Lemon Ricotta Pancakes with Fresh Berries Recipe
Sometimes you need pancakes that don’t taste like cardboard punishment from your last juice cleanse. Enter these Lemon Ricotta Pancakes.
They’re fluffy, zesty, and yes—completely plant-based because you’re still that girl who reads labels at the grocery store.
This recipe mixes tangy lemon, creamy ricotta (vegan, obviously), and juicy berries like it’s brunch at a five-star spa.
You don’t need a personal chef—just a bowl, a pan, and a moment of self-love in the kitchen.
Warning: You’ll look like you have your life together while flipping these, but we both know it’s an illusion.
Lemon Ricotta Pancakes with Fresh Berries Recipe
These Lemon Ricotta Pancakes with Fresh Berries are soft, citrusy, and melt-in-your-mouth. They’re basically your weekend mood in edible form.
Ingredients
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 3 tbsp organic sugar
- 1 cup plant-based milk almond or oat recommended
- 1/2 cup vegan ricotta cheese
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 tbsp vegetable oil for cooking
- 1 cup fresh mixed berries strawberries, blueberries, raspberries—go wild
- Maple syrup for serving or pour it like it’s a love language
Instructions
- In a large bowl, whisk flour, baking powder, salt, and sugar. Pretend you’re on the Food Network while doing it.
- In a separate bowl, mix plant milk, vegan ricotta, lemon zest, lemon juice, and vanilla extract. Stir until combined.
- Pour the wet mixture into the dry ingredients. Stir until just combined—lumps are fine, perfection is not required.
- Heat a non-stick skillet over medium heat. Brush with oil because pancakes love a little spa treatment too.
- Scoop 1/4 cup of batter onto the skillet per pancake. Cook for 2–3 minutes until bubbles appear.
- Flip carefully and cook another 2 minutes. If you mess up the flip, call it “rustic”—nobody will question you.
- Serve hot with fresh berries and maple syrup. Instagram it before eating because obviously, brunch is content now.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
💪 Vitamins & Minerals (Per Serving)
- Vitamin C: 25%
- Calcium: 10%
- Iron: 8%
- Folate: 12%
- Vitamin A: 6%
💡 Additional Notes & Tips
- Want extra protein? Use almond flour or add a vegan protein scoop (you overachiever).
- Don’t overmix the batter—this isn’t therapy, it’s pancakes.
- If you love drama, add a pinch of cinnamon or nutmeg.
- These freeze well, but honestly, they won’t make it to the freezer.
- Pair with coffee, brunch gossip, and at least one person to say, “Omg, you made these?”
