Ricotta Pancakes

It’s a pancake morning over here! Whip up a batch of these ricotta pancakes and top them with fresh fruit and maple syrup for an extra special start to your day.

Prep: 10 minutesCook: 15 minutesTotal: 25 minutes
Fat 19 Carbs 40 Protein 15
Yield 4 servings 1x



  • 1.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt


  • 2 large eggs
  • 1 cup 2% milk
  • 1 cup ricotta cheese
  • 1 teaspoon almond extract
  • 2 tablespoons honey
  • 2 tablespoons vegetable oil


  1. Place dry ingredients into a medium bowl and mix well. Set aside.
  2. Then, in a separate bowl, crack 2 eggs and whisk. Add milk, ricotta cheese, almond extract, honey and oil to the bowl and whisk to combine.
  3. Add dry ingredients to wet ingredients and mix, making sure all ingredients are combined.
  4. Next, heat a large skillet over low/medium heat. Spray skillet with non-stick cooking spray.
  5. Using a 1/3 cup measuring cup, scoop pancake batter into the skillet. Let the pancake cook for 2-3 minutes on each side, flipping when bubbles start to form in the center of the pancake. when Repeat until all pancake batter is gone.
  6. Top with your favorite toppings and enjoy!

Nutrition Facts

Serving Size: 1/4 recipe Calories: 407 Sugar: 4 Sodium: 184 Fat: 19 Carbohydrates: 40 Fiber: 2 Protein: 15 Cholesterol: 113
Author: Linley RichterCategory: BreakfastMethod: Stove TopCuisine: American

Keywords: ricotta pancakes