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    Home » Recipes » Breakfast

    Apr 27, 2023 · Modified: May 19, 2023 by Andrea· This post may contain affiliate links · 26 Comments

    Ricotta Protein Pancakes

    Jump to Recipe

    Are you looking for a delicious low-sugar and protein-packed breakfast option to kickstart your day? Look no further than these ricotta protein pancakes! These fluffy pancakes are not only easy to make, but they are also a healthy and tasty way to fuel your body with essential nutrients. By using eggs and ricotta cheese, these pancakes are high in protein, making them a perfect option for anyone looking to increase their protein intake without using powders.

    A stack of pancakes on a white plate surrounded by and garnished with fresh berries. On top is a dollop of yogurt and syrup is being poured over the stack.

    Some other healthy breakfast recipes you might be interested are my Tiramisu Oats, Low-Sugar Granola Recipe, Easy Overnight Oats, and, High Protein Gluten Free Cereal.

    Jump to:
    • Why you will love this recipe
    • Ingredients and Substitutions
    • How to make this recipe
    • Expert Tips
    • How to store them
    • 📖 Recipe
    • 💬 Comments

    Why you will love this recipe

    Healthy - These pancakes are a healthier alternative to traditional pancakes that are typically high in sugar and refined carbohydrates

    Easy to prepare - Everything goes into one bowl and mix. That's it!

    High in protein - With eggs and ricotta cheese being the main ingredients these pancakes are much higher in protein then regular pancakes without having to use protein powders. You can bump up the protein even further by adding toppings such as Greek yogurt, nuts, seeds, or nut butter.

    Sugar-free - No sugar or sweetener is added to this pancake batter. However if you prefer a little more sweetness you can add a tablespoon or two of sugar to the mix. Topping with maple syrup or honey will also add sweetness.

    Kid friendly - These pancakes are so delicious even the kids will gobble them up! They won't even realize they are so nutritious.

    Adaptable - This recipe is easily customizable. You can add your favorite toppings or mix-ins to create a personalized and unique breakfast experience.

    Ingredients and Substitutions

    Please refer to the recipe card below for a full list of ingredients and quantities.

    all ingredients to make ricotta pancakes labeled and on a dark wood background.

    Ricotta cheese - I used a smooth ricotta cheese but any one will work. You can also replace the ricotta cheese with equal amounts of cottage cheese.

    Eggs - are a must for this recipe. They add protein and hold everything together.

    Ground oats - You can finely grind oats in a blender or food processor or use oat flour or any other type of flour including gluten free or almond flour.

    Hemp hearts - Finely chopped nuts or chia seeds can be used in place of the hemp hearts.

    Baking powder is added to create a nice fluffy texture.

    Salt and vanilla are added for seasoning. You could also add spices like cinnamon or pumpkin spice.

    Optional Toppings

    These are my top suggestions to add even more nutrients to these already power packed pancakes.

    Fresh fruit, especially berries, is my number one favourite topping for any pancake.

    Greek yogurt adds extra protein and wonderful creaminess without the extra fat from butter or whipped cream.

    Toasted nuts or seeds also add extra protein and nutrients not to mention a welcome crunch.

    Maple syrup is essential and you don't need much to add that extra bit of sweet. Honey would also be delicious or just go completely sugar free!

    Nut butter adds extra protein, flavour and nutrients. It's a great alternative to butter on pancakes.

    How to make this recipe

    Please see full instructions in the recipe card below.

    Mix together all the ingredients in a large bowl. Heat a small amount of oil in a non-stick frying pan and scoop ¼ cup of batter into pan. Cook for 2 minutes on each side.

    Step 1 - Place all ingredients into a large bowl.

    Step 2 - Whisk everything together until smooth.

    Step 3 - Over medium heat add a small amount of oil or butter in a non-stick pan. Scoop ¼ cup of batter into hot pan. Cook for 2 minutes.

    Step 4 - Flip and cook for another 2 minutes.

    Expert Tips

    Use a non-stick pan - A non-stick pan will help prevent the pancakes from sticking and make flipping easier.

    Heat the pan properly - Start on medium-high heat and then reduce it to medium heat once the pancakes are cooking. This helps prevent the pancakes from burning. With pancakes you always want to keep a close eye on the heat and adjust accordingly.

    Use a cookie scoop - This will ensure that each pancake is the same size and will cook evenly.

    Don't flip too soon - Wait until the edges of the pancakes begin to dry out and the bottom is golden brown before flipping. You will also start to see bubble forming in the middle of the pancake.

    A stack of pancakes on a wood table with a bowls of toppings on the side as well as a cup of coffee and extra plate of pancakes.

    How to store them

    Pancakes will always be at their best when eaten fresh but these also reheat very well. Wrap or store in an air tight container in the fridge for 4-5 days. Or wrap tightly in plastic wrap and freeze for up to 3 months.

    Tried this recipe? I would love it if you could leave a star rating ⭐️⭐️⭐️⭐️⭐️ and/or a comment below. You can also follow me on social media here on Facebook, Instagram, and Pinterest!

    Want to say thank you?

    📖 Recipe

    a stack of 6 pancakes topped with fresh berries and yogurt.

    Ricotta Protein Pancakes

    Ricotta protein pancakes are a delicious and healthy breakfast option that are high in protein without the use of powders.
    4.84 from 18 votes
    Print Pin Rate Save Saved!
    Course: Breakfast, Brunch
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Servings: 10 pancakes
    Calories: 203kcal
    Author: Andrea Mut
    Prevent your screen from going dark

    Ingredients

    • 1 ½ cups ricotta cheese
    • 5 eggs
    • ½ teaspoon vanilla
    • ½ cup large flake or steel cut oats finely ground
    • 2 tablespoon hemp hearts
    • 2 teaspoons baking powder
    • ¼ teaspoon salt
    • avocado oil, butter or your chosen fat for frying

    Instructions

    • In a medium-large bowl whisk together all the ingredients until fully combined and smooth.
    • Let sit for 10 minutes.
    • Heat a non-stick frying pan over medium heat. Add ½ teaspoon of butter or oil to the pan. Pour batter (¼ cup) into piles and cook for 2 minutes per side until golden brown.
    • Keep warm in a 200-degree F oven while you cook up the rest.
    • Store in the fridge for 4 days or wrap and freeze for 3 months. Defrost in the microwave over low power or wrapped in foil in a 350-degree F oven until warm.

    Notes

    Toppings with extra protein: Greek Yogurt, Nut butter, Toasted nuts or seeds, Hemp hearts.
    Other toppings: Fresh fruit, Fruit jam or marmalade, Maple syrup, Whipped cream
    For even more protein add a scoop of your favorite protein powder. 
    Nutritional Facts are based on 2 pancakes made with ¼ cup of batter and do not include any toppings or your chosen fat for frying. 
     

    Nutrition

    Serving: 1serving | Calories: 203kcal | Carbohydrates: 10g | Protein: 16g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 204mg | Sodium: 571mg | Potassium: 234mg | Fiber: 1g | Sugar: 4g
    Tried this recipe?Mention @MyPocketKitchen or tag #mypocketkitchen!

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    Reader Interactions

    Comments

      4.84 from 18 votes (9 ratings without comment)

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    1. Kelly says

      July 14, 2024 at 7:51 pm

      5 stars
      These are exactly what I was looking for: a way to use up my ricotta in a high-protein, lower-carb recipe that doesn’t use protein powder. They’re delicious. Many thanks!

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      • Andrea says

        July 15, 2024 at 4:45 pm

        Thank you Kelly! I’m so happy you enjoyed them. Thanks so much for commenting!

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    2. Jane says

      August 10, 2023 at 8:39 am

      5 stars
      Love these thanks Andrea 😊. Love that I can eat a healthy pancake I nice change for my usual eggs or overnight oats

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      • Andrea says

        August 10, 2023 at 9:00 am

        I'm so happy you are enjoying the pancakes Jane! Thanks for commenting 🤗

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    3. Kevin Tietz says

      July 29, 2023 at 9:58 am

      For the nutritional info you listed, did you use regular or part skim ricotta? Thanks.

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      • Andrea says

        July 29, 2023 at 10:55 am

        I used regular ricotta. Note that the nutritional info is based on 2 pancakes as one serving. Hope you enjoy them!

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    4. Leslie says

      May 21, 2023 at 1:44 pm

      I loved them, but my 9-year-old wasn't totally on board until I added cinnamon sugar to hers to dress them up! She doesn't like syrup, so that sweetened them to her liking.

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    5. Jose says

      May 09, 2023 at 4:52 pm

      5 stars
      A very pleasant taste!

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    6. Bev says

      May 07, 2023 at 1:33 pm

      5 stars
      Enjoyed these pancakes very much. Used gluten free oats. Nice and light and will definitely make again. Have a few to freeze for future breakfasts (or maybe lunch or dinner!). Another great recipe, thank you Andrea.

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      • Andrea says

        May 08, 2023 at 9:33 am

        My pleasure Bev! So happy you enjoyed them and thanks so much for commenting 😊

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    7. Judy says

      May 02, 2023 at 9:41 am

      Question: the oatmeal instructions call for 1/2 cup then says finely ground. My assumption is to measure the oatmeal first, then grind it, but then it says you can sub different flours with no measurement provided. So….do I measure the oatmeal before or after I grind it?

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      • Andrea says

        May 02, 2023 at 10:16 am

        Great question! I measured the oats then ground them and measured again. The difference was minimal, so 1/2 a cup of any other flour will work. If you prefer a thinner pancake, remove one tablespoon from a cup of another type of flour. Hope that helps Judy!

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    8. Karen says

      May 02, 2023 at 8:28 am

      5 stars
      My goodness tried these again this this time with the correct non stick frying pan and they were GREAT. Absolutely fantastic. Bravo Andrea for creating and sharing this gem. So grateful to fund this yummy pancake delight and a delicious one that’s also following the Livy breakfast . What a wonderful discovery I found in my pocketkitchen.com 😍Karen

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    9. Cathy says

      April 30, 2023 at 1:29 pm

      5 stars
      These were delicious. Served with blueberries and syrup. Light and fluffy and super quick to prepare and cook!! My son said “I feel like these are healthy pancakes, but they are really good!”. That’s a win! LOL.

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      • Andrea says

        April 30, 2023 at 2:48 pm

        That's definitely a win! So happy you and your son enjoyed the pancakes!

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    10. Kelly Lukaszyk says

      April 30, 2023 at 10:21 am

      5 stars
      I just made these for my family and they were DELICIOUS. My son couldn’t even tell the difference. Will definitely make again

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      • Andrea says

        April 30, 2023 at 11:43 am

        I am so happy to hear that!! Getting the kids on board is everything 🙌

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    11. Karen says

      April 29, 2023 at 9:28 am

      Andrea I just made the pancakes and followed your recipe and used cottage cheese as didn’t have ricotta. Used butter in pan. They stuck to pan and wasn’t able to turn. Any advise? Otherwise added fruit and topped with a bit of maple syrup and were tasty but difficult to manage in pan
      Karen

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      • Andrea says

        April 29, 2023 at 9:45 am

        Hi Karen!
        Try using a bit more butter or oil, make sure you don't overcrowd the pan, and use a good non-stick. One other tip is to make sure the pan is hot when you add the batter then reduce the heat. Hope that helps and let me know if you try again

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      • Karen says

        April 29, 2023 at 9:47 am

        4 stars
        Thanks for your prompt reply Andrea. Will try it again. Karen

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    12. Susan says

      April 28, 2023 at 10:19 am

      Can u substitute cottage cheese for the ricotta?

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      • Andrea says

        April 28, 2023 at 11:01 am

        Hi Susan! Yes you can. I have made them with both. Hope you enjoy them!

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    13. Jeanine says

      April 28, 2023 at 8:03 am

      Hi Andrea,
      I can't wait to make these. I am sure these will be a delightful addition to my breakfast choices while following my plan. Thank you, once again, for another amazing recipe!
      Jeanine

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      • Andrea says

        April 28, 2023 at 8:46 am

        My pleasure Jeanine! Hope you enjoy the recipe. Be sure to come back and let us know!

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    14. Lucianna says

      April 28, 2023 at 7:15 am

      5 stars
      Just in time for me!! Just got a diabetes diagnosis and am so excited to discover most of your recipes fit right into my eating plan. Thank you again!!

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      • Andrea says

        April 28, 2023 at 7:18 am

        Sorry to hear about your diagnosis Lucianna. I am happy to hear that my recipes can help you along the way. Feel free to reach out if you have any questions.

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    Andrea from My Pocket Kitchen

    Hello and welcome to My Pocket Kitchen! I'm Andrea, a professionally trained Chef & Pastry Chef . Here you will find easy, step by step recipes that are packed with wholesome, nutrient rich ingredients. Hope you have fun! Read More…

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