Ricotta Pancakes

Pancakes always seem a treat and these are nutritious as well as being light and fluffy. Adaptations are recommended, making them suitable for Diabetic, Fodmap and Gluten Free, Low Fat, Low Calorie and Vegetarian diets.

The inclusion of ricotta cheese in these pancakes makes them visually similar to American-style pancakes. To make the pancake softer, use 3 eggs and reduce the flour a little.

The ricotta in this recipe is firm. If yours contains a lot of liquid put it in a cheesecloth or fine mesh strainer for about 30 minutes, to drain off the excess liquid.

A variety of flours can be used to suit special diets and to vary the flavour. Single flours are suitable or for a lighter texture combine your flour choice with cassava flour. Try rice flour or, for a brown toasted appearance sorghum or cornmeal for a nutty texture (a little more liquid may be required). If you select a commercial Gluten Free flour mix ensure it does not include xanthan gum, which will make the pancakes quite solid.

I do not find it necessary to add sugar to these pancakes, the ricotta being naturally sweet particularly when served with fruit. Select fruit in season: berries, stewed plums, banana or a fruit combo. Alternatively add fruit to the pancake mix before cooking. If the fruit is very moist reduce the quantity of milk slightly. For a dessert you may like to add a little spirits, e.g. Cointreau, to accompany fruit.

The cooking time, with flour and filling variations, is not precise. The best indicator is; when the batter bubbles the pancake is ready to turn and cook on the other side.

Diets for which Ricotta Pancakes are suitable

:Diabetic, Fodmap, Gluten Free, Low Calorie, Low Fat, Nut Free and Vegetarian.


Preparation: 10 mins | Cook: 5-7 mins each| Serves: 8 medium

250 gm (1 cup) ricotta cheese*
150 gm (1 cup) flour (Fodmap and Gluten Free diets, see notes)**
1 tsp baking powder (Gluten Free when necessary)
1/8 tsp salt
2 eggs
250 ml (1 cup) milk (Fodmap diet, see notes)***
flavour of your choice (See Notes)****
butter or oil for the frying pan (Diary Free, see notes)*****


SIFT the flour, baking powder and salt.
SEPARATE the eggs.
BEAT the egg yolk and ricotta cheese, slowly adding the milk and vanilla essence to give a smooth texture.
ADD the flour to the ricotta mix, stirring gently to combine them.
BEAT the egg whites till firm.
FOLD half the egg white into the pancake mix.
FOLD through the remaining egg whites; do not over-mix and beat out the air.
HEAT a frying pan to a medium-high temperature.
MELT 1-2 tsp butter or add oil.
ADD approximately 1/3-cup of batter to the pan. (The mix does not pour; so, for an even, round shape, use a spoon to move the mix creating a round pancake 10-12 cm (4-5 inches).
COOK the pancake for about 3 or 4 minutes, until golden brown on the underside. Small bubbles will appear on the pancakes when it is ready to turn over.
TURN the pancake and cook the other side for 2 to 3 minutes.
REPEAT for the remaining pancakes.


– a nutritious breakfast.
– a tasty dessert.
– serve with fruit.


* If the ricotta is very moist either reduce the quantity of milk or put the ricotta in a cheesecloth or fine mesh strainer for about 30 minutes to drain off the excess liquid. For a Dairy Free diet you can replace the ricotta with soft tofu.
** For Gluten Free and Fodmap diets use a Gluten Free flour mix or rice flour or a mix such as buckwheat and cornflour or sorghum, cornmeal and cassava flours.
*** For Fodmap and Dairy Free diets use low lactose milk, coconut milk or a fruit juice.
**** Flavour with 1 tsp vanilla essence, 1 tsp cinnamon or liquor.
***** Replace butter with oil for Dairy Free. (Coconut oil is a tasty variation.)

Leave a Reply