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Ricotta Pancakes

Ready in 25 mins

Recipe by Graham 

Ricotta Pancakes make a great breakfast or light lunch. Ricotta is an Italian whey cheese usually made from sheep's milk whey left over from the production of cheese. Ricotta can be eaten by persons with casein intolerance. The curds are creamy white in appearance, slightly sweet in taste, and contain around 13% fat, so is somewhat similar in texture to some cottage cheese variants, though considerably lighter

Preparation Time

10 Minutes

Cooking Time

15 Minutes

Ingredients for Ricotta Pancakes

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

2 oz plain flour (all-purpose flour)
1 tablespoon sugar
  pinch salt
1 lemon
12 fl oz ricotta cheese
4 eggs
1 knob butter

How to Cook Ricotta Pancakes

  1. Remove the zest from half of the lemon (keep the lemon for other use). Separate the eggs. Mix together the flour, sugar, salt, lemon zest, ricotta, and egg yolks in a large bowl until thoroughly combined. Beat the egg whites in a separate bowl until stiff, then fold the egg whites into the ricotta mixture.
  2. Heat a non-stick griddle to medium-high heat (you can use a flat-bottomed frying pan if you don't have a griddle). Spread a knob of butter on the hot griddle then ladle about 4 fl oz (120ml or ½ cup) of the pancake mixture onto the griddle and cook for about 2 minutes per side, until golden. Keep the pancakes warm in a low oven and repeat until the pancake mixture is used up. Serve warm with butter or Maple syrup.
GRAHAM'S HOT TIP:
Ricotta, like all fresh curds, is not a product that you can keep for a long time, so buy it fresh as you need it.