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Lemon Ricotta Pancakes with Lemon Sauce

Lemon Ricotta Pancakes with Lemon Sauce

Lemon Ricotta Pancakes (2)

Calories 201 (11% from fat)
Fat 2.5 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 78 mg.
Sodium 406 mg.
Carb. 33 gram
Fiber 2.3 gram
Sugar 3 gram
Sugar Alcohol 0 gram
Protein 10 gram

Lemon Sauce (2 Tbsp.)

Calories 39 (41% from fat)
Fat 1.8 gram
Saturated Fat 0.6 gram
Trans Fat 0 gram
Cholesterol 84 mg.
Sodium 3 mg.
Carb. 3.4 gram
Fiber 0 gram
Sugar 0 gram
Sugar Alcohol 0 gram
Protein 1 gram



1 cup all-purpose flour

1/2 cup whole wheat flour

1 tsp. baking powder

1/2 tsp. salt

1 cup 1% buttermilk

2 large eggs, yolks and whites separated

3 Tbsp. Splenda

2 Tbsp. lemon zest, or more to taste

1/2 cup fat free ricotta cheese

2 Tbsp. water (Optional)

buttery cooking spray

Lemon Sauce

3/4 cup Splenda

2 Tbsp. cornstarch

3 tsp. lemon juice

2 egg yolks (rinse away all whites)

3/4 cup water

1 tsp. lemon extract

Lemon pancakes are good. Lemon pancakes with lemon sauce are over the top.

The best way to make this recipe is to have all the ingredients for the sauce ready and standing by. Then once you start cooking the pancakes, put the sauce on so it's finished when the last pancake is cooked.


1. Whisk together the two flours, baking powder and salt in a small bowl.

2. In a large bowl stir the buttermilk, egg yolks, Splenda, lemon zest and ricotta together.

3. In a separate glass or metal mixing bowl, use an electric mixer and beat together the eggs until they start to form soft peaks.

4. Add the dry ingredients to the buttermilk mixture and stir until just combined. (If the batter is too thick, you can add the water here.) Then fold in the egg whites until they are just incorporated.

5. Heat a large non-stick frying pan over medium heat. Once ready, lightly coat with buttery cooking spray. Scoop the batter up into a heaping full 1/4 cup serving per pancake. Cook until lightly browned, about 2-3 minutes per side.

Lemon Sauce

1. Mix together the Splenda and cornstarch in a non-stick saucepan. Stir in the lemon juice. Then add the remaining sauce ingredients and whisk together.

2. Cook over medium heat, stirring often, until it suddenly becomes more translucent and thickens. Then it's ready.

3. Divide between the pancakes, about a tablespoon of sauce per pancake.

Yield: 5 Servings (2 Pancakes and 2 Tablespoons of Lemon Sauce per serving.)

Lemon Ricotta Pancakes with Lemon Sauce 

This is a Freezer Friendly Recipe!

You can freeze individual pancakes with sauce over the top for easy re-heating later.

Microwave for approximately 1.5 - 2.5 minutes. Keep the container open to allow steam to escape.

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