Spelt Lemon Ricotta Pancakes

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

Spelt ricotta pancake batter cooking in a nonstick skillet with bubbles forming across the surface

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.

Plated spelt lemon ricotta pancakes at a morning breakfast table with honey and fresh lemon on the side

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Cooking Method: Stovetop

Cuisine: American

Courses: Breakfast

Difficulty: Easy

Servings: 4

Estimated Cost: 1.80

Calories: 340

Best Season: all_year_round

Dietary: Contains dairy and eggs, Contains gluten (spelt), Nut-free, Vegetarian

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

200 g white spelt flour (spooned and leveled, not packed)
2 tsp baking powder
1/4 tsp fine sea salt
1 tbsp caster sugar

Wet ingredients

250 g whole-milk ricotta (drained if very wet)
120 ml whole milk
2 large eggs (room temperature)
1 tbsp lemon zest (from 1 large lemon)
1 tbsp lemon juice (freshly squeezed)
1 tsp vanilla extract
2 tbsp unsalted butter (melted and cooled slightly, plus extra for the pan)

Instructions

Make the batter

1
Whisk together the spelt flour, baking powder, salt, and sugar in a large mixing bowl until evenly combined.
2
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.
3
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.
4
Let the batter rest for 5 minutes at room temperature while the pan heats up.

Cook the pancakes

5
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.
6
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.
7
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.
8
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.

Keywords: spelt lemon ricotta pancakes, spelt pancakes, ricotta pancakes, whole grain pancakes, lemon pancakes, spelt flour breakfast

Equipment

Large mixing bowl
10-inch nonstick skillet or griddle
Fine-mesh sieve
Balloon whisk
Ladle or 1/4-cup measure
Spatula

Tips

Rest the batter for 5 minutes before cooking so the spelt flour hydrates fully and the pancakes cook more evenly.
Cook on medium-low heat - spelt pancakes brown faster than wheat pancakes and can burn before the center sets.
Flip only once, when bubbles form across the surface and the edges look set, not wet.
Wipe the pan with a folded paper towel between batches to remove excess butter and prevent burnt spots.
Measure ricotta by weight, not volume - a loosely packed cup can vary by up to 50 g and throw off the batter.

Variations

Swap lemon zest for orange zest and add a pinch of cardamom for a warm, fragrant variation.
Fold 80 g of fresh blueberries into the batter just before cooking for a fruit-flecked version.
Use part-skim ricotta and reduce butter by half for a lighter, lower-fat stack with the same structure.

Storage and Reheating

Cooked pancakes keep in an airtight container in the fridge for up to 3 days. Stack them with a small piece of parchment between each one to prevent sticking.

To reheat, place them flat in a dry nonstick pan over medium-low heat for about 1 minute per side. They stay soft without turning rubbery. A toaster on a low setting also works well for a slightly crisped edge.

For freezing, cool completely, separate with parchment, and freeze in a zip-lock bag for up to 2 months. Reheat from frozen in a 160 C / 320 F oven for 8 to 10 minutes.

Serving Suggestions

A simple drizzle of honey and a few fresh berries is enough to serve these without competing with the lemon. Greek yogurt on the side adds a cool, creamy contrast that works well with the citrus.

For a more substantial brunch plate, serve alongside soft scrambled eggs and a handful of watercress. The peppery leaves cut through the richness of both the ricotta and the eggs.

If you want a dessert-style serving, dust lightly with powdered sugar and add a spoonful of lemon curd. The curd echoes the zest already in the batter and ties the whole plate together.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-lemon-ricotta-pancakes/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!