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Ricotta Breakfast Pancakes

Ricotta Breakfast Pancakes

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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.

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Nutrition

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

Based on a 2,000 calorie diet

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.
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Reviews

JARRIE
25
4/21/2009

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
1/18/2011

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
13
3/8/2010

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.