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  • Recipe

    Ricotta Pancakes with Fresh Fruit and Yoghurt

    Simone Austin
    Written by Simone Austin | Dietitian
    Ricotta fruit yoghurt pancakes recipe


    Makes 6 large or 8 medium pancakes

    • 1 cup (150g) self-raising flour
    • 1 teaspoon bicarb of soda
    • Pinch of salt
    • 2 tablespoons (40g) sugar
    • ~170g fresh ricotta
    • 1 cup (250ml) milk
    • 1 egg, beaten
    • 25g butter, melted
    • Extra virgin olive oil, to fry
    • Butter, to fry
    • Sliced fruit, to serve
    • Yoghurt, to serve
    • Maple syrup, to serve


    1. In a bowl mix the ricotta, milk and egg with a whisk or fork until smooth.
    2. Sift the flour, soda and salt into a bowl and stir in sugar and melted butter, beating well until smooth. Gradually whisk the ricotta mixture into the dry ingredients to form a smooth batter.
    3. Heat a large heavy based, non-stick frying pan, and add a little extra virgin olive oil and butter and pour in 1/3 cup batter to form a large pancake.
    4. Cook over medium heat for 3 minutes until bubbles appear over the surface, then flip over and cook for 1-2 minutes.
    5. Keep warm while, cooking the remaining pancakes. Serve hot with a spoonful of yoghurt and sliced fruit such as bananas, strawberries or kiwifruit slices and some maple syrup.