Home ยป Whole Wheat Ricotta Pancakes

Whole Wheat Ricotta Pancakes

Back to the grind, eh? Let’s turn that frown upside down by pausing for just a moment to revel in the wonder that is ricotta pancakes…

They’re thin, delicate, and very summery with a citrus punch, compliments of orange rind. These were a quick, 15-minute meal (okay, maybe 20 with the cook time) and they were a great change from a traditional pancake.

While I don’t follow a low carbohydrate diet by any means, this recipe would suit the individual looking for something higher in protein and lower in carb. It’s hard to find a serving of 3 pancakes for just 23 grams of carbohydrate. And due to the higher protein and fat content, these pancakes are filling.


Whole Wheat Ricotta Pancakes as seen on Fake Ginger and Branny Boils Over, from Sargento

3 eggs, separated
grated rind of 1 orange
1/4 cup orange juice
1 cup low-fat ricotta cheese
1/2 cup whole wheat pastry flour
1/4 cup fat-free milk
2 Tbsp unsalted butter, melted
1/4 tsp salt


Combine egg yolks, orange rind, juice, cheese, flour, milk, butter and salt in large bowl. Stir thoroughly.

Beat whites with electric mixer until soft peaks form. Fold egg whites into batter.

Drop batter by 3-4 tablespoons disks onto greased, preheated griddle or skillet. Cook pancakes 2 minutes each side or until golden brown. Serve hot with honey or syrup, if desired. Yield: 3 servings (3 pancakes each).

Nutrition Information (per serving): 306 calories; 15.7 g. fat; 235 mg. cholesterol; 340 mg. sodium; 23 g. carbohydrate; 2 g. fiber; 13.7 g. protein

Result: These were flavored beautifully with the orange rind…it’s so prominent! The ricotta gives the pancakes a very thin and delicate shape and texture. The pancakes are fragile to flip, so be sure your griddle is hot enough…but not too hot! We really enjoyed these for something different. They’re a bit lower carb, so they are friendly to those looking to watch their carbohydrate count! Enjoy!


Question: Do you add anything unique to your standard pancake batter?

I recommend citrus rind…yum!

Be well,

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  1. July 5, 2011 / 8:02 am

    I JUST picked up some ricotta – how perfect ๐Ÿ™‚ I think I’ll try them with coconut flour!

    • Nicole
      July 6, 2011 / 4:23 am

      Let me know how it turns out…always looking for ways to use coconut flour!

  2. Liz
    July 5, 2011 / 9:03 am

    Mmm! A great way to use up leftover ricotta cheese. I always add vanilla to my pancakes (not terrible unique) but I also like mashed up banana.

  3. July 5, 2011 / 11:19 am

    I’m trying to incorporate more protein into my diet, so this is right up my alley, and I love the citrus. I just found whole wheat pastry flour at my local Fred Meyers. It works so well in baked goods. I think it works better than traditional whole wheat flour.

    • Nicole
      July 6, 2011 / 4:24 am

      Absolutely! I swear by the stuff…if you hadn’t noticed ๐Ÿ™‚

  4. July 5, 2011 / 11:34 am

    These sound delicious. I love making anything that contains orange/lemon rind just because of the way it makes my house and my hands smell afterwards. Love it.

  5. Erin
    July 10, 2011 / 3:28 pm

    I am so disappointed! I tried to make these this morning and something went terribly wrong. The pancakes turned out flat and soggy. Any tips on what might have gone wrong?

    • Nicole
      July 10, 2011 / 7:03 pm

      Sad! Mine were very thin (for pancakes) and fragile to flip, but finness seemed to do the trick. I’m not sure, Erin. ๐Ÿ™ I’m sorry!!

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