Yummy pancakes with the unexpected addition of ricotta cheese!

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, combine flour, Splenda, and baking powder. Stir in egg substitute and ricotta cheese until well blended. Gently fold in blueberries.

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  • Pour 1/4 cup batter onto hot griddle for each pancake. Cook until bubbles form on top, then turn to brown other side. Serve immediately with choice of condiments.

Nutrition Facts

86 calories; protein 5.2g 10% DV; carbohydrates 13.7g 4% DV; fat 1.2g 2% DV; cholesterol 0.3mg; sodium 235.9mg 9% DV. Full Nutrition
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Reviews (107)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/24/2008
If you want the "full fat" version of this recipe change the servings to 8. Use sugar instead of Splenda. 2 eggs instead of egg substitute and add 1 tsp of vanilla. These are the best pancakes I have ever had. I will not eat any other kind! Read More
(227)

Most helpful critical review

Rating: 3 stars
03/22/2010
I used a hand-whisk to make sure the ricotta was well-blended. I substituted the all-purpose flour for wheat and added both brown splenda and vanilla. The result was sweet and delicious! Next time I plan to add flax seed to make it super healthy. Good recipe! Read More
(9)
131 Ratings
  • 5 star values: 64
  • 4 star values: 43
  • 3 star values: 14
  • 2 star values: 6
  • 1 star values: 4
Rating: 5 stars
05/24/2008
If you want the "full fat" version of this recipe change the servings to 8. Use sugar instead of Splenda. 2 eggs instead of egg substitute and add 1 tsp of vanilla. These are the best pancakes I have ever had. I will not eat any other kind! Read More
(227)
Rating: 5 stars
11/11/2006
Yum… I looked up this recipe in efforts to duplicate a pancake made by a local natural foods restaurant that I loooove and these are really great. I’ve made them several times now for friends and family. I too used regular sugar/eggs and usually double the recipe, adding a little vanilla extract, cinnamon and nutmeg. I like that they are slightly sweet because I don't really like to use maple syrup. A tip for cooking them: make sure your griddle is heated thoroughly and maintain a medium heat. Since this batter is a bit heavier and thicker, they need to cook a little more slowly than other pancakes. Also, I often use the back of a spoon to spread the batter into a thinner, rounder pancake right when I put them on the griddle. Read More
(146)
Rating: 4 stars
09/25/2004
I made one version with non fat and one with full fat ricotta cheese. Hands down the full fat version was better! But I did use whole wheat flour. I didn't have any egg substitute so I used two egg whites instead whipping first and folding in. Very light and fluffy pancakes. I'll make again. Read More
(60)
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Rating: 4 stars
03/12/2006
This is a wonderful recipe. To make these pancakes truly melt in your mouth try adding a bit of lemon juice to taste. It contrasts beautifully with the blueberry and gives an incredible texture. I've seen lemon ricotta pancakes all over restaraunts here in New York. Read More
(52)
Rating: 5 stars
01/20/2009
I used another reviewer's suggestion for 2 eggs and regular sugar as well as 1 tsp. of vanilla and a pinch of salt and they came out great. They are fluffy but press them down a bit as they solidify to make sure the insides cook. I have made these with sliced strawberries blueberries or spiced with cinnammon and pumpkin pie spice (1/2 tsp each) and they always come out great. My friend begs me to make these for her whenever she comes over! Read More
(38)
Rating: 5 stars
12/23/2007
I have type 2 diabetes and because of this recipe I can eat pancakes again without raising my blood sugar! They are very tasty and I have made them about 15 times already. Even my husband likes them and he doesn't have diabetes. I just add a little vanilla and lemon zest to spice them up a bit. YUM Read More
(31)
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Rating: 5 stars
03/25/2006
This one is a keeper folks! Even though I modified this recipe for real eggs and sugar these babies were suprisingly good. Very delicious! I will make it again until I get the best results... I cut in 2 tbs of lemon zest instead of the blueberries. But I will try lemon zest WITH blueberries next time. I dusted it with powdered sugar since syrup would have ruined it for sure. It was delicious and sweet enough without the maple. I found another version of this on cdkitchen that required a lot more ingredients such as vanilla extract. I wonder if it would taste better then. So next time I'm going to try it with the subs. Then I will try it with vanilla. Read More
(28)
Rating: 5 stars
03/31/2009
I am also a diabetic and make a similar recipe only I use cottage cheese in place of the ricotta. With very little flour my blood sugar stays under control. Read More
(16)
Rating: 4 stars
09/01/2009
Really enjoyed these after making some changes as others did. I changed the serving size to 8 went with real sugar and whole ricotta cheese added 1 tsp vanilla and 1/2 tsp lemon extract. Also I added some milk to the whole batch just to loosen it up a bit it was a little too stiff without it. Awesome! Read More
(14)
Rating: 3 stars
03/22/2010
I used a hand-whisk to make sure the ricotta was well-blended. I substituted the all-purpose flour for wheat and added both brown splenda and vanilla. The result was sweet and delicious! Next time I plan to add flax seed to make it super healthy. Good recipe! Read More
(9)
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