Delicious Sunday Morning Ricotta Pancakes

I remember when I was little, my mom would fix pancakes for me every Sunday. It was our thing and I looked forward to having them every week. Now, in my adult life, I’ve revamped that tradition with my husband.

Each Sunday, I find a new recipe for pancakes to try. I’ve tried Almond Flour, Coconut Flour, Birthday Cake, Cinnamon Roll….. you name it and we’ve tried it. Sometimes I’m left a little disappointed that I didn’t go with my Old Faithful recipe (with chocolate chips, of course).

This past Sunday, we decided to try a recipe for Lemon Ricotta Pancakes that one of my friends sent me (with a few alterations) and they were AMAZING! Not only were they delicious but the recipe was unbelievably easy to follow, it took no time at all to throw together.

The result was a pancake that was rich but light at the same time, fluffy but filling, sweet but nutritious… okay, maybe not nutritious. I just had to share the recipe with you. I hope you enjoy these as much as we did! It’s definitely going to be difficult to not make these again next Sunday.

Servings: 2

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


1 Cup Low Fat Ricotta Cheese

1/2 Cup Plain Greek Yogurt

1/2 Cup Sweetened Almond Milk

2 tsp. Vanilla

1 Cup Flour

2 tbsp. Sugar

1 tsp. Baking Powder

1/4 tsp. Salt

1 tbsp. Powdered Sugar

Blueberry Syrup:

1/2 Cup Maple Syrup

1 Cup Blueberries


  1. Combine your 1/2 cup of plain greek yogurt and 1/2 cup of almond milk. Whisk to combine; there should be any lumps in the mix. Set the combination to the side.
  2. Combine your ricotta cheese, eggs and vanilla.
  3. Slowly stir in the plain greek yogurt/almond milk mixture.
  4. Fold in the flour, sugar, baking powder and salt into your wet ingredients. Be sure it is combined but do not over mix. I think it took about 25 turns of the spatula.
  5. At this point, I began to make the blueberry syrup.
  6. Combine the 1/2 cup of syrup and 1 cup of blueberries and turn the stove on to medium/low heat
  7. Keep an eye on this mixture as you make your pancakes; I stirred it about every minute for 5-6 minutes and then turned the stove down to low.
  8. Heat up your skillet to medium-low heat; add in 1 tbsp. of butter and let it melt.
  9. Scoop a 1/2 cup of the pancake mixture and place in the pan.
  10. I used a spoon to spread out the mixture to the side of the pancake that I wanted. I like big pancakes (and I cannot lie) so you can just judge how long to cook them based on the size of the pancake.
  11. Check that syrup!
  12. You will want to cook the pancakes until they are golden brown on each side.
  13. Remove and top with blueberry syrup and any other fruit you would like.
  14. Sprinkle the confectioners sugar on top.
  15. Serve and Enjoy!!

*Please note that I adapted this recipe from ModernHoney’s recipe for Sweet Cream Ricotta Pancakes. I would love to take full responsibility for these recipe but she is the original creator*

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