When it comes to breakfast, the quicker the better. Everyone wakes up hungry so I try to always have something meal prepped so we can get out the door. However, on weekends I like to slow it down and enjoy the morning. Sort of.
These fluffy Ricotta Pancakes are the perfect weekend breakfast, especially paired with Blueberry Sausage. They give the illusion of being a time-consuming labor of love but in reality, they come from a box and take 2 seconds to whip up. The addition of fresh ricotta elevates these into healthy, protein-packed, delicious pancakes.
Why you’ll love this recipe
- 82 calories and 6g of protien per pancake.
- Ready in less than 10 minutes.
- From a box but tastes like it’s from scratch.
Dairy and gluten-free info
To make gluten-free, use a gluten-free pancake mix.
I don’t recommend subbing out the ricotta as there isn’t a non-dairy alternative that will do the same thing.
Ingredients and Substitutions:
These are the main ingredients and substitutions. See the recipe card below for the full ingredients list and instructions for these ricotta pancakes.
Kodiak Buttermilk Pancake Mix: use any preferred packaged pancake mix.
Low Skim Ricotta: could also use cottage cheese or sour cream.
How to make ricotta pancakes:
Step 1: mix ingredients
Mix all ingredients in a large mixing bowl. Heat a non-stick skillet or electric griddle over medium heat and spray with cooking/non-stick cooking spray.
Using a 1/4 cup spoon 1/4 cup of pancake mix onto the hot griddle and cook until it begins to bubble and easily flips on the pan. Cook each side for approximately 3-5 minutes until done. They should be golden brown.
Pancake batter additions – add the goodies
You know I’m a huge fan of adding yummy things to already yummy things. Kick your pancake game up a notch and add your favorite mix-ins to your ricotta pancake batter. Add fresh blueberries, fresh lemon juice and lemon zest, cinnamon and vanilla extract, chocolate chips, applesauce, or pumpkin pie spice.
Serving and storing notes
No pancakes are complete without your favorite toppings. Add real maple syrup, blueberry syrup, butter, peanut butter, a drizzle of honey, mashed bananas, and jam or chopped nuts. For a special occasion, I add whipped cream and chocolate chips. Add a side of fresh fruit and breakfast is served.
Store any leftover pancakes in an airtight container in the fridge for up to three days. You can also freeze these and pop them in the toaster when ready to eat.
If you love this recipe be sure to check out some of these other easy breakfast recipes:
- Brioche French Toast Casserole
- Easy High Protein French Toast Sticks (pumpkin spice!)
- Blueberry Breakfast Sausage
- Breakfast Burrito Bowls
📱 MyFitnessPal & MacrosFirst App Users
You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Ricotta Pancakes
- 1 cup Kodiak Protein-Packed Flapjack & Waffle Mix Buttermilk 145g
- 1/2 cup part skim ricotta cheese 124g
- 1 cup water
- See notes in post for flavor adds. Details for recipe base.Mix all ingredients in a bowl. Heat pan over medium and spray with cooking / non stick spray.
- Using a 1/4 cup spoon 1/4 cup of pancake mix onto the hot pan and cook until it begins to bubble and easily flips on the pan. Cook each side for approximately 3-5 minutes until done. Repeat the process for all 8 pancakes.