Search thousands of recipes reviewed by home cooks like you.

Ricotta Cheese Pancakes

Ricotta Cheese Pancakes

  • Prep

  • Cook

  • Ready In

TRROUBLE07

Yummy pancakes with the unexpected addition of ricotta cheese!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 173 kcal
  • 9%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 17.3g
  • 6%
  • Protein:
  • 12.2 g
  • 24%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 313 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. In a bowl, combine flour, Splenda, and baking powder. Stir in egg substitute and ricotta cheese until well blended. Gently fold in blueberries.
  2. Pour 1/4 cup batter onto hot griddle for each pancake. Cook until bubbles form on top, then turn to brown other side. Serve immediately with choice of condiments.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Arenda Dru
201
5/24/2008

If you want the "full fat" version of this recipe change the servings to 8. Use sugar instead of Splenda. 2 eggs instead of egg substitute and add 1 tsp of vanilla. These are the best pancakes I have ever had. I will not eat any other kind!

bowlofjesslove
140
11/11/2006

Yum… I looked up this recipe in efforts to duplicate a pancake made by a local natural foods restaurant that I loooove and these are really great. I’ve made them several times now for friends and family. I too used regular sugar/eggs and usually double the recipe, adding a little vanilla extract, cinnamon and nutmeg. I like that they are slightly sweet because I don't really like to use maple syrup. A tip for cooking them: make sure your griddle is heated thoroughly and maintain a medium heat. Since this batter is a bit heavier and thicker, they need to cook a little more slowly than other pancakes. Also, I often use the back of a spoon to spread the batter into a thinner, rounder pancake right when I put them on the griddle.

EMERALDCITYJEWEL
58
9/25/2004

I made one version with non fat and one with full fat ricotta cheese. Hands down the full fat version was better! But I did use whole wheat flour. I didn't have any egg substitute so I used two egg whites instead, whipping first and folding in. Very light and fluffy pancakes. I'll make again.