Soft & fluffy Keto Lemon Ricotta Pancakes are a delightful weekend breakfast! Absolutely bursting with flavor from lemon zest, and of course freezer-friendly!

Keto Lemon Ricotta Pancakes

If you've been around here for a while, you'll know that pancakes are something near & dear to my heart.

I just love fluffy pancakes cooked in butter with crispy edges: like diner pancakes, ya know?

But getting low carb & keto recipes to taste close to regular pancakes has been a challenge.

Over the last 4 years I've pulled out several pancakes recipes, including my diner pancakces, and cream cheese pancakes, and so today I want to add a new simple recipe: Keto Lemon Ricotta pancakes.

I just think this pancake recipe is perfect for the spring that we hope is coming, and this easy recipe is no more difficult than making wheat flour pancakes

Plus, citrus is in season, so you can hopefully shop local for your lemons!

This recipe is part of my March Keto Recipe feature – be sure to check out the rest of this month's seasonal recipes!

Scroll to the recipe card for the full, printable recipe.

More Low Carb Pancake Recipes

Keto Diner Pancakes
Maple Pecan Pancakes
Keto Cream Cheese Pancakes

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Ingredients for Keto Lemon Ricotta Pancakes

Lupin Flour
Coconut Flour
Ricotta Cheese
Celtic Sea Salt
Baking Powder
Large Eggs
Lemon Extract
Vanilla Extract
Lemon Zest
Lakanto Sweetener
Butter or Coconut Oil
Unsweetened Almond Milk

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How To Make Keto Lemon Ricotta Pancakes

Preheat a large skillet or griddle with medium-high heat and melt butter on the hot surface.

In a medium bowl, whisk together eggs and sweetener. Add in lemon extract, lemon zest, ricotta, vanilla extract, and oil. In a separate large mixing bowl, combine the dry ingredients.

Then, mix wet ingredients and dry ingredients together.

If the pancake batter is too thick for your liking, whisk in a bit of water or unsweetened almond milk to thin out the batter.

In a skillet over medium high heat, melt the butter or coconut oil, then pour medium-sized pancakes with the batter.

Let cook until bubbles form and pop on the surface of the pancakes and the edges are starting to get crispy. When you flip them, they will be golden brown.

Flip and let cook until cooked through and enjoy!

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What To Serve with Keto Lemon Ricotta Pancakes

The absolute BEST thing to serve with these pancakes is my Keto Lemon Curd. It's the perfect topping. But if that doesn't interest you, you could also serve it with Keto Whipped Topping, Sugar Free Syrup, or or berries!

Keto Lemon Ricotta Pancakes FAQ

What To Serve with Keto Lemon Ricotta Pancakes:

The absolute BEST thing to serve with these pancakes is my Keto Lemon Curd. It's the perfect topping. But if that doesn't interest you, you could also serve it with Keto Whipped Topping, Sugar Free Syrup, or or berries!

How To Store:

In the unlikely event that you have any leftovers, they should be stored in an airtight container in the refrigerator for up to 5 days.

Can I Freeze Them?

I do not recommend freezing these pancakes.

How Do I Reheat Lemon Ricotta Pancakes?

I recommend “refreshing” the pancakes in a frying pan with coconut oil or butter briefly. “Refrying” them for just a minute or two on each sides over medium heat will get them as close to the texture they were when fresh.

How Many Carbs per Serving?

Each Keto Lemon Ricotta Pancake has just 3 g net carbs. (5g total carbs – 2 g fiber = 3g net carbs)

If you add toppings, you will need to add in the net carbs from the individual topping's nutritional information.

xoxo,
Gretchen

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