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Ricotta cheese pancakes

plate of pancakes with whipped cream and berries

Ricotta or cottage cheese provides an added protein boost to these light, delicious pancakes. Freeze leftovers and reheat them in the toaster for quick weekday breakfasts. Adapted from The Gourmet Cookbook by Judith Price, 1956 edition.



1 cup (250 ml) ricotta or cottage cheese
3 large eggs
2 tbsp (30 ml) sugar
pinch of salt
1/4 cup (60 ml) milk
1 cup (250 ml) all-purpose flour
1 tsp (5 ml) baking powder
2 tbsp (30 ml) canola oil or melted butter


1. In a large bowl, beat together the cheese, eggs, sugar and salt; mix until smooth (don’t worry about the lumps of cheese).
2. Add the milk and stir until creamy. Add the flour and baking powder and stir just until blended; stir in the oil or melted butter.
3. Preheat a griddle or skillet over medium heat and brush with butter or oil, or spray with nonstick spray.
4. Drop batter by 1/4 cup onto the pan and cook until bubbles begin to break the surface and the edges no longer appear wet. Flip using a thin spatula and cook until the other side is golden as well.
5. Serve immediately or keep warm in a 250˚F oven while you finish the rest.
Makes 6 large pancakes

Per pancake: 

199 calories, 7.5 g fat (1.5 g saturated fat, 4 g monounsaturated fat, 2 g polyunsaturated fat), 94 mg cholesterol, 21.7 g carbohydrate, 10 g protein, 0.5 g fibre

Originally published in ParentsCanada, April 2012

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