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Ricotta Pancakes

Start the day with these delicious, easy to make ricotta pancakes. They're like a bit of cheesecake in a pancake and they just happen to be egg-free too.
5 from 1 vote
Active Time: 12 minutes
Total Time: 12 minutes
Servings: 4 pancakes


  • 250 g ricotta
  • 65 g plain flour
  • 35 g caster sugar
  • ½ tsp vanilla extract


  • Put all of the ingredients into a large bowl and mix together until fully combined.
  • Divide the mixture into 4 and roll into balls. Pat the balls flat so that they're about 1cm thick.
  • Heat a large frying pan on a medium heat (I use a non-stick pan so don't use any oil, but if you don't have a non-stick pan you may want to use a little vegetable oil to stop the pancakes sticking). Once hot add the pancakes and cook for about 4 minutes until browned on one side .
  • Flip the pancakes over and cook for another 3-4 minutes, until browned and warm all the way through.
  • Serve with fresh fruit and drizzled in maple syrup.


Makes 4 pancakes. These are quite filling so I'm happy to eat 1 topped with some fruit but people with larger appetites may want 2.


Calories: 175kcal | Carbohydrates: 21.8g | Protein: 6.3g | Fat: 6.9g | Saturated Fat: 4.7g | Sodium: 80mg | Fiber: 0.5g | Sugar: 10.6g

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.

Course: Breakfast, Dessert, Snack
Cuisine: American, British
Keyword: Egg-Free
Author: Charlotte Oates