Cranberry Ricotta Pancakes

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 107.9
  • Total Fat: 3.1 g
  • Cholesterol: 52.6 mg
  • Sodium: 84.3 mg
  • Total Carbs: 15.2 g
  • Dietary Fiber: 1.0 g
  • Protein: 5.1 g

View full nutritional breakdown of Cranberry Ricotta Pancakes calories by ingredient


Easy to double recipe. Good anytime of day Easy to double recipe. Good anytime of day
Number of Servings: 12


    1 cup Flour (1/2 cup whole wheat,1/2 cup white)
    1/4 cup granulated white sugar
    1 tsp baking powder
    1/4 tsp cinnamon
    1/4 tsp nutmeg
    1 cup part skim ricotta cheese
    1 tsp vanilla extract
    3 eggs, separated
    1/4 cup dried cranberries


Use dried cranberries for more sweetness, frozen for more tartness.
May have to add milk to thin ricotta.
Can Puree ricotta and egg yolks.
May need more leavening.


1. Whisk together flour, sugar, baking powder, cinnamon and nutmeg. Set aside.
2. Beat egg whites until stiff. Set aside.
3. In a separate bowl, whisk together ricotta cheese, vanilla extract and egg yolks until combined.
4. Add flour mixture and stir until just combined.
5. Do not over mix. Fold in beaten egg whites along with cranberries.
6. Cook on a greased, preheated griddle.

Serving Size: Makes 12 medium pancakes

Number of Servings: 12

Recipe submitted by SparkPeople user FUTBOLREF.