Fluffy Ricotta Pancakes

March 5th, 2018 | Posted by Milana in Breakfast/Brunch | Recipes - (0 Comments)

These are by far one of the fluffiest, most delicious pancakes I have made so far in my culinary experience. I highly recommend you give it a try. You won’t be disappointed!


1-1/2 Cups White Whole Wheat Flour

1 tsp baking soda

1/4 tsp salt

1 cup low fat buttermilk

2 Large egg yolks and whites

2 Tbsp Evaporated Cane Sugar (or any sugar you have on hand)

2 Tbsp Lemon Zest

1/2 of a lemon, squeezed

1/2 cup Ricotta Cheese


In a small bowl, whisk together the flour, baking soda and salt.

In a separate large mixing bowl, combine the ricotta, buttermilk, zest, sugar, and yolks by hand.

In a stand mixer, whisk egg whites until soft peaks form.

Add dry ingredients to the buttermilk mixture just until combined; gently fold in egg whites until just incorporated.

Coat a large nonstick pan with cooking spray over medium low heat. Using 1/2 cup measuring cup or scoop, spread out pancake batter and cook about 2-3 min or until lightly browned, flip and cook additional 1-2 min. Keep pancakes warm wrapped with foil in a 200F oven until ready to serve.

Serving Size: 2 Pancakes

WW Points: 6

**original recipe adapted from Kitch Me.

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Rating: 5.0/5 (2 votes cast)

Prep time: 5 mins 

Cook time: 3 mins 

Total time: 8 mins

Serves: About 12 pancakes depending size of scoop. 

Serving Size: 2 Pancakes


1/2 tsp salt (I used sea salt)

2 tsp baking powder

1 tsp baking soda

2 cups Unbleached Flour, sifted 

2 Tbsp sugar (I use organic evaporated cane), coconut sugar or maple syrup

2 eggs, slightly whisked

2 cups 1.5% Milkfat buttermilk

1 tsp vanilla extract or paste

2 Tbsp butter, unsalted and melted


In a medium bowl, whisk together the salt, baking powder, baking soda, flour and sugar. In a separate bowl, whisk together the eggs, buttermilk and vanilla. Drizzle in the butter as you continue to whisk.

Switch to a wooden spoon and make a well in the middle of the dry ingredients. Pour in the wet ingredients and stir until almost completely combined. Please remember, the more you stir pancakes the more flat and tough they will be so please mix until a few streaks of flour are remaining.

Heat a flat griddle pan to medium heat. Scoop ⅓ cup of batter and cook until bubbles begin to form, flip and cook until golden. Serve immediately with your favorite Grade A 100% Maple Syrup! 

**You may also add organic blueberries to the dry mixture before adding the wet ingredients.

Original Recipe adapted from Oh Sweet Basil

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Rating: 5.0/5 (3 votes cast)

Oatmeal Pancakes

February 16th, 2014 | Posted by Milana in Breakfast/Brunch - (0 Comments)


1/2 cup White Whole Wheat Flour
1/2 cup Oats
1 Tbsp 100% Pure Maple Syrup
1 tsp Baking Powder
1/2 tsp Baking soda
1/4 tsp salt
3/4 lowfat Buttermilk or Trader Joe’s Cultured Cashew Milk
1 tsp vanilla extract
1 egg
2 tbsp Avocado or coconut oil

Put all ingredients in a food processor and puree until smooth. Heat a non stick griddle and pour 1/4 cup of batter. Wait until bubbles start forming and then flip for another minute or so. Enjoy!

2 Pancakes per serving

Nutrition Facts
User Entered Recipe
  4 Servings
Amount Per Serving
  Calories 199.0
  Total Fat 9.6 g
  Saturated Fat 1.2 g
  Polyunsaturated Fat 2.6 g
  Monounsaturated Fat 5.0 g
  Cholesterol 48.3 mg
  Sodium 211.6 mg
  Potassium 86.6 mg
  Total Carbohydrate 23.4 g
  Dietary Fiber 2.8 g
  Sugars 5.9 g
  Protein 6.3 g
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Rating: 5.0/5 (4 votes cast)