Ricotta Pancakes

Use the leftover ricotta from last night’s lasagna for these amazing Ricotta Pancakes. The ricotta keeps these pancakes nice and moist and gives them such a rich flavor!



Makes 10 pancakes

  • 1 cup flour (could use a 1-for-1 GF alternative)

  • 1 tbsp sugar or coconut sugar

  • 1 1/2 tsp baking powder

  • 1 cup ricotta cheese, whole fat or reduced fat

  • 2/3 cup milk

  • 1/2 tsp vanilla

  • 2 large eggs, yolks and whites separated

  • butter for greasing the pan or skillet


Preheat griddle to 350 degrees or set a large pan aside.

Combine flour, sugar and baking powder in a large bowl and mix well.

Whisk egg whites in a medium bowl with a hand whisk or electric mixer. These do not need to form stiff peaks but just need to be white and frothy.

Combine ricotta, milk, vanilla and egg yolks in a medium bowl and whisk until well combined.

Pour ricotta mixture into dry ingredients and gently fold with a spatula or wooden spoon until well incorporated. It’s ok for there to be a few lumps, you do not want to over mix the batter. Fold in the egg whites.

Place butter on preheated griddle or pan and drop batter in 1/4 cup amounts, cooking for 3 minutes, flip and cook for an additional 2 minutes.

Serve with butter, maple syrup and fresh fruit!

Recipe by Just So Tasty