These baby friendly healthy ricotta pancakes are soft, fluffy and delicious. With a hint of lemon, no added sugar, and creamy, high-protein ricotta cheese, your little one will love them, and so will you! Great for baby led weaning, finger food babies and toddlers.
This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
Baby Friendly Ricotta Pancakes
Who doesn't love creamy, lemon-laced ricotta pancakes? These soft pancakes are just like the fluffy ricotta pancakes you know and love, but made healthier and baby-appropriate with no added sugar and nutritious whole wheat flour. With only 7 simple ingredients, they are easy to whip up for a quick family breakfast on the weekend, or to keep on hand in the refrigerator for your little one. The texture is perfect for little eaters from 6 months old and up using a baby led weaning approach, or babies in the finger food stage and older.
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Ingredients
- Ricotta cheese - The main ingredient in ricotta pancakes. I use whole milk ricotta for a richer flavor, and because it's better for little ones to have the fat.
- Buttermilk - Buttermilk gives these pancakes more flavor and lift. If you don't have it, you can make a quick soured milk substitute with milk and extra lemon juice.
- Lemon zest and juice - Using both the zest and juice from half a lemon gives these pancakes a lovely light lemon flavor. For stronger lemon flavor, use a whole lemon.
- Egg - Keeps the pancakes from falling apart, and adds a little extra protein.
- Flour - I use white whole wheat flour or whole wheat pastry flour for more fiber and nutrients. For maximum fluffiness, use all purpose flour instead.
- Baking soda
- Optional almond extract or vanilla extract - choose the one that suits your taste (I'm partial to almond) or whatever you have on hand!
Helpful equipment: Bowl, whisk, microplane zester, griddle or nonstick skillet
Buttermilk Substitute
No buttermilk? You can make "sour milk" easily by adding 1.5 teaspoon lemon juice or white vinegar to a measuring cup and filling it up to the ½ cup mark with milk. Give it a little stir and let it stand for 5 minutes.
Step By Step Instructions
For the full printable recipe, scroll to the recipe card at the bottom of the page.
- In a large bowl, whisk the wet ingredients (ricotta, buttermilk, lemon juice, egg, almond or vanilla extract).
- In a small bowl, whisk the dry ingredients (flour, baking soda, and lemon zest).
- Add the dry ingredients to the wet ingredients and stir until just combined. You want to avoid over-stirring so that the pancakes stay soft and fluffy, not tough.
- Melt a little butter or coconut oil in a skillet or on a griddle heated over low heat (about 300°F) and scoop the batter into the skillet. You may need to use the back of a spoon to spread it into a circle if it's too thick to spread on it's own.
- Cook until the pancakes start to dry on the edges, about 2-4 minutes), then flip and cook the other side an additional 1-2 minutes. Repeat until you have used all the batter.
Tips for Perfect Ricotta Pancakes
- Don't over-mix. Stir in the dry ingredients until just blended. Over-mixing makes pancakes tougher.
- Lower the heat. This batter is thicker and takes a little longer to cook than regular pancakes. Keep the heat lower to ensure the outside doesn't burn before they're fully cooked. The temperature of your griddle should be about 300°F.
- Use all-purpose flour for fluffier pancakes. I like to use white whole wheat flour or whole wheat pastry flour for more nutritious pancakes, but if you want them extra light and fluffy, use either half all purpose flour, or 100% all purpose flour.
Storage and Reheating
Store pancakes in an airtight container in the refrigerator for up to 4 days. They also freeze well! Freeze in a single layer on a parchment or silicone-lined baking sheet, then store in a freezer safe bag (remove as much air as possible) in the freezer for up to 3 months. Thaw frozen pancakes overnight in the refrigerator or on the counter for up to 2 hours.
To reheat, simply pop a pancake in the microwave for 15-20 seconds, or reheat gently in a skillet over low heat or in the oven at 350 until warmed through. You can also stick them in the toaster or toaster oven on the lowest setting.
How To Serve Ricotta Pancakes To Babies 6 Months and Up
For baby led weaning babies 6 months and older, or for babies in the finger food stage, cut pancakes into strips the width of 1-2 adult fingers. This shape is easiest for little hands to pick up and bring to their mouths.
Once baby has a pincer grasp, using the index finger and thumb to pick up small objects (usually around 9-10 months), you can cut pancakes into small bite-size pieces or continue offering strips.
I like to serve these pancakes with some plain Greek yogurt, or even extra ricotta, on the side for more protein, plus whatever fruit is in season (in a baby-appropriate shape). You could also top with some no-sugar berry compote for a little added sweetness.
Since these have no added sugar, you can top with a drizzle of pure maple syrup, honey, raspberry preserves or lemon curd for older kids and adults for a little extra sweetness.
More Baby Friendly Pancake Recipes
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Healthy Ricotta Pancakes Recipe
These baby friendly healthy ricotta pancakes are soft, fluffy and delicious. With a hint of lemon, no added sugar, and creamy, high-protein ricotta cheese, your little one will love them, and so will you! Great for baby led weaning, finger food babies and toddlers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 baby pancakes 1x
- Category: breakfast
- Method: stovetop
- Cuisine: American
Ingredients
- ½ cup ricotta cheese (I use whole milk ricotta)
- ½ cup buttermilk (see notes for substitute)
- 1 large egg
- ½ lemon, zested and juiced
- ½ tsp almond or vanilla extract
- ½ cup white whole wheat flour (or all purpose flour)
- ½ tsp baking soda
Instructions
- In large bowl, whisk the wet ingredients (ricotta, buttermilk, egg, lemon juice and almond or vanilla extract). Mix well.
- In another bowl, whisk the flour, baking soda and lemon zest.
- Add the dry ingredients to the wet and whisk until just combined. Avoid over-mixing so that the pancakes do not get tough.
- Heat a griddle or large skillet over medium low heat (about 300°F). Add a thin layer of butter or oil to prevent sticking.
- Scoop batter by 2 tablespoon for mini pancakes onto the griddle or skillet. Cook for 2-4 minutes, or until the edges begin to dry. Flip pancakes and cook an additional 1-2 minutes.
- Repeat with all of the remaining batter.
Notes
- Buttermilk substitute: Add 1.5 teaspoon additional lemon juice or white vinegar to a measuring cup. Fill to the ½ cup line with milk and give it a stir. Let it rest for 5 minutes, then use as you would buttermilk.
- Careful not to over-mix to avoid tough pancakes.
- This batter is thicker than regular pancakes and will take longer to cook. Keep the heat lower than you normally would (about 300°F) so that the outsides don't burn before they are all the way cooked.
- Use all-purpose flour for fluffier pancakes. I like to use white whole wheat flour or whole wheat pastry flour for more nutritious pancakes, but if you want them extra light and fluffy, use either half all purpose flour, or 100% all purpose flour.
- Serve with plain Greek yogurt, extra ricotta, or no sugar berry compote for babies and toddlers, or sweeten things up for adults and older children with a drizzle of maple syrup, honey, lemon curd or raspberry preserves.
- Store leftovers in the refrigerator in an airtight container for up to 4 days, or freeze for up to 3 months.
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