Ricotta Cheese Pancakes

Serves 6-8


1 1/2 cups flour

1/2 teaspoon salt

1/2 teaspoon baking powder

2 tablespoons sugar

2 cups ricotta cheese

2 eggs

1/2 cup milk or cream

1/2 teaspoon vanilla extract

  1. Mix together flour, salt, baking powder and sugar in a small bowl. Set aside.

  2. In a medium size bowl, mix together ricotta cheese, eggs, milk and vanilla extract.

  3. Add dry ingredients to the ricotta mixture. Stir until lumpy. Let sit for 5 minutes and then stir again until moderately smooth.

  4. Heat butter or vegetable oil in a skillet or on a griddle over medium high heat.  When hot, add batter by 3 tablespoons each.  Let batter begin to bubble and edges firm up a bit and then flip. Brown on other side.  Remove from pan.

  5. Continue until batter is used up.

  6. Serve pancakes with maple syrup, sugar and cinnamon or jam.


Berry good:  Add 1/2-3/4 cup berries, such a blueberries, cut up strawberries or raspberries to batter. Cook as directed.
Lessen the sugar and calories:  Use 1 tablespoon stevia in place of sugar.  Use light ricotta cheese and skim milk.  Use a sugar free maple syrup, stevia and cinnamon mix or sugar free jam for topping.

Make it flufflier:  Separate the eggs and add egg yolks to the ricotta cheese mixture. Mix dry ingredients with the ricotta cheese mixture. Beat egg whites until stiff and fold gently into batter. Cook as directed.

Cottage Cheese is as good:  Don’t have ricotta cheese? Use the same amount of cottage cheese for an equally good taste!

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Eat, Read and Dream, my cookbook with Geri Clouston, inspired by my Foodie Lit columns is now available on Amazon, Book Baby, and Book Depository. Order now!  So excited to share with you!

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