Reviewed: Oct. 11, 2009

I make these all the time when we have the family in town. They are ALWAYS a big hit, and a great go to recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Courtney8511

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 29, 2009

Really enjoyed these after making some changes as others did. I changed the serving size to 8, went with real sugar and whole ricotta cheese, added 1 tsp vanilla and 1/2 tsp lemon extract. Also I added some milk to the whole batch just to loosen it up a bit, it was a little too stiff without it. Awesome!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mike

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 24, 2009

I added chocolate chips instead of blueberries. These did not cook all the way through. The taste was there but these cakes need to be cooked "low and slow". I also use Crisco shortning intead of butter to cook the cakes in to get that crispy edge.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Susan

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: San Francisco, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 2, 2009

Yum,I double the recipe and get 6 pancakes for 2 people.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CHICKEYMOMMA

Cooking Level: Expert

Home Town: Summerville, South Carolina, USA

Living In: Lugoff, South Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 30, 2009

I used one real egg. It tasted eggy. *lol* I wouldn't suggest using a real egg.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rosalind

Cooking Level: Intermediate

Living In: Hollywood, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 25, 2009

already sweet naturally. The blueberries were great.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Janette

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 3, 2009

This did not work out for me at all. The I will batter started to brown but it would not flip well. It ended up falling apart and not cooking throughout. I will not make this again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 2, 2009

These pancakes had ad different texture than the regular pancakes but tasted good. I made a few changes: used fat free ricotta cheese, whole wheat flour, used 1 egg + 1 egg white, added vanilla extract and omitted the blueberries since I didn't have any. Great source of protein. Thanks for the recipe Trouble07!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Fit&Healthy Mom

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 29, 2009

I am also a diabetic and make a similar recipe only I use cottage cheese in place of the ricotta. With very little flour my blood sugar stays under control.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

MaryY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 11, 2009

I give this one three stars for a few reasons. My first attempt resulted in pancakes that I probably would not eat again. They were not really cooked through, and a little mushy. Following the recipe, I found the batter so thick that I couldn't even mix it well so I added about a quarter cup of skim milk. This made my batter a great consistency but may have been the reason for the overall mushiness. I am also not a huge one for exact measurements, which hindsight has shown me is probably necessary for this recipe. I will try this again because the idea is still so good to me and I think I can get it right. I normally wouldn't down a recipe that failed because of user error but I still gave this one 3 stars because I believe that it needs to be tweaked somehow, just not the way I tweaked it this time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

foodie mama

Cooking Level: Expert

Home Town: Cranston, Rhode Island, USA

Living In: North Dartmouth, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 18, 2009

These were soooo good! I used strawberries (because I didn't have any blueberries), and added a touch of vanilla as others had suggested. I topped them with a sprinkle of powdered sugar. Delicious!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

WICKEDLITTLEVIPER

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 8, 2009

Yummy! They are great and easy to make! My toddler loves them!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

debita

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 3, 2009

These must be an aquired taste. Although they were not that bad, I was not impressed. I did like the flavor of the Vanilla,Nutmeg and Cinnamon, but other than that, not a go for us, personally.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CyndeG

Cooking Level: Intermediate

Home Town: Smyrna, Georgia, USA

Living In: Stockbridge, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 19, 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!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Kseniya B

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 14, 2009

These are really good and so good for you. The trick is to make sure that you cook your pancake completely. If you don't the consistancy will be mushy.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Nelson732

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 4, 2009

Very good. I used part-skim ricotta and doubled the recipe, with two eggs instead of the egg substitute and half of the flour being whole wheat. I also added lemon zest and lemon juice, and had the blueberries as a simple sauce over the top as opposed to in the actual pancakes. Note that the ricotta doesn't make the pancakes "cheesy" at all, it just gives them a very addictive texture that's light and yet rich at the same time. It takes a bit of trial and error to get the right temperature on the pan -- too high and they burn, too low and they spread into impossible-to-flip near-crepes. Would be very nice to serve as a special breakfast.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PEANUTPUTTER

Cooking Level: Intermediate

Living In: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 2, 2009

I made the full fat version of this recipe and it was FANTASTIC. If I am going to make pancakes, I want the real deal. They are so rich and delicious.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

gztg44

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 25, 2008

With all-natural ingredients these are five-star. We make them with real eggs, blue agave juice (low-glycemic), and whole wheat flour and a little lemon juice. My family prefers them to any other pancakes when made this way, and they are far healthier than the ordinary carb-loaded version.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Carah

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 3, 2008

This did not turn out for me at. all. The batter looked okay but when I spooned it on the griddle, it spread and didn't cook. Shame, I was looking forward to these. What a waste of ingredients.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 20, 2008

I love this recipe. I have made it on several occasions with a variety of mix ins. I made it today with a dash of cinnamon and raisins. Yummy! I also made a topping of fat-free vanilla yogurt and cinnamon.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tea

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Ricotta Cheese Pancakes

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!