Ricotta Pancakes


ricotta pancakes

Have any extra ricotta cheese left over in the fridge? Use it for pancakes! I had a whole container of ricotta cheese in my fridge which I had planned to use for lasagna. Never got around to the lasagna, so I wanted to use it in my breakfast instead. I love the taste of ricotta cheese. It has a nice sweetness and creaminess that gives many baked goods a really nice flavor. These pancakes came out very tasty with a nice ricotta cheese flavor. It wasn’t overpowering, just enough. The recipe is also flexible in that you can easily substitute or add ingredients depending on what you have in the fridge. I ran out of buttermilk so I substituted low-fat milk instead. I forgot canola oil once but it still came out with great flavor and super moist. Feel free to use part skim or whole ricotta cheese depending on your preference.

Kid friendly tips: These pancakes are super easy so your kids can help easily. Have them mix and measure the ingredients. They can squeeze the lemon (if using) or add their own spin on the pancakes. Make the pancakes into mini pancakes or waffles! Have your child choose their topping (jam, maple syrup). Work on sequencing and actions. Ask them to tell you how they made the recipe when sitting down to eat it together. If  you child needs visual supports, take some pictures with your phone while you are baking.

Carryover Book: Tyler Makes Pancakes

[tab title=”Ingredients”]
1 cup of all purpose flour

3-4 tablespoons of raw cane sugar (can use regular sugar if you want)

1 teaspoons of baking powder

1 teaspoon of baking soda

1/2 teaspoon of salt

3/4 cup of buttermilk (can be substituted for low fat milk)

1 cup of part skim ricotta cheese (can use whole milk ricotta)

1 egg

1 tablespoon of canola oil

1-2 teaspoons of vanilla extract or 1 vanilla bean (scrap out the seeds)

1/3 cup of white chocolate chips (optional)

1-2 teaspoons of fresh lemon juice (optional)

[tab title=”Preparation”]
1. Mix dry ingredients in one bowl and whisk (flour through salt).

4. Mix wet ingredients in a separate bowl (buttermilk through vanilla).

5. Add dry ingredients to wet ingredients. Fold in chips (if using). Add lemon juice, if using.

6. Pour about 1/4 cup for each pancake in a non stick pan. I usually use a medium size ladle to scoop out the batter. Cook on both sides until golden brown.

7. Add syrup and serve with fruit.

[tab title=”Photos”]

ricotta pancakes


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