Ricotta Pancakes

Makes about 30, 2 ½ inch pancakes. 

I like to serve these pancakes warm with honey, jam, powdered sugar, or fresh berries.  They can be served as a nutritious and light dessert or a delicious breakfast treat.Theses pancakes also freeze very well and can be made in advance.  I must confess that I prefer them to blintzes on Shavuot.


  • 2 large eggs, at room temperature
  • 2 large egg whites, at room temperature
  • ½ cup unbleached all purpose flour
  • 1 tablespoon unsalted butter, melted plus 2 tablespoons for sautéing
  • Grated zest of 1 lemon
  • 2 ½ tablespoons honey
  • 8 ounces ricotta, at room temperature


Place the eggs, egg whites, flour, butter, lemon zest, honey, and ricotta into a blender. Blend all of the ingredients until JUST combined. (You may have to scrape the sides of the blender with a rubber spatula). Transfer the batter to a large measuring cup. 

Heat a 12 inch skillet over medium heat. Brush the skillet with some of the butter.                            

Working in batches, spoon a very generous tablespoon of the batter onto the skillet.  I usually fit 6 at a time.  Cook the pancakes until the bottoms are lightly golden.  Flip the pancakes and do the same on the other side.  You will need to grease the skillet each time you pour a new batch. 

Serve warm with the suggested condiments.


You can refrigerate the pancakes in a plastic container with wax paper between the layers.  Then warm them wrapped in foil in a preheated 350F oven for 10 minutes.  You can also freeze them. No defrosting is necessary just place them straight from the freezer into a preheated 350F oven for about 15 minutes.