These pancakes sit somewhere between a classic stack and something you’d find at a good brunch spot. The ricotta keeps them soft in the middle, and the spelt adds a gentle nuttiness that plain white flour can’t match.
The batter comes together in one bowl. You don’t need a blender or any special equipment.
Spelt flour is lower in gluten than all-purpose flour, which means the batter stays delicate. Don’t overmix it, and the pancakes will stay light.
Fresh lemon zest is what ties the ricotta and spelt together. The citrus cuts through the richness and keeps the flavor clean, not heavy.
Why You’ll Love This Recipe
- Ready in 40 minutes with one bowl and basic ingredients
- Spelt flour adds nutty flavor without heaviness
- Ricotta keeps the crumb soft and moist, not rubbery
- Bright lemon zest balances the richness naturally
Ingredient Notes
- Spelt flour: Use white spelt flour for the lightest texture, or whole spelt for a denser, earthier result. Do not substitute with all-purpose flour 1:1 – spelt absorbs liquid differently, so stick to the quantities here.
- Ricotta: Whole-milk ricotta gives the best texture. If yours is very wet, drain it in a fine-mesh sieve for 10 minutes before using.
- Lemon zest: Use fresh lemons only – bottled lemon juice won’t give you the same aromatic lift. One large lemon gives roughly 1 tablespoon of zest.
- Eggs: Separating the eggs and folding in the whipped whites is optional but gives a noticeably airier pancake. If you’re short on time, whisk the whole eggs in directly.
- Milk: Whole milk keeps the batter rich. Oat milk or almond milk works as a dairy-free swap, though the pancakes will be slightly thinner.
- Baking powder: Check that yours is fresh – old baking powder is the most common reason for flat, dense pancakes. It should fizz when dropped in hot water.
Spelt Lemon Ricotta Pancakes
Description
Whole-grain spelt flour gives these pancakes a soft, slightly nutty crumb, while ricotta keeps the texture light rather than dense. Fresh lemon zest runs through every bite.
Ingredients
Dry ingredients
Wet ingredients
Instructions
Make the batter
- Whisk together the spelt flour, baking powder, salt, and sugar in a large mixing bowl until evenly combined.
- In a separate bowl or jug, whisk the ricotta, milk, eggs, lemon zest, lemon juice, vanilla, and melted butter until smooth and no large lumps of ricotta remain.
- Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Stop as soon as the flour disappears - the batter should look slightly lumpy and thick, not smooth.
- Let the batter rest for 5 minutes at room temperature while the pan heats up.
Cook the pancakes
- Heat a 10-inch nonstick skillet over medium-low heat. Add a small knob of butter and swirl to coat the base - it should melt slowly without foaming aggressively.
- Drop 3 tablespoons of batter per pancake into the pan. Cook 2 to 3 pancakes at a time without crowding. Each pancake should spread to about 9 cm (3.5 inches) in diameter.
- Cook for 2 to 3 minutes until bubbles form across the surface, the edges look set, and the underside is golden brown. Flip once and cook for a further 1 to 2 minutes until the second side is golden and the center springs back when pressed lightly.
- Transfer to a plate and keep warm in a low oven (80 C / 175 F) while you cook the remaining batter. Wipe the pan with a folded paper towel between batches and add fresh butter.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 340kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 8g40%
- Cholesterol 125mg42%
- Sodium 310mg13%
- Potassium 210mg6%
- Total Carbohydrate 38g13%
- Dietary Fiber 3g12%
- Sugars 6g
- Protein 14g29%
- Vitamin A 520 IU
- Vitamin C 5 mg
- Calcium 220 mg
- Iron 2 mg
- Vitamin D 40 IU
- Vitamin E 1 mg
- Vitamin K 3 mcg
- Thiamin 0.2 mg
- Riboflavin 0.3 mg
- Niacin 2 mg
- Vitamin B6 0.1 mg
- Folate 35 mcg
- Vitamin B12 0.6 mcg
- Phosphorus 230 mg
- Magnesium 30 mg
- Zinc 1.4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Rest batter for 5 minutes before cooking for even hydration and a more consistent texture.
- Do not crowd the pan - cook 2 to 3 pancakes at a time for even browning.
- Drain wet ricotta through a fine-mesh sieve for 10 minutes before using.
- Medium-low heat is non-negotiable - spelt browns faster than wheat flour.
- Zest the lemon before juicing if you need the juice for a glaze or topping.
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