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Raspberry Ricotta Pancakes

Raspberry Ricotta Pancakes

Print Recipe
Light & fluffy and infused with frozen raspberries – with extra ricotta cheese and frozen raspberries piled in-between – these Raspberry Ricotta Pancakes are no ordinary breakfast or brunch.
Course Breakfast

Ingredients

  • 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

Filling:

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

Instructions

  • For the filling, whisk ½ cup ricotta cheese and honey together and set aside.
  • For the pancakes, whisk the dry ingredients together – the flour, baking powder, brown sugar, and salt – in medium bowl.
  • In a separate bowl, whisk 1/2 cup ricotta cheese, egg yolk, and milk. Whisk the wet ingredients into the dry ingredients.
  • In a separate smaller bowl, whisk the egg white to soft peaks. Fold into batter.
  • 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.
  • Cook the batter several minutes over medium/low heat until small bubbles form, flip, and continue to cook several more minutes.
  • Top the warm pancakes with honey ricotta and thawed frozen raspberries.