This recipe is quite popular! Unsure of where it came from, I have an old, small crumpled piece of paper with this recipe handwritten on it from years ago. I must have changed it at some point in the past because I have my own scribbles and scratches on it, but this is how I have been making it for the past ten years. It is the pancake recipe we prefer. So refreshing, little tart, and filling. With some fresh blueberries or strawberries, that would be ideal.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 12 |
| Yield: | 12 pancakes |
Ingredients
- 1 cup ricotta cheese plus
- 2 tablespoons ricotta cheese
- ½ cup skim milk
- 2 eggs, separated
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 1 pinch salt
- 1 tablespoon canola oil, or as needed
Instructions
- Preheat a griddle to 325 degrees F (165 degrees C) or place a non-stick skillet over medium-low heat.
- Stir ricotta cheese, milk, and egg yolks together in a bowl until combined.
- Whisk flour, baking powder, and salt together in a bowl; stir in ricotta mixture.
- Whisk egg whites in a bowl until frothy; fold into ricotta mixture.
- Oil preheated griddle with about 1 teaspoon canola oil; pour 1/4 cup batter onto hot griddle for each pancake. Cook until evenly golden brown, 1 to 2 minutes; turn and cook until evenly golden on other side, 1 to 2 minutes more. Repeat with remaining batter, oiling griddle between batches.
- You can lemon zest to the batter if you like your pancakes extra tangy.
Nutrition Facts
| Calories | 86 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 0 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 99 mg |
| Sugars | 1 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Very good!! the most straightforward recipe for the first time I made Ricotta pancakes. I will do it again and experiment with lemon zest.
I made as directed and they seemed too wet. I added lemon extract as I didnt have zest. Next time I would add vanilla or sugar. Or then again, I might try a different recipe. My tummy is full though so I thank you for sharing!
Best pancakes! Per another comment, I added a little vanilla and sugar. FYI the batter is pretty thick, but it’s meant to be.
Followed the recipe to a ‘T’ and it was enjoyed by adults and picky kids alike! The blueberry topping is delicious and not too sweet. The kids enjoyed a little syrup in addition to the blueberries.
These are very good–except for the poisonous Canola oil. Please use coconut, avocado, grape seed oil for a nutritious oil. Monsanto uses hexane to extract the oil from rapeseed to make their Canadian (Canola) oil, and then they have to bring it to a very intense heat to kill the poison, thus making it a trans fat. They have a big budget so they convince the gov to tell you it’s a good oil–but it’s not. Otherwise, enjoy these fabulous hi-protein pancakes.
I read all the reviews and thought, pancakes don’t have much flavor so why be critical of the flavor!! I made them just as the recipe said too and they were light, fluffy, and a wonderful change from cakey regular pancakes! We had rasberry syrup on hand and that was the perfect touch. I suppose if you don’t want to use syrup you would put sugar in the pancake with other flavorings, but as far as a pancake goes, I give it 5 stars.
I must done something wrong as I had to add a lot of milk to make it anywhere near pourable. Once cooked, they were too heavy/fatty for my taste.
10.20.19 … https://www.allrecipes.com/recipe/242225/the-best-ricotta-pancakes/ … As of now, I’m blaming myself for the denseness; thinking I didn’t whip well enough. These were dense babies. Oh, so dense, heavy. If I attempt again, I’m thinking a hit of baking powder/soda could make a substantial improvement – or adding some ricotta to m’regular staff. 😀
great! added a splash of vanilla extract and plenty of lemon zest. Super pancake recipe!
Yes
Delicious! Not as many carbs as regular pancakes
Followed the recipe exactly as written without substitutions and these were DELICIOUS! My new favorite recipe for using up leftover ricotta!!
This recipe was successful and I will make it again. I found they cooked better at 425 degrees on my griddle and it took longer than 1-2 minutes per side. They shrink up a bit, so when you place the batter, spread it out some. This helps them to cook a little faster, too.
I loved this! So easy, and some of the best pancakes I’ve ever had, without that bloated too-much-bread feelilng afterwards. This is now a staple in our house!
Not my favourite. They were really wet and difficult to cook through all the way. Also, there;’s so muchg ricotta the texture is really fatty, but without the sugar is seems out of balance.
My mum loved this one which means I will definitely make this again, however the recipe mentions ricotta twice??? Couldn’t understand why that was and added all of it with the yellow yolk
i used 1/2c whole wheat flour and the rest all purpose. I also used low fat ricotta cheese. The pancakes were tasty and it is good to know that there is some nutrition in them as well as taste. I will make tyem again.
The concept of ricotta in pancakes was interesting in terms of taste and texture. My biggest complaint is that these were nowhere near as fluffy as regular pancakes.
We make often. Found our original recipe on the carton of ricotta cheese. Maybe 42 years ago.
I made these recently (May 2018) and they were fantastic! I did add a couple tablespoons of sugar & a touch of vanilla. The pancakes were tender and moist.
Good and easy. I used white whole wheat flour, that worked well. Nice with blueberry syrup.