Raspberry Ricotta Pancakes

Serves 6-8 5" pancakes


½ cup whole wheat pastry flour
2 teaspoons baking powder
1 tablespoon brown sugar
¼ teaspoon salt
½ cup ricotta cheese
1 egg, separated
2 teaspoons milk
1/3 cup frozen raspberries, chopped


½ cup ricotta
1 tablespoon honey
½ cup frozen raspberries, thawed
Butter for pan/griddle


  1. For the filling, whisk ½ cup ricotta cheese and honey together and set aside.
  2. For the pancakes, whisk the dry ingredients together  the flour, baking powder, brown sugar, and salt  in medium bowl.
  3. In a separate bowl, whisk 1/2 cup ricotta cheese, egg yolk, and milk. Whisk the wet ingredients into the dry ingredients.
  4. In a separate smaller bowl, whisk the egg white to soft peaks. Fold into batter.
  5. In a hot pan or over a hot griddle, melt a small amount of butter and drop 2 tablespoon of batter at a time. Sprinkle a small amount of the chopped frozen raspberries on top of the pancake batter before flipping.
  6. Cook the batter several minutes over medium/low heat until small bubbles form, flip, and continue to cook several more minutes.
  7. Top the warm pancakes with honey ricotta and thawed frozen raspberries.



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