Raspberry Ricotta Pancake

Raspberry Ricotta Pancakes are tasty and filling and full of good protein from the ricotta cheese.  Make some for breakfast today!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3
Calories 310kcal
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


Calories: 310kcal