Light, airy, and packed with protein, these Lemon Ricotta Pancakes are the perfect balance of fluffiness and flavor. The ricotta cheese makes them incredibly soft and creamy, while the lemon zest adds a fresh, citrusy brightness. And let’s not forget the homemade blueberry compote—a naturally sweet and tangy topping that takes these pancakes to the next level!

If you’re looking for a high-protein, low-carb, or keto-friendly breakfast, you’re in for a treat. These pancakes keep you full, satisfied, and energized throughout the day—no sugar crash included! 💪🔥

🍽️ Recipe Overview

  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes

🛒 Ingredients

For the Pancakes:

✅ 1 cup ricotta cheese (high-protein)
✅ 2 large eggs
✅ 1/2 cup almond flour (or whole wheat flour for extra protein)
✅ 1/2 cup whey protein powder (vanilla or unflavored)
✅ 1/2 cup milk (or almond milk for a dairy-free option)
✅ 2 tbsp lemon juice (freshly squeezed)
✅ 1 tbsp lemon zest
✅ 1 tbsp honey or maple syrup (optional for sweetness)
✅ 1 tsp baking powder
✅ 1/2 tsp vanilla extract
✅ A pinch of salt

For the Blueberry Compote:

🫐 1 cup fresh or frozen blueberries
🍋 1 tbsp lemon juice
🍯 1 tbsp honey or maple syrup
💧 1/4 cup water

👨‍🍳 Step-by-Step Instructions

1️⃣ Prepare the Blueberry Compote:

  1. In a small saucepan over medium heat, combine blueberries, lemon juice, honey (or maple syrup), and water.
  2. Stir and let it simmer for 5-7 minutes, mashing some of the berries to release their juices.
  3. Once the compote has thickened slightly, remove from heat and set aside.

2️⃣ Make the Pancake Batter:

  1. In a large mixing bowl, whisk together ricotta cheese, eggs, milk, honey, lemon juice, and vanilla extract until smooth.
  2. In a separate bowl, mix together almond flour, protein powder, baking powder, salt, and lemon zest.
  3. Gradually add the dry ingredients into the wet ingredients, stirring until just combined. (Don’t overmix – lumps are okay!)

3️⃣ Cook the Pancakes:

  1. Heat a non-stick pan or griddle over medium heat and lightly grease with butter or oil.
  2. Pour about 1/4 cup of batter onto the pan for each pancake.
  3. Cook for 2-3 minutes per side, flipping when bubbles form on the surface.
  4. Repeat until all pancakes are cooked.

4️⃣ Serve & Enjoy:

  1. Stack the pancakes on a plate and drizzle with the warm blueberry compote.
  2. Optional: Add a pat of butter, extra lemon zest, or a drizzle of maple syrup.
  3. Serve hot and enjoy this high-protein, delicious breakfast! 😍🔥

💪 Nutrition Per Serving (Approximate)

  • Calories: 320
  • Protein: 20g
  • Carbs: 30g
  • Fats: 10g

💡 Keto Tip: If you want to make these pancakes keto-friendly, swap out the honey/maple syrup for a keto-friendly sweetener like monk fruit or erythritol. You can also use full-fat coconut milk instead of regular milk for extra healthy fats! 🥥🔥

🔥 Why You’ll Love These Pancakes

✅ High-Protein: Each serving packs 20g of protein to keep you full for hours!
✅ Fluffy & Light: Thanks to the ricotta, these pancakes melt in your mouth with a soft, airy texture.
✅ Naturally Sweetened: No refined sugar—just honey, maple syrup, or natural sweeteners!
✅ Meal Prep Friendly: Make a big batch and store extras for later!

❄️ Storage & Meal Prep Tips

  • Fridge: Store leftover pancakes in an airtight container for up to 3 days.
  • Freezer: Place pancakes in a single layer on a baking sheet and freeze. Once frozen, transfer them to a zip-top bag and store for up to 2 months.
  • Reheating: Microwave for 30 seconds or reheat on a pan over low heat for the best texture.

💡 Pro Tip: Freeze the blueberry compote separately in a small container and reheat when needed!

🙋 Recipe FAQs

Q: Can I make these pancakes completely keto-friendly?
A: Yes! Use almond flour only (skip whole wheat), a keto-friendly sweetener, and coconut milk instead of regular milk.

Q: What can I substitute for ricotta cheese?
A: Try cottage cheese (blended until smooth) or Greek yogurt for a similar creamy texture!

Q: Can I make the batter ahead of time?
A: It’s best to cook the pancakes fresh, but you can store the batter in the fridge for up to 24 hours before cooking.

✨ More High-Protein Breakfasts You’ll Love!

🥑 Keto Avocado & Egg Breakfast Bowl
🍳 Fluffy Protein-Packed Scrambled Eggs
🍫 Chocolate Protein Smoothie – Low Carb & Creamy
🥓 Crispy Keto Bacon & Cheese Omelet

🔥 Let’s Get Cooking!

Who’s ready to whip up these Fluffy Lemon Ricotta Pancakes with Blueberry Compote? 🥞🍋🫐 Whether you’re looking for a high-protein breakfast or a keto-friendly treat, this recipe has got you covered!

Try it out and let me know in the comments—what’s your favorite pancake topping? 👇🔥

📌 Save this recipe for later & share it with your fitness buddies! 🚀🔥