Whip up these protein-packed pancakes with ricotta and eggs for a healthy breakfast that fuels your morning with over 18g of protein per serving! easy, wholesome, and family-friendly.
You all know I never skip breakfast, and that I’m always looking for ways to fill my family and I with healthy, wholesome ingredients. These Protein Packed Pancakes are a smarter choice than your traditional flap jacks because they get an added boost of protein from eggs and creamy ricotta cheese. While I frequently reach for Chocolate Banana Overnight Oats or a Strawberry Protein Smoothie, sometimes you just want classic comfort food!
Ingredients
- Eggs: Full of protein and nutrients, they also help make the pancakes fluffy.
- Ricotta cheese: Another excellent source of protein, they add moisture to the pancakes.
- Flour: Helps to bind it all together.
- Vanilla: A natural flavor enhancer.
- Baking powder: Helps you get nice, fluffy pancakes.
Easy Substitutions
- Instead of ricotta cheese, you could use cottage cheese or plain Greek yogurt while maintaining the high protein.
- If you don’t want to use maple syrup (or don’t have any), topping pancakes with honey or agave.
- You can make these gluten-free by using almond flour or any other GF flour instead of the all-purpose flour.
How to Make Protein Packed Pancakes
Step 1. Start your protein pancakes by whisking your eggs and ricotta cheese in a large bowl.
Step 2. Then add in the flour, baking powder, vanilla, butter or oil, and salt until fully combined into a batter.
Step 3. Using a lade or scoop, pour the batter onto a hot, greased griddle. Cook until top of the pancakes are glossy and bubbling, then flip.
Step 4. Cook another few minutes until the other side is golden brown, then remove from skillet. Repeat until all of the batter is gone.
Serve with butter, maple syrup, fresh fruit (or your favorite topping), and enjoy your Protein Packed Pancakes!
More Protein Packed Recipes
- High Protein Homemade Granola
- Chocolate Peanut Butter Energy Balls
- Apple Cinnamon Protein Pancakes
- Peach Protein Smoothie
- Protein Packed Baked Hummus
Eat It, Like It, Share It!
Did you try these pancakes and love them? The next time you make them, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
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Ingredients
Video
Instructions
- Beat eggs, cheese, flour, oil, baking powder, salt and vanilla in large bowl until blended.6 large eggs, 1 cup ricotta cheese, 1/2 cup all-purpose flour, 3/4 teaspoons baking powder, 1/2 teaspoon salt, 1/2 teaspoon vanilla, 2 tablespoons melted butter
- Heat lightly greased large nonstick skillet or griddle over medium heat until hot. Spoon 1/4 cup portion of batter (1 tablespoon for silver dollar size) into skillet; Cook until golden brown, turning once.
Nutrition
Frequently Asked Questions
Yes! Let the pancakes cool completely, then freeze in a single layer before transferring to a freezer-safe bag. They’ll keep for up to 3 months in the freezer, or 6 months in a deep freeze.
Absolutely. These pancakes can be made in advance and stored in the refrigerator for up to 4 days or frozen for longer storage.
These protein-packed pancakes are made with wholesome ingredients like eggs and ricotta, which add protein and help keep you full longer compared to traditional pancakes, and are definitely a part of a healthy diet.
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