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Healthy Ricotta Pancakes Recipe

two baby ricotta pancakes topped with yogurt and blueberries on a grey baby plate.
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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.

Ingredients

Units Scale
  • 1/2 cup ricotta cheese (I use whole milk ricotta)
  • 1/2 cup buttermilk (see notes for substitute)
  • 1 large egg
  • 1/2 lemon, zested and juiced
  • 1/2 tsp almond or vanilla extract
  • 1/2 cup white whole wheat flour (or all purpose flour)
  • 1/2 tsp baking soda

Instructions

  1. In large bowl, whisk the wet ingredients (ricotta, buttermilk, egg, lemon juice and almond or vanilla extract). Mix well.
  2. In another bowl, whisk the flour, baking soda and lemon zest. 
  3. Add the dry ingredients to the wet and whisk until just combined. Avoid over-mixing so that the pancakes do not get tough.
  4. Heat a griddle or large skillet over medium low heat (about 300°F). Add a thin layer of butter or oil to prevent sticking.
  5. Scoop batter by 2 tbsp 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. 
  6. Repeat with all of the remaining batter.

Equipment

Notes

  • Buttermilk substitute: Add 1.5 tsp additional lemon juice or white vinegar to a measuring cup. Fill to the 1/2 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.

Find it online: https://babyledbliss.com/ricotta-pancakes/