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Raspberry Ricotta Pancakes

Raspberry Ricotta Pancakes



  • 1/2 cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1 tablespoon brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup ricotta cheese
  • 1 egg, separated
  • 2 teaspoons milk
  • 1/3 cup frozen raspberries, chopped


  • 1/2 cup ricotta
  • 1 tablespoon honey


  • 1/2 cup frozen raspberries, thawed
  • Butter for pan/griddle


  1. Filling: Whisk 1/2 cup ricotta cheese and honey together and set aside.
  2. Pancakes: Whisk the dry ingredients together – the flour, baking powder, brown sugar, and salt – in medium bowl.
  3. In a separate bowl, whisk 1/2 cup ricotta cheese, egg yolk, and milk. Whisk the wet ingredients into the dry ingredients.
  4. In a separate smaller bowl, whisk the egg white to soft peaks. Fold into batter.
  5. In a hot pan or over a hot griddle, melt a small amount of butter and drop 2 tablespoons of batter at a time. Sprinkle a small amount of the chopped frozen raspberries on top of the pancake batter before flipping.
  6. Cook the batter several minutes over medium/low heat until small bubbles form, flip, and continue to cook several more minutes.
  7. Topping: Top the warm pancakes with honey ricotta and thawed frozen raspberries.

Yield: 6-8 (5-inch) pancakes

Recipe and photo credit (used with permission): National Processed Raspberry Council

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