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raspberry ricotta pancakes

Raspberry Ricotta Pancakes

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  • Author: Katie Deacon
  • Total Time: 0 hours
  • Yield: 8 pancakes 1x


There is truly nothing better than a long, lazy morning where you can really make a fuss of breakfast.


  • 125g self raising flour
  • 50g golden caster sugar
  • 3 large eggs, separated
  • 50g unsalted butter, melted
  • 150ml buttermilk
  • 150g ricotta cheese
  • 150g raspberries


  1. In a large mixing bowl stir together the flour and sugar. In a large jug whisk the egg yolks, melted butter and buttermilk, pour the wet ingredients onto the dry and mix until combined.
  2. In the bowl of an electric stand mixer whip the egg whites to soft peaks and fold into the pancake batter followed by the ricotta and raspberries.
  3. Heat a tablespoon of oil in a large frying pan over a medium heat. Dollop two tablespoons of batter per pancake into the hot pan and cook for 2 minutes per side. Continue till you’ve used up all of your batter. Serve with whipped cream, extra raspberries and a drizzle of honey.
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes per batch
  • Category: Breakfast
  • Cuisine: Baking