Freezer Meal Recipes / Breakfast / Ricotta Pancakes

Ricotta Pancakes

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 Meet The Cook KellyProfile Print
Ricotta Pancakes

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

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Heat a nonstick griddle or pan to medium high.
  2. Mix together the flour, sugar, salt, cinnamon, lemon zest, ricotta and egg yolks in a bowl until combined.
  3. Beat the egg whites in separate bowl until stiff. Fold egg whites into mixture.
  4. Coat griddle with butter.
  5. Ladle 1/2 cup size pancakes onto the griddle and cook for about two minutes per side, until golden.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Heat a nonstick griddle or pan to medium high.
  2. Mix together the flour, sugar, salt, cinnamon, lemon zest, ricotta and egg yolks in a bowl until combined.
  3. Beat the egg whites in separate bowl until stiff. Fold egg whites into mixture.
  4. Coat griddle with butter.
  5. Ladle 1/2 cup size pancakes onto the griddle and cook for about two minutes per side, until golden.
  6. Divide into indicated number of freezer bags, label, and freeze.

Freeze For Later Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Microwave for two minutes until warm.

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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