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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.