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Ricotta Cheese Pancakes

TRROUBLE07

"Yummy pancakes with the unexpected addition of ricotta cheese!"
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Ingredients

25 m servings 86 cals
Original recipe yields 2 servings

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Directions

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  • Prep

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  1. In a bowl, combine flour, Splenda, and baking powder. Stir in egg substitute and ricotta cheese until well blended. Gently fold in blueberries.
  2. 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


Per Serving: 86 calories; 1.2 g fat; 13.7 g carbohydrates; 5.2 g protein; < 1 mg cholesterol; 236 mg sodium. Full nutrition

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Reviews

Read all reviews 104
  1. 125 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 ti...

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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...

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 an...

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 ...

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 textu...

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 so...

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 ...

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 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.

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 ...