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0 from 84 votes

Fluffy Keto Ricotta Pancakes

These fluffy keto ricotta pancakes are made with coconut flour and are pleasantly flavored with vanilla and lemon zest.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 3 servings
Calories: 357 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 4 large eggs
  • 1 cup whole milk ricotta cheese
  • ¼ cup whole milk
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon zest from a large lemon
  • 1 teaspoon stevia glycerite equals ⅓ cup of sugar
  • 6 tablespoons coconut flour 42 grams
  • ½ teaspoon baking soda
  • 2 tablespoons unsalted butter divided, for the griddle

Instructions

    Cup of Yum
  1. In a medium mixing bowl, combine the eggs, ricotta, milk, vanilla, lemon zest, stevia, coconut flour, and baking soda.
  2. Heat a nonstick double burner griddle over medium heat (not higher) for about 4 minutes. Grease the griddle with half the butter.
  3. Pour the batter into the griddle, measuring 2 tablespoons per pancake (I use a 2-tablespoon scoop).
  4. Cook the pancakes until golden brown and puffed, 3-4 minutes per side.
  5. Grease the griddle again and repeat with the second batch. Serve immediately. 

Notes

  • Occasionally, baking soda can cause a reaction in baked goods that results in an ammonia smell. If you're concerned about it happening, use 2 teaspoons of fresh baking powder (gluten-free if needed) instead of baking soda.
  • The nutrition info does not include toppings.
  • Make the pancakes small - 2 tablespoons each - so they'll be easier to flip. If you make them bigger, you might run into trouble when it's time to flip them.
  • I don't recommend using low-fat ricotta cheese in this recipe. 
  • You can replace the stevia with a granulated sweetener to equal ⅓ cup of sugar, adding 1-2 tablespoons of water or milk to the mixture if needed.
  • You can keep the leftovers in an airtight container in the fridge for up to 4 days. Separate them with wax paper squares so they don't stick. Reheat them in the microwave at 50% power.
  • You can also freeze these pancakes in freezer bags. Again, make sure you separate them with wax paper. They can be thawed in the microwave using the "defrost" setting.

Nutrition Information

Serving 6pancakes Calories 357kcal (18%) Carbohydrates 12g (4%) Protein 20g (40%) Fat 23g (35%) Sodium 412mg (17%) Fiber 5g (20%) Sugar 14g (28%)

Nutrition Facts

Serving: 3servings

Amount Per Serving

Calories 357

% Daily Value*

Serving 6pancakes
Calories 357kcal 18%
Carbohydrates 12g 4%
Protein 20g 40%
Fat 23g 35%
Sodium 412mg 17%
Fiber 5g 20%
Sugar 14g 28%

* Percent Daily Values are based on a 2,000 calorie diet.