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Healthy Lemon Ricotta Pancakes

This incredible Weight Watchers recipe for Fluffy Lemon Ricotta Pancakes is perfect for a spring brunch for mom and the rest of the family.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 6 people
Calories 310kcal
Author Abbey Sharp

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp table salt
  • 1 cup low-fat buttermilk
  • 2 large eggs yolks and whites separated
  • 2 tbsp sugar
  • 2 tbsp lemon zest or more to taste
  • 1/2 cup part-skim ricotta cheese
  • 3 sprays non-stick cooking spray

Instructions

  • In a small bowl, whisk together flour, baking soda and salt.
  • In a large bowl, beat together buttermilk, egg yolks, sugar, lemon zest and ricotta cheese by hand.
  • In a clean bowl, using an electric mixer, beat egg whites until soft peaks form.
  • Add dry ingredients to buttermilk mixture until just combined; gently fold in egg whites until they are just incorporated.
  • Coat a large nonstick griddle or pan with cooking spray; heat over medium heat. Spoon batter into pan in batches using 60ml (1/4-cup) batter for each pancake; cook until lightly browned, about 2 to 3 minutes per side. Remove pancakes to a tray in a warm oven and repeat with remaining ingredients (being careful not to spray cooking spray into open flame). Yields 2 pancakes per serving.

Nutrition

Calories: 310kcal