Search thousands of recipes reviewed by home cooks like you.

Ricotta Cheese Pancakes

Ricotta Cheese Pancakes

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
TRROUBLE07

TRROUBLE07

Yummy pancakes with the unexpected addition of ricotta cheese!

Save to Recipe Box

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

Add to list

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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Arenda Dru
197

Arenda Dru

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
139

bowlofjesslove

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

EMERALDCITYJEWEL

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.

More reviews

Similar recipes

ADVERTISEMENT