Ricotta Pancakes

The ricotta in these pancakes is what makes them so fluffy and delicious.


  • Makes 19-20 Pancakes
  • 220g plain flour or GF*
  • 2 tsp baking powder or GF*
  • 250g tub ricotta or sub for coconut yoghurt*
  • 100ml cows milk or plant based alternative*
  • 3 med eggs or if you like can sub for chia eggs*
  • 2 tsp vanilla extract
  • Zest of 1 lemon Juice of half a lemon

For the Jam

  • 200g fresh or frozen berries
  • 1 tbsp chia seeds
  • 1 tsp vanilla extract
  • Splash of water


In a large bowl mix together the flour, baking powder and lemon zest – set aside.

In a separate bowl whisk together the ricotta, eggs, vanilla, milk and lemon juice then pour this mixture into the flour bowl. Gently mix it all together carefully to avoid any over mixing.

Spoon tablespoon amounts onto a medium hot frying pan with a little oil or butter and fry for 1-2 minutes on each side or until fully cooked through, fluffy and full of air bubbles.

Make the jam by adding all the ingredients to a saucepan and cooking for 4-5 minutes until thick and jam like. You may want to use a potato masher to help break down the fruit.

This jam will keep covered in the fridge for 2 weeks once cooled. Suitable from 6 months. Both jam and pancakes can be frozen for up to 3 months.

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