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These are my family’s most favourite pancakes. They are light and fluffy and taste like soft, lemony clouds.

Zoy and I love making them on the weekend and especially if we have friends or family over for brunch.

Everyone loves them!


The key to keeping these pancakes light and fluffy is to not over-mix your batter and to very gently fold in the egg whites.

The quality of the ricotta is very important too. Look for the freshest ricotta that is drained well. Spelt Flour also helps in keeping these pancakes light. You’ll notice there isn’t any sugar in the batter, just a spoon of honey as the maple syrup drizzled on top adds the perfect amount of sweetness. It’s all about letting the lemon and ricotta shine!


Ingredients (Makes roughly 8-10 pancakes)

  • 2 Eggs, separated

  • 1/2 cup Almond Milk

  • Zest 1 Lemon (unwaxed)

  • Squeeze of Lemon juice

  • Pinch of Cinnamon

  • 1 teaspoon Honey

  • 1/4 teaspoon Vanilla Extract

  • 1/2 teaspoon Baking Powder

  • 1/2 cup Spelt Flour

  • 1/2 cup Fresh Ricotta



  • Blackberries

  • Maple Syrup

  • Lemon Zest


  • In a large bowl, combine the egg yolks, almond milk, lemon zest, lemon juice, cinnamon, honey, vanilla, baking powder and spelt flour.

  • Add the ricotta and gently mix through (it’s ok to still have small chunks of ricotta, so don’t over mix)

  • In a separate bowl, whisk the egg whites until stiff and soft peaks form, then very gently fold them through the batter, just enough to mix through.

  • Let the batter sit while you heat a large frying pan over medium heat with a bit of butter or olive oil.

  • Scoop the batter into the pan, about 3 pancakes at a time and cook for roughly 1-2 minutes or until they start to bubble on the surface, then carefully flip and cook on the other side for a further minute. They should be lightly golden and just cooked through.

  • Repeat with the rest of the batter, adding more butter/oil to the pan if needed. (To keep pancakes warm between batches, place them in a gently warmed oven on an oven safe plate or baking tray)

  • Stack 3-4 pancakes and top with blackberries, maple syrup and lemon zest and serve immediately.

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