Ricotta Pancakes

Kelly
The Cook
8 Servings
8 Ingredients
7 Comments

Ricotta Pancakes are light and fluffy and are a hearty base for all your favorite summer fruits. Find out how easy these are to make and how well they freeze for quick weekday breakfasts or a lazy weekend.

8 Servings
8 Ingredients
7 Comments

Ingredients

  • 1 cup Flour, White Whole Wheat
  • 1 tablespoon Sucanat
  • ½ teaspoons Salt
  • 1 teaspoon Cinnamon
  • 1 teaspoon zest Lemon
  • 3 cups Ricotta Cheese
  • 8 individual Egg, Separated
  • 1 tablespoon Butter

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Griddle

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Griddle

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7 Comments

Join the discussion
  1. I’m new to your site and LOVE it. I’ve been making and freezing pancakes for years but this recipe sounds awesome. I can’t wait to try it.

  2. Hi Kelly,
    Now I think it would be really nice if one of my family would just bring me this lovely breakfast on Mothers Day. It looks delicious! Thank you so much for sharing on Full Plate Thursday and hope to see you next week!

  3. Mmm, waking up to to those pancakes in the morning would be a delight. I have a sweet treat linky party going on at my blog and I’d like to invite you to stop by and link your pancakes up. http://sweet-as-sugar-cookies….

  4. Hey Kelly!
    I am so excited to try these for two reasons… They look scrumptious (especially since I have home grown strawberries to put on them!!!) and I have been making my own yogurt using your recipe and I have found that you can make ricotta from the leftover whey! So now I am VERY VERY VERY excited to try this with home-made ricotta. Wish me luck!

    1. I haven’t used either, but I know the reduced fat ricotta will work. As for the GF flour, I will say that could be tricky but worth trying!

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