Raspberry Ricotta Pancake

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3
Author April Woods


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


  • Combine pancake mix, ricotta cheese, and water in a large bowl.  Mix well, then fold in fruit.
  • 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.)
  • Watch for bubbles to start coming up in batter, then flip and continue cooking until golden brown.
  • Serve plain or with syrup, fruit, or a dollop of whipped topping.
  • Enjoy!


Yields 9 small pancakes.  Serving size 3 pancakes.  Per serving: calories: 310, fat: 7.8g, carbs: 47, fiber: 4g, protein: 11.3g