Lemon Ricotta Flaxseed Pancakes

Apr 23, 2017

Sundays are meant for pancakes. And crossword puzzles and Netflix. But more importantly, pancakes.

These lemon ricotta flaxseed pancakes are delicious and a nice change to the bisquik-style pancakes. They are creamy with a subtle lemon flavor. I made a double batch so I could have extra batter for the next day. They’re so good. And with the healthy addition of flaxseed for fiber and omega 3s, it’s definitely (slightly) more healthy than a regular ol’ pancake. Try it this weekend!

1¼ cup whole milk ricotta
2 eggs
½ cup milk

¼ cup plus 1 Tbs fresh lemon juice
Zest of 1 lemon (approx. 1 tsp)

1¼ cup all-purpose flour
¼ cup ground flaxseed
3 Tbs sugar
3 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp lemon extract (or vanilla if you prefer)
Canola oil spray

2 medium bowls
Measuring cups/spoons
Ladle or ice cream scoop or pitcher
Microplane or zester
Nonstick pan
Spatula (wide one)



In first bowl add your ricotta, eggs, lemon extract, milk, lemon juice, and lemon zest. Whisk well.



In second bowl, add your dry ingredients: flour, sugar, flaxseed, baking powder, baking soda, and salt. Mix well. Pour into the wet ingredient bowl. Combine both until just incorporated. Don’t over mix.





Warm the nonstick pan to medium heat. If you’re using a pitcher to pour batter, move batter into that. Otherwise, get your ladle or ice cream scoop ready. Spray pan with canola oil. Pour about ⅓ cup of batter into the center of the pan. Allow it to spread naturely. Once it bubbles throughout the whole pancake—not just the edges—it’s time to flip. Gently flip over using your wide spatula. Each side should take a couple minutes to cook.

Remove to a warmed oven to serve them all at once or begin eating right away—which is what I did (I almost didn’t get a photo!) The best part is you can make this batter the night before and have it ready to go the next morning. Makes weekend mornings a real treat!

Enjoy!! Xo







Jamieson is a lover of all things edible. This led her to culinary school after graduating college. She’s done pretty much every job in a kitchen and owned a seasonal restaurant, Mamasa, in Costa Rica. When she is home in the U.S., Jamieson works as a personal chef and nanny, hence The Nanny Recipes. She is currently writing a cookbook that features her simple, easy, and delicious recipes to help parents feed the entire family.

She has recently opened a new business Maikana Foods.

Visit Jamieson Van Loan’s website

Try Jamie’s other recipes:
Corn and Kale Quiche
Lemon Brownies
Butternut Squash Spinach Lasagna
Lemon Poppyseed Yogurt Bread
Meat Pies!
Tomato and Herb Baked Eggs
The Best Key Lime Pie Ever
Jalapeño Pineapple Sangria
Roasted Chickpea & Hearts of Palm Salad
Rosemary Maple Pork Chops
Hello Dolly!
Balsamic Strawberry Shortcake
Broccoli Slaw
Peach Strawberry Crumble Bars
Oatmeal Pancakes with Bananas Foster Compote
Avocado Toast with Asparagus Slaw & Spicy Lemon Dressing
Grilled Meat Makeover
Mexican Street SaladPumpkin Pie Oatmeal
Persimmon & Pomegranate Bread
Chunky Clam Chowder
Chorizo, Mushroom & Potato Tacos
Chocolate Peanut Butter Banana Cream Pie
Lemon Rosemary Pound Cake
Fennel & Coconut Mussels
Chickpea Mango Curry Salad
Simple Sunday: Cinnamon Raisin Baked French Toast
Quick Side: Sautéed Kale & Sweet Potato
Blackberry Mint Mojitos
Best Coconut Cake Ever!
Baja Fish Tacos with Southwestern Chipotle Slaw
Apple, Pomegranate & Kale Quinoa Salad
Chocolate Bourbon Pecan Pie



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