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Ricotta Cheese Pancakes

Ricotta Cheese Pancakes


"Yummy pancakes with the unexpected addition of ricotta cheese!"
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25 m servings 173 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  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.

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Read all reviews 102
  1. 123 Ratings

Most helpful positive review

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...

Most helpful critical review

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 ti...

Most helpful
Most positive
Least positive

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...

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 an...

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 ...

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 textu...

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 so...

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 ...

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 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.

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 ...

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