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Ricotta Pancakes

Orla Walsh, RD
Orla Walsh, RD
Orla Walsh is a Registered Dietitian, owner of Orla Walsh Nutrition, former performance nutritionist to the Irish Olympic team and regular contributor for the Irish Independent newspaper, RTE and Newstalk FM.
ricotta pancakes

I love these pancakes. Super fluffy and a great source of calcium + protein. A lovely weekend brunch option.


  • 250 g ricotta ‪‎cheese (1 tub)
  • 125 ml ‪milk
  • 2 large free-range ‪eggs (separated)
  • 100 grams wholemeal ‪‎flour
  • 1 tsp baking powder
  • pinch salt
  • vanilla extract

How to make them


  • Put the ricotta, milk, vanilla extract and egg yolks into a bowl and mix together.
  • Stir in the flour, ‪baking powder and pinch salt and whisk until smooth.
  • For speed, use a hand held blender to whizz up the the egg whites until they’re foamy.
  • Then fold this foamy mixture into the ricotta mixture.
  • Heat the frying pan and spray with oil. When hot, spoon some batter into the pan. Cook for ~1 min on each side (you’ll see them dry up which indicates when is a good time to turn them).
  • You can serve with lots of toppings e.g. ‪‎berry compote, ‪‎berries. ‪‎fruit,‪ granola, ‪‎yoghurt, ‎nut butters, ‪‎nuts, ‪‎seeds, stewed rhubarb. Or perhaps make savoury pancakes with cheese, spinach, sun-dried tomatoes, etc… etc…


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