Ricotta Pancakes

Show: Episode:

Picture of Ricotta Pancakes Recipe 1 Video | Photo: Ricotta Pancakes Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 137 Reviews
Total Time:
40 min
Prep
10 min
Cook
30 min
Yield:
4 servings (16 pancakes)
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 2 cups water
  • 1/3 cup sugar
  • 1/3 cup honey
  • 1 1/2 teaspoons vanilla extract
  • 2 cups pancake and waffle mix (recommended: Krusteaz)
  • 1 cup whole milk ricotta cheese
  • 2/3 cup frozen blueberries
  • Melted butter

Directions

Stir 1/3 cup of water and sugar in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Stir in the honey. Set aside and keep the honey syrup warm.

Using a rubber spatula, stir the remaining 1 2/3 cups of water and vanilla in a large bowl. Add the pancake mix and stir just until moistened but still lumpy. Stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter. Fold in the blueberries.

Heat a griddle over medium heat. Brush with the melted butter. Working in batches, spoon 1/4 cup of batter onto the griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with the honey syrup.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 137 reviews

  • on September 16, 2012

    Flag

    Excellent & easy to make. Not sure what others were saying about batter being too thin. Came out perfectly. I used strawberries instead of blueberries and everyone loved them!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 17, 2012

    Flag

    I love this recipe, the ricotta gave pancake a kick of flavor. I serve this with fresh strawberry and syrup.... breakfast of champ.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 05, 2012

    Flag

    I made this recipe this morning with a few modifications. I didn't have any pancake mix, so I found a basic pancake recipe (~1 & 1/2 cups. I used splenda instead of sugar. I was worried that without an egg they wouldn't be fluffy, but they puffed up nicely. I added dried blueberries & cranberries. My husband said they were lightly sweet, he hardly needed syrup. Another great recipe from Giada!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.