Raspberry Ricotta Pancakes.

These Raspberry Ricotta Pancakes were a delicious change of pace from our regular plain pancakes.  I've been seeing a whole lot of fancy recipes for ricotta pancakes and thought maybe I could make it simple. So I did!  These are tasty and filling and full of good protein from the ricotta cheese.  I ate mine with a dollop of reduced fat whipped topping and some extra raspberries.  YUM.

Raspberry Ricotta Pancakes

Raspberry Ricotta Pancake Ingredients:

  • 1 cup Krusteaz pancake mix
  • 1 cup ricotta cheese
  • 2/3 cup water
  • 1 cup raspberries (or preferred fruit)

Raspberry Ricotta Pancake Directions:

  1. Combine pancake mix, ricotta cheese, and water in a large bowl.  Mix well, then fold in fruit.
  2. Pour a small amount of pancake batter onto a greased or non-stick medium-low heat pan or griddle (do not use high heat, I made this mistake with my first couple of pancakes. They still taste good, but they look awful.)
  3. Watch for bubbles to start coming up in batter, then flip and continue cooking until golden brown.
  4. Serve plain or with syrup, fruit, or a dollop of whipped topping.
  5. Enjoy!
{Yields 9 small pancakes.  Serving size 3 pancakes.  Per serving: calories: 310, fat: 7.8g, carbs: 47, fiber: 4g, protein: 11.3g}
Raspberry Ricotta Pancakes
Raspberry Ricotta Pancakes

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  1. YUM! Love me some ricotta pancakes! Add raspberries and I'm really in heaven!

  2. Oh yum! This sound delicious! Putting these on my list for sure!


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