When I wanted a nutritious snack with peanut butter, I quickly made this one day after school. Nutella®, more peanut butter, granola, fruit, oats, graham crackers, cookies, cereal, and many other toppings can be used with this. There are countless options!
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 10 |
| Yield: | 30 small pancakes |
Ingredients
- 2 ½ cups pancake mix
- 2 ⅔ cups skim milk, or as needed
- 2 cups part-skim ricotta cheese
Instructions
- Whisk together pancake mix, skim milk, and ricotta in a bowl until smooth. Batter should be thick; add more milk if necessary to reach desired consistency.
- Heat a lightly oiled griddle over medium-high heat.
- Drop batter by large spoonfuls onto the preheated griddle; cook until bubbles form and edges are dry. Flip and cook until bottom is browned. Repeat with remaining batter.
Reviews
These were light as a feather! I added some lemon zest and served them with a ricotta cream sauce with berries.
Delicious! These have fast become my family’s favorite pancakes. The only thing is that I will make half of this batch next time, because this was too much for my tiny family.
Super easy recipe , to keep it low calorie and healthy I used whole milk and regular ricotta 🙂 because it was what I had on hand . It needed nothing, no syrup or even butter.
These came out awesome! The batter was on the lower end of consistency which was good because they came a bit thicker than crepes. They were good as pancakes with Agave syrup! Even better when I made panini brunch sandwiches with some leftover bacon and thin 1/2 egg & 1/2 egg substitute! The recipe made a lot of them… would have been good to offer a yield number and made a half recipe. I hope the rest of them freeze well!!’
I found some old ricotta in the refrigerator and wondered if these pancakes would really taste any different. I was pleasantly surprised at how wonderful the lemon zest and cheese made the box mix taste! I’m a complete convert now!
I loved these with real maple syrup, so moist! I will make them again and am sharing recipes with my kids! I did need to add a little more bisquick.
Excellent and easy. I added two eggs and they were fluffy. Add mix or milk to get consistency. We added chocolate chips or blueberries and kids and adults gobbled down.
Tasted great but only because I added another cup of bisque know. Way too runny otherwise. Great way to use up left over ricotta though and healthier than oil.
These were tasty but a little flat. I made them with peach syrup and whipped cream for the topping as a whole the breakfast was awesome.
Yes I did made the pancakes with buttermilk and added pancetta they were very tasty pancakes
Great pancakes. The kids love them. I add one egg to the mixture.
This was so good! I added an egg and lemon extract and a little lemon peel to the batter. Then while they were cooking I added some raspberries on top. Delicious!
Like others, I found this recipe because I had some leftover ricotta. But I measured out the pancake mix first and then realized I only had one cup of ricotta, so I used the 2.5 cups of pancake mix, 1 cup of ricotta and then added 1 cup of milk and mixed it… realized I needed more milk, so I added another cup and that was enough. Notice that the recipe says “as needed” on the milk! Don’t add it all, but little by little. All of that to say that they were good!! So, I don’t know what it would be like with the full 2 cups of ricotta, but I thought that 1 cup was just enough. Also… you know the consistency you like your pancakes, so keep that in mind and go with it.
note we are at high altitude. I made these as written and they were entirely too wet. So I made, essentially, my own adaptation of three recipes.* this might need to be adapted for your altitude.* preheat griddle to 375/lightly grease. mix 2 1/2 cups pancake mix, 1 1/2 cups milk, 1 cup ricotta, 1 egg, 2TB veg oil, 2 tsp baking powder, 1tsp vanilla, 1-2TB lemon juice. mix, drop and turn. I also took part of the batch and added cinnamon & semi-sweet chocolate chips, sort of like cannoli filling. kid and husband loved, I prefer plain with fruit. they both came out dense but fluffy. I think you could experiment with the amount of ricotta – and I did use whole milk ricotta -as well as the amount of milk. I started with 1 cup, and gradually added to the thickness I thought would work.
I used whole milk ricotta and 2% milk because that’s what I had on hand. The batter never cooked through in the middle, very soggy. 🙁
Delicious! I didn’t want to make the full ten servings and I had to make do with the ingredients I had, so I modified with the following: 1 1/4 c krusteaz mix, 1 c milk, and 3/4 c ricotta. Will make again!
Easy and delicious. I will make these again
What says Easter breakfast more than some special pancakes and these did not disappoint! I did make a few tweaks though. First of all I did not use the “complete” pancake mix. I used the original which requires for you to add milk, an egg and oil. I also added 1 tsp of vanilla and 1 tsp of white sugar per cup of mix which made them even better (don’t over mix). Here’s another tip, let the batter sit for a like 10-15 minutes. My husband had them with chocolate chips and freshly made strawberry jam (1-2 cups fresh strawberries, 1 tbsp sugar, juice of 1/2 lime/lemon and corn starch) and I had them with blueberries (don’t forget to flour the blueberries fresh or frozen so they don’t bleed into the batter). I added a bit of lime juice and rhine to the batter for the fresh taste and they were so good. It was such an easy recipe and restaurant quality. Enjoy!
Family approved! Found while hunting for ways to use up extra ricotta. Followed the recipe using Hungry Jack + Trader Joes Multigrain Pancake mix because that’s what I had. Cooked at a slightly lower temp than regular pancakes and made mini-pancakes (3-4 in diameter). Flavor is crisp on the outside, and a little more creamy/crepe-like in the middle. Plan to make again, but will experiment with less-processed pancake mix options.
OK, modified a bit. Used Trader Joe’s pumpkin pancake mix. I used some buttermilk and milk combined. I did add an egg and some pumpkin pie spice to up the flavor a bit. Used half’s on the ingredients we only have 3 people in our family. These burned even at a low heat. These also were hard to flip. I gave up after the second pancake. I added extra eggs and put it in the oven like a German Pancake. Hopefully it will turn out. I suspect that this might have been better if I had a waffle machine. The flavor of the batter was good.
We made this recipe one weekend,and LOVED it. Some healthier pancakes recipes weren’t as good. But,man these ones RULE.