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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.
Course Breakfast, Dessert, Snack
Cuisine American, British
Keyword Egg-Free
Prep Time 12 minutes
Total Time 12 minutes
Servings 4 pancakes
Calories 175kcal
Author Charlotte Oates


  • 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