beat the egg whites until soft peaks form and gently fold into the batter in two additions to keep the pancakes light and fluffy.
- Heat a non-stick skillet over medium heat and lightly grease with butter or olive oil. Spoon some of the batter per pancake. Cook for about 2–3 minutes per side, until golden and cooked through.
- Serve warm topped with berries, a drizzle of honey or maple syrup.
