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These lemon ricotta pancakes and moist, thin and fluffy. Very easy to make and perfectly paired with fresh raspberries and pure maple syrup. There is no lemon curd in them, called them “lemon curd”, because of the cottage cheese used in the recipe.

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Lemon Curd Whole Wheat Pancakes

Anyone here for a simple, but loaded with wholesome ingredients breakfast?

I usually make crepes and pancakes on the weekends and have something quick – like biscuits or yogurt on a weekday. I’ve made these lemon curd pancakes many times, using white or whole wheat flour. Just to give them a healthy twist!

To be honest – I prefer the whole wheat version, it just has more flavor. Pancakes made with whole wheat flour usually are not as thick. You won’t taste whole wheat, I can promise you, because I used lemon zest in the recipe, which helps to balance the flavors.

Made these with buttermilk, because it makes pancakes (even whole wheat) extra fluffy. If you don’t have buttermilk in your fridge, check the recipe notes on how to make it yourself.

I also added some cottage cheese (I always have some in the fridge) to boost the protein content.

These lemon pancakes are very delicious and packed with some fresh, wonderful flavors.

I like making pancakes/crepes in my blender and it only takes me like 2 minutes to whip up the batter.

Perfect to enjoy by yourself, with your family or serve to a crowd.

Served mine with fresh raspberries – lemon and raspberries = great combination! And of course a lot of maple syrup. But you just serve them with your favorite stuff – fresh fruit, jam, top with nuts or even pour some melted butter on top.

Do you like pancakes for breakfast?

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Whole Wheat Pancakes

Looking for gluten free pancake ideas? Check these blender pancakes from The Helpful GF. Made with ripe bananas, oats, and a hint of cinnamon, these are fluffy and incredibly easy to whip up.

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5 from 1 vote

Lemon Ricotta Pancakes

By Lyubomira from CookingLSL
The best lemon curd whole wheat homemade pancakes, served with fresh raspberries and maple syrup.
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 8
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Ingredients 

Pancakes:

  • zest from 1/2 lemon
  • 1 1/2 cups buttermilk, 1 and 1/2 cups milk + 2 tsp lemon juice
  • 2 eggs
  • 2/3 cup ricotta or cottage cheese, if used cottage cheese, it has to be rinsed and drained
  • 2 tbsp brown sugar or granulated white sugar, (you could also add 1 tbsp more, if you like your pancakes sweet)
  • 1 1/2 cups whole wheat flour or 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla extract

For Garnishing:

  • berries to serve
  • Maple syrup

Instructions 

  • Place all ingredients in the order listed above in a blender and secure with the lid. Blend until smooth (1 minute).
  • Use 1/4 cup of batter per pancake. Pour over a heated (medium high) greased griddle pan. Cook for 1 minute, until bubbles break the surface of the pancake. Then flip and cook for 30 seconds.
  • Repeat the process with remaining batter. (make sure you grease the pan before each pancake).
  • Top with fresh raspberries and maple syrup.
  • Serve immediately!

Notes

Recipe makes 8-10 medium pancakes.
If you don’t have buttermilk, combine 1 1/2 cups of dairy milk with 1 1/2 tbsp lemon juice. Stir and set a side for 5 minutes, until milk starts to curdle.

Nutrition

Calories: 136kcal, Carbohydrates: 22g, Protein: 6g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 25mg, Sodium: 403mg, Potassium: 182mg, Fiber: 2g, Sugar: 5g, Vitamin A: 105IU, Vitamin C: 7.2mg, Calcium: 74mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!

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Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

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32 Comments

  1. I love lemon curd! These pancakes have me longing for spring even more that I have been. The look delightful and your photos are gorgeous!

    Reply

  2. I love lemon anything, and I can’t believe I’ve never used lemon in pancakes. This is a brilliant recipe Mira! I can’t wait ot veganize it. 🙂

    Reply

  3. Lemon Curd Whole Wheat Pancakes…it just rolls off the tongue so beautifully! These sound divine, Mira!! Pinned!

    Reply

  6. These pancakes are gorgeous! Love the lemon curd – one of my favourites! Definitely craving a batch of these now with all that delicious syrup!

    Reply

  8. so lovely! I love lemon everything and these are gorgeous Mira..I actually prefer whole wheat pancakes most of time! Pinning.

    Reply

  9. I never thought about making pancakes with cottage cheese, but it sounds fabulous! I’m with you on whole wheat in pancakes.. I’ve also been experimenting with buckwheat flour which has a nice nutty taste. And look at your GIF, Mira! That syrup dripping down makes my mouth water! Looking forward to whippin these up in the blender! Thank you Mira.

    Reply

    1. Glad you like the gif Traci! I rarely make these, but love them 🙂 Need to try buckwheat flour, because I’ve heard good things about it!

      Reply

  10. These pancakes look gorgeous! I love lemon anything and these are perfect for adding some sunshine to this cold winter day. They look perfect with the pretty raspberries too 🙂

    Reply