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READY IN 25 mins

Ricotta Cheese Pancakes

Read Reviews (88)

"Yummy pancakes with the unexpected addition of ricotta cheese!" — TRROUBLE07

Ingredients Edit and Save

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Measuring All-Purpose Flour

All about Eggs

Original recipe makes 2 servings Change Servings

3 tablespoons all-purpose flour
2 teaspoons SPLENDA® Granular
1 teaspoon baking powder

1/4 cup egg substitute
1/2 cup nonfat ricotta cheese
2 ounces fresh blueberries

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Directions

In a bowl, combine flour, Splenda, and baking powder. Stir in egg substitute and ricotta cheese until well blended. Gently fold in blueberries.
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.

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PREP 10 mins
COOK 15 mins
READY IN 25 mins

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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!

—Arenda Dru

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Most Helpful Critical Review

Mar 22, 2010

I used a hand-whisk to make sure the ricotta was well-blended. I substituted the all-purpose flour for wheat and added both brown splenda and vanilla. The result was sweet and delicious! Next time, I plan to add flax seed to make it super healthy. Good recipe!

—karilovesadventures

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105 Ratings

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Nov 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.

—bowlofjesslove

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Sep 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.

—EMERALDCITYJEWEL

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Mar 12, 2006

This is a wonderful recipe. To make these pancakes truly melt in your mouth, try adding a bit of lemon juice to taste. It contrasts beautifully with the blueberry, and gives an incredible texture. I've seen lemon ricotta pancakes all over restaraunts here in New York.

—opits

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Jan 20, 2009

I used another reviewer's suggestion for 2 eggs and regular sugar, as well as 1 tsp. of vanilla and a pinch of salt, and they came out great. They are fluffy but press them down a bit as they solidify to make sure the insides cook. I have made these with sliced strawberries, blueberries, or spiced with cinnammon and pumpkin pie spice (1/2 tsp each) and they always come out great. My friend begs me to make these for her whenever she comes over!

—Kseniya B

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Dec 23, 2007

I have type 2 diabetes and because of this recipe I can eat pancakes again without raising my blood sugar! They are very tasty and I have made them about 15 times already. Even my husband likes them and he doesn't have diabetes. I just add a little vanilla and lemon zest to spice them up a bit. YUM

—Kim S.

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Mar 25, 2006

This one is a keeper, folks! Even though I modified this recipe for real eggs and sugar, these babies were suprisingly good. Very delicious! I will make it again until I get the best results... I cut in 2 tbs of lemon zest instead of the blueberries. But I will try lemon zest WITH blueberries next time. I dusted it with powdered sugar since syrup would have ruined it for sure. It was delicious and sweet enough without the maple. I found another version of this on cdkitchen that required a lot more ingredients such as vanilla extract. I wonder if it would taste better then. So next time I'm going to try it with the subs. Then I will try it with vanilla.

—Always The Hostess

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Nutrition

Calories
173 kcal
9%

Carbohydrates
17.3 g
6%

Cholesterol
19 mg
6%

Fat
6.1 g
9%

Fiber
1 g
4%

Protein
12.2 g
24%

Sodium
313 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Ricotta Cheese Pancakes

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 173
Calories from Fat: 55

% Daily Value *
Total Fat 6.1g 9 %
Saturated Fat 3.3g 16 %
Cholesterol 19mg 6 %
Sodium 313mg 13 %
** Potassium 215mg 6 %
Total Carbohydrates 17.3g 6 %
Dietary Fiber 1g 4 %
Protein 12.2g 24 %
Sugars 3.7g
** Vitamin A 7 %
** Vitamin C 5 %
** Calcium 36 %
** Iron 17 %
** Thiamin 15 %
** Niacin 25 %
** Vitamin B6 2 %
** Magnesium 6 %
** Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.