Photo of Lemon & ricotta pancakes by WW

Lemon & ricotta pancakes

Points® value
Total Time
35 min
15 min
20 min
Creamy ricotta and fluffy whipped egg whites keep these light and airy in texture. They’re great for a family breakfast as everyone can help themselves to their favourite toppings.


Plain White Flour

210 g

Bicarbonate of Soda

1 teaspoon(s), level


½ teaspoon(s)


230 ml

Ricotta Cheese

100 g

Egg, whole, raw

2 medium, raw, large

Caster Sugar

2 tablespoon(s)


1 zest(s) of 1

Vegetable Oil

2 teaspoon(s)

Icing Sugar

½ teaspoon(s), level


  1. Put a large baking sheet in the oven and heat to 140°C, fan 120°C, gas mark 1.
  2. In a small bowl, combine the flour, bicarbonate of soda and salt. In a separate bowl, mix together the buttermilk, ricotta, egg yolks, caster sugar and grated lemon zest until combined.
  3. Put the egg whites in a clean medium bowl and whisk, using a hand-held electric whisk, until soft peaks form.
  4. Gently fold the flour mixture into the buttermilk mixture, until just combined, then fold in the egg whites in two batches.
  5. Brush a large nonstick frying pan with a little of the oil and set over a medium heat. Pour 4 ladlefuls of batter into the pan – use about 60ml batter per pancake – and cook for 3 minutes until bubbles appear on the surface. Turn the pancakes and cook for another 2-3 minutes, then remove from the pan and transfer to the baking sheet in the oven to keep warm. Repeat with the remaining oil and batter until you have 12 pancakes.
  6. Dust with the icing sugar, then serve 2 pancakes per serving.


Serve 2 pancakes each, topped with berries, banana and 1 tablespoon 0% fat natural Greek yogurt.