Ricotta Breakfast Pancakes

Ricotta Breakfast Pancakes

29 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
BARBARALB
Recipe by  BARBARALB

“These are quick and easy using a pancake mix as a base or the dry ingredients from your favorite pancake recipe. They are a nice change from traditional pancakes and a great way to use up leftover ricotta cheese. Serve with maple or fruit syrup. ”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 30 small pancakes

ADVERTISEMENT

Directions

  1. Whisk together the pancake mix, skim milk, and ricotta in a bowl until smooth. Batter should be thick; add more milk if necessary to get desired consistency.
  2. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

Share It

Reviews (29)

Rate This Recipe
JARRIE
25

JARRIE

These were great! I was a little wary of the only other ricotta pancake recipe on here, so I did a search and found this one. It sounded fairly foolproof since it starts with Bisquick, and it worked out great. Do NOT expect a fluffy pancake. That isn't what these are. These are more like crepes--very thin and rich. They were exactly what I wanted, thank you for the recipe :)

bobleshusted
17

bobleshusted

We also had leftover ricotta cheese - what a nice change! Kids loved them (we did NOT tell them about the ricotta or they would have freaked out!). It's a GREAT way to get more PROTEIN into a carb-filled breakfast! (also great with blueberries!).

Jackie C
12

Jackie C

Flavor was good and I would make them again, I happened to have some left over ricotta and wanted to try these. I agree with others that the pancake is not fluffy, but a creamy middle and it is a little hard to tell if they are done. Will have to experiment a little, has great potential.

More Reviews

Similar Recipes

Ricotta Cheese Pancakes
(92)

Ricotta Cheese Pancakes

Pumpkin Pancakes with Nutmeg Whipped Cream
(74)

Pumpkin Pancakes with Nutmeg Whipped Cream

Tasty Buckwheat Pancakes
(59)

Tasty Buckwheat Pancakes

Peanut Butter and Jelly Oatmeal Pancakes
(28)

Peanut Butter and Jelly Oatmeal Pancakes

Healthier Good Old Fashioned Pancakes
(20)

Healthier Good Old Fashioned Pancakes

Mountain Mama's Potato Pancakes
(19)

Mountain Mama's Potato Pancakes

Nutrition

Amount Per Serving (10 total)

  • Calories
  • 210 cal
  • 11%
  • Fat
  • 4.6 g
  • 7%
  • Carbs
  • 31.3 g
  • 10%
  • Protein
  • 10.7 g
  • 21%
  • Cholesterol
  • 17 mg
  • 6%
  • Sodium
  • 573 mg
  • 23%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Pumpkin Pancakes with Nutmeg Whipped Cream

>

next recipe:

Dessert for Breakfast - Red Velvet Pancakes