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Cranberry Ricotta Pancakes Recipe

User Rating 2.5 Star Rating (5 Reviews)


Cranberries and ricotta cheese give tang to pancakes.

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes


  • 2 cups flour (substitute 1/2 whole wheat flour, if desired)
  • 1/4 cup granulated white sugar
  • 2 teaspoons baking powder
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 cups ricotta cheese
  • 2 teaspoons vanilla extract
  • 6 eggs, separated
  • 2 cups dried or frozen thawed cranberries (more tart)


Whisk together flour, sugar, baking powder, cinnamon, and nutmeg. Set aside.

Beat egg whites until stiff. Set aside.

In a separate bowl, whisk together ricotta cheese, vanilla extract, and egg yolks until combined. Add flour mixture and stir just until combined. Do not overmix. Fold in beaten egg whites along with cranberries.

Cook on a greased, preheated griddle and serve with maple syrup or berry sauce.

Yield: 4 servings

User Reviews

Reviews for this section have been closed.

 3 out of 5
You do not need butter..., Member 69scookie

This recipe is healthy and delicious without the modifications suggested by another reviewer...Ricotta not only tastes yummy but it's a great way to reduce your calorie and fat intake so stick with the original recipe...

9 out of 10 people found this helpful.

See all 5 reviews

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