Lemon Ricotta Protein Pancakes - Easy Baked Meal Prep!

Baked Lemon Ricotta Protein Pancakes for your next Spring meal prep breakfast! This recipe makes low calorie and sugar free lemon ricotta pancakes with triple protein from protein powder, pancake mix and low fat ricotta too!

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I had a giant tub of ricotta cheese to use up, and with all the lemon related content I was seeing during Spring, a pancake recipe seemed like the perfect way to use it up. Now I know a lot of other pancakes ask you to use the stove and give you a stack of hotcakes, but I’ve got something a lot easier!

Just blend up that ricotta, whisk your pancake ingredients in a bowl and pop it into the oven. A truly easy and healthy baked pancake recipe with the refreshing lemon ricotta vibe!

Ingredients

These baked lemon ricotta protein pancakes are a great healthy meal prep recipe you can have for breakfast or post workout!

Low-Fat Ricotta Cheese – Creates a rich, creamy texture while keeping it low-calorie.
Unsweetened Almond Milk
Protein Pancake Mix – I used the Kodiak Cakes Buttermilk Protein Pancake Mix for extra protein in these lemon ricotta pancakes.
You can also make this recipe any other just-add-water pancake mix.
Vanilla Protein Powder to add extra protein and needed for a high protein sheet pan pancake recipe and also replaces the ‘sugar’.
I recommend whey Vanilla protein powder from Isopure.
Lemon Zest – for the fresh lemon flavor
A bit of Stevia Sweetener
Egg Whites for extra protein!
Egg
Lemon Juice

See recipe card at the bottom of the page for the measurements!

Alternate Ingredients for Healthy Lemon Ricotta Pancakes

Low Fat Ricotta Cheese: Swap for regular ricotta cheese or dairy-free almond or cashew ricotta if needed.
Protein Powder: Swap whey-casein for plant-based protein powder for an alternative. Also add a bit of vanilla extract and sweetener like stevia to cover up the earthy flavor.
You might also need extra milk in this case.
Protein Pancake Mix: Any just-add water pancake mix like krusteaz or bisquik.
You can also try a base pancake recipe from dry ingredients (with the flour and baking powder and such), and then add the rest of the ingredients in this recipe.
Milk Options: Try cashew, oat, or coconut milk instead of almond milk.
Sweetener: In place of stevia sweetener, feel free to use honey, maple syrup or monkfruit sweetener.

Dairy Free Lemon Ricotta Pancake

Use plant based protein powder (with extra vanilla, sweetener and milk) and dairy free ricotta cheese here.

Gluten Free

Use gluten free pancake mix if needed, and make sure your protein powder is also gluten free.

Extra High Protein Lemon Ricotta Pancakes

I haven’t tried this myself, but you can add some unflavored protein powder (but also add some extra milk here) for a boost extra protein.

How to Make Lemon Ricotta Protein Pancakes

Step 1: Preheat & Prepare

Preheat your oven to 350°F (175°C) and grease a 6″ x 8″ baking dish.

Step 2: Blend the Ricotta Mixture

In a blender or food processor, blend: Ricotta cheese and Unsweetened almond milk.

Blend until smooth and creamy so we have a lump-free batter.

Step 3: Mix the Dry Ingredients

In a large bowl, whisk together: Protein pancake mix, Vanilla protein powder, Lemon zest and Stevia sweetener

Step 4: Combine the Wet & Dry Ingredients

Pour in the ricotta mixture into the dry mix.
Also add in egg whites, whole egg, and lemon juice into the dry ingredients.

Whisk gently until just combined. Do not overmix—this will keep the pancakes fluffy.

Step 5: Bake the Pancakes

Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Decorate with some lemon slices if you’d like.

Bake for 20 minutes (or 25-27 minutes if you aren’t doing the maply syrup addon).
If using maple syrup: remove the pan, drizzle the syrup over the top, and bake for another 5-7 minutes. The total baking time should be 25-27 minutes.

A toothpick inserted in the center should come out clean when done.

Step 6: Cool & Serve

Let the baked lemon ricotta pancakes cool completely before slicing.

Serve with some more maple syrup and fresh berries.

Tips for Low Calorie Lemon Ricotta Pancakes

These low calorie lemon ricotta pancakes are very easy to make, but here’s some pointers to get it perfect.

Use fresh lemons – Fresh lemon zest and juice give the best flavor.
Blend the ricotta and almond milk well – This keeps the sugar free lemon ricotta pancake batter smooth and avoid lumps of ricotta.
Don’t over-mix the batter!
Make sure you whisk the batter until just combined.
If you over-mix it, the protein powder will make the pancakes tough, dense and gummy.
Taste the batter and see if you need some extra sweetener. If you prefer a sweeter pancake, add a little more stevia or monk fruit sweetener.
Don’t over-bake the kodiak cakes baked pancakes or they might get tough; Remove when the tester/knife comes out just try.

Equipment

I used a slightly smaller baking dish here but this is the 8×8″ baking pan I would highly recommend if you want something more versatile!

10/10 recommend using a powerful blender for the batter. This one is not only powerful, but also quite aesthetic, haha.

Storage Instructions for Baked Lemon Ricotta Pancakes

These baked lemon ricotta pancakes are perfect for an easy, protein-packed meal prep!

Refrigerator: Store your baked lemon ricotta pancakes in an airtight container in the fridge for up to 5 days.
Freezer: Slice and store in a freezer-safe bag or container for up to 2 months. Reheat frozen lemon ricotta baked protein pancakes in the oven or microwave before serving.

FAQs

What to serve with lemon ricotta pancakes?

These Healthy Lemon Ricotta Pancakes pair well with maple syrup and fresh berries. Strawberries, blueberries and raspberries are the perfect!
I also recommend topping it with Crushed nuts (almonds, walnuts, pistachios) or granola.

What goes well with lemon ricotta pancakes?

If you’re looking for a cozy breakfast, a hot cup of coffee or tea would be perfect!
You can also top it off with maple syrup or some pancake syrup.

Are lemon ricotta pancakes healthy?

Yes! This Sugar-Free Lemon Ricotta Pancake recipe is packed with protein, low in sugar, and made with overall healthy ingredients. They’re also low in calorie!

If you were interested in this one, here’s some more recipes you might like:

Did you try this recipe? I’d LOVE to know!
Tag @hayls.kitchen on Instagram & leave a ⭐️⭐️⭐️⭐️⭐️ review below!