Protein‐Packed Pancakes

  • Cook Time

  • 1 Star2 Stars3 Stars4 Stars5 Stars

    Average Rating

  • Ingredients
    6 EGGS
    1 cup ricotta cheese
    1/2 cup all-purpose flour
    2 tbsp. melted butter or vegetable oil
    3/4 tsp.  baking powder
    1/2 tsp. salt
    1/2 tsp. vanilla

    Yields: 4 servings

  • Nutritional Information

    Per Serving : 1/4 of recipe

    Calories: 303

    Total Fat: 18 g
    Saturated fat: 9 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 6 g

    Cholesterol: 313 mg
    Sodium: 544 mg
    Carbohydrates: 16 g
    Dietary Fiber: 0 g
    Protein: 18 g
    Vitamin A: 820.5 IU
    Vitamin D: 69.5 IU
    Folate: 72.1 mcg
    Calcium: 278.4 mg
    Iron: 2.4 mg
    Choline: 201.4 mg


  1. BEAT eggs, cheese, flour, oil, baking powder, salt and vanilla in large bowl until blended.

  2. HEAT lightly greased large nonstick skillet or griddle over medium heat until hot. SPOON 1/4 cup portion of batter (1 Tbsp. for silver dollar size) into skillet; COOK until golden brown, turning once.

Insider Info

Serve with your favorite syrup or preserves, or raspberries, or sliced bananas and chopped pecans.

Always pre-heat skillet or griddle before cooking pancakes. Pan is hot when drops of water sizzle and dance on surface.

Cook pancakes in batches. Serve immediately or keep warm on a plate in a low (200°F) oven until all batter is used.

Make your own freezer pancakes, ready to pop in the toaster on those hurried weekday mornings.

To freeze: Cool pancakes on wire racks. Return to baking sheets; freeze in single layer 1 to 2 hours. Wrap well, individually or stacked; freeze up to 1 month.