Ricotta Pancakes Recipe

    8 Servings


  • 2 cups Boiling Water
  • 1/3 cup Sugar
  • 1/3 cup Honey
  • 1 1/2 teaspoons Pure Vanilla Extract
  • 2 cups Pancake Mix
  • 1 cup Ricotta Cheese
  • 2/3 cup Frozen Blueberries
  • Butter


  1. Stir one-third cup of water and sugar in a small saucepan over medium heat for approximately five minutes until the sugar dissolves.
  2. Mix in the honey.
  3. Set aside and keep the honey syrup warm.
  4. Use a rubber spatula and stir the remaining water and vanilla in a large bowl.
  5. Add the pancake mix and stir just until moistened... yet still lumpy.
  6. Mix ricotta into the pancake mixture and stir gently to incorporate the ricotta but maintain a lumpy batter.
  7. Fold in the blueberries.
  8. Heat a griddle over medium heat.
  9. Brush with the melted butter.
  10. Working in batches, spoon one-quarter cup of batter onto the griddle for each pancake.
  11. Cook until golden brown, approximately two-three minutes per side.
  12. Serve with the honey syrup if so desired.


Giada De Laurentiis
Cooking Method:
Food Network
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Related Recipes:
Pancake Recipes, Griddle Recipes, Breakfast Recipes, Food Network Recipes, Cheese Recipes
Recipe Yields:
16 pancakes
Prep Time:
Cook Time:
Total Time:
Author: Matt R.
Source: Giada De Laurentiis
Recipe Yields: 16 pancakes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Nutrition Facts

Serving Size 2 pancakes
Servings Per Recipe 8

Amount Per Serving
Calories from Fat 50
Calories 381

% Daily Value*
Total Fat 6g
  Saturated Fat 2g
Sodium 33mg
Total Carbohydrate 68g
  Dietary Fiber 2g
  Sugars 30g
Protein 12g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.