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Whole Wheat Ricotta Pancakes

Yields8 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

Whole Wheat Ricotta Pancakes

 2 cups whole wheat flour
 ¼ cup sugar
 1 tsp baking soda
 2 cups 1% milk
 ¾ cup ricotta cheese, light
 2 large eggs
 1 tbsp vanilla extract
For the whipped yogurt & strawberry topping:
 1 cup plain greek yogurt, 2%
 2 tbsp honey
 ½ tsp vanilla extract
 1 pinch cinnamon
 1 pt strawberries

In a large bowl whisk together the dry ingredients: flour, sugar, baking soda.


Crack eggs, one at a time, into a small bowl, checking for any shells.


In a medium bowl whisk together the wet ingredients: milk, ricotta cheese, eggs and vanilla.


Pour the wet ingredients into the dry ingredients and mix until fully combined, but do not overmix.


Heat a large skillet over medium heat. Spray well with non-stick cooking spray.


Pour ΒΌ cup batter per pancake into pan. Cook until the tops are covered in bubbles and the edges begin to crisp. Flip and cook for another 2 minutes until cooked through.


While pancakes cook, make the topping.


In a medium bowl combine yogurt, honey, vanilla extract and cinnamon. Mix well.


Slice strawberries.


Serve: 2 pancakes, 2 tablespoons yogurt topping, 1/3 cup sliced strawberries per serving.

Nutrition Facts

Serving Size 2 pancakes, 2 tbsp yogurt topping, 1/3 cup sliced berries

Servings 0

Amount Per Serving
Calories 249
% Daily Value *
Total Fat 4.6g8%

Saturated Fat 2.1g11%
Trans Fat 0g
Cholesterol 56.7mg19%
Sodium 239.9mg10%
Potassium 240mg7%
Total Carbohydrate 40.7g14%

Dietary Fiber 4.2g17%
Sugars 16.4g
Protein 11.1g23%

Calcium 17%
Iron 9%
Vitamin D 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.