I Now Pronounce You – Ricotta Pan”Cake”

Dedicated followers to this blog know by now that I make ricotta cheese quite often, sometimes once a week. Fresh ricotta doesn’t have as long of a shelf life as the store bought brands so I’m always looking for new ways to use up the last bits of the ricotta before it loses its freshness.

In the past I’ve made ricotta cheesecake, limoncello ricotta cookies, ricotta gnocchi, ricotta and honey toasts, ricotta puffs, and if you missed the recipe for making ricotta (just in case you want to try your hand at making it) here it is ricotta cheese. I’m constantly adding ricotta to recipes substituting for cottage cheese or cream cheese. I even add a dollop of it to egg whites to make a fluffier tastier omelet.

This time of  year churns up an abundance of wedding ads and announcements for everything from dresses, cakes, flowers, wedding venues, oh wait, back up to the cakes. So I was thinking of wedding cakes and how delicious one might be with a layer of  ricotta, flavored or plain. But, no one I know is getting married, and I’m not willing to bake a wedding cake just to experiment, so I’ll  have to dream how that might taste.

However, today the closest I could come to a wedding cake was pancakes. Well, there is “cake” in the word, right? I decided to add ricotta to our favorite pancake recipe. Oh so good – and saved me from making a wedding cake and then eating it!

Main ingredients – flour, salt, baking powder, eggs and ricotta. 

A homemade syrup of limoncello and powdered sugar tops off these delicious pancakes. Depending on how much limoncello you use to make the syrup, it could start your day off with a bang or you might need a nap by 9:00 am. However, butter and/or traditional maple syrup complement these pancakes very nicely too.  Or top with fruit or homemade jam. 

Serves 4

Ricotta Pan "Cakes"

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  • 4 ounces ricotta cheese
  • 2 eggs
  • 1 cup flour (all-purpose, almond, or your favorite)
  • 1 tsp sugar
  • 1/4 tsp salt
  • 2 tsp baking powder
  • milk or cheese whey as needed to thin batter


  1. Whisk all ingredients together thoroughly. (Optional: use blender instead of whisking)
  2. Heat skillet with oil or butter.
  3. Drop generous amount of batter onto skillet.
  4. Cook until underside is golden or deeper (your preference), then flip and cook, repeat.


Optional: for fluffier pancakes separate eggs before mixing together with other ingredients, whip egg whites to soft peaks and whisk egg yolks. Then fold into other ingredients.


Calories: 236 cal
Carbohydrates: 30 g
Fat: 8 g
Sodium: 238 g
Cholesterol: 112 g
Protein: 12 g
Fiber: 1 g

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