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Keto Ricotta Pancakes

These tasty and fluffy keto ricotta pancakes are made with coconut flour and pleasantly flavored with vanilla and lemon zest.
Course Breakfast
Cuisine American
Keyword gluten free, pancakes, ricotta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 servings
Calories 357kcal
Author Vered DeLeeuw


  • 4 large eggs
  • 1 cup whole milk ricotta cheese
  • 1/4 cup whole milk
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon zest
  • 2 tablespoons granulated sweetener (or the equivalent in stevia)
  • 6 tablespoons coconut flour (42 grams)
  • ½ teaspoon baking soda
  • 2 tablespoons unsalted butter, divided, for the griddle


  • Place all the ingredients except for the butter in your food processor bowl. Process until smooth, about 1 minute, stopping once to scrape the sides with a spatula.
  • You can also mix the ingredients by hand if you prefer. Whisk them all in one bowl, adding them in the order listed.
  • Heat a nonstick double burner griddle over medium heat (not higher), about 4 minutes. Grease with half the butter.
  • Pour the batter into the griddle, measuring 2 tablespoons per pancake (I use a 2-tablespoon ice cream scoop that I got on Amazon).
  • Cook the pancakes until golden-brown and puffed, 3-4 minutes per side. Grease the griddle again and repeat with the second batch. Serve immediately. 


Nutrition info does not include toppings.


Serving: 5pancakes | Calories: 357kcal | Carbohydrates: 12g | Protein: 20g | Fat: 23g | Sodium: 412mg | Fiber: 5g | Sugar: 14g