This ricotta hotcakes recipe is satiating and nutrient dense using your homemade Whole Milk Ricotta.  Packed with protein, fibre and healthy fats – these are a sure way to start (or finish) your day in hotcake heaven.


Homemade Ricotta Hotcakes Recipe


  • 250g Whole Milk Ricotta.
  • 125ml full-fat milk.
  • 2 eggs, separated.
  • 1 tsp. vanilla bean paste.
  • Zest of one lemon.
  • 75g almond meal.
  • 25g corn flour, or arrowroot flour (tapioca starch).
  • 1 tsp. baking powder.
  • Pinch of salt.
  • Butter, ghee, coconut oil or oil of choice for frying.
  • 250g fresh or frozen berries of your choice.
  • Full-fat Greek yoghurt or Coconut Yoghurt to serve (optional).


  1. Put the ricotta, milk, egg yolks, vanilla and lemon zest into a bowl and mix to combine.
  2. Add the almond meal, sifted corn flour/arrowroot flour, baking powder and salt. Mix well to give a smooth batter.
  3. Beat the egg whites until soft peaks form.
  4. Heat the butter/ghee/oil in a large non-stick frying pan and drop in heaped desserts spoons of batter.
  5. Cook the pancakes for about 1 minute each side, or until golden brown.
  6. Serve with yoghurt and warmed berries, or any other desired toppings.
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Find our homemade Whole Milk Ricotta Video here.