Real Food Rating

Ricotta and Maple Pancakes

May 24, 2025

30 mins

easy

Serves 10

Start your kid’s morning right with Ricotta and Maple Pancakes—a delicious and nourishing breakfast for the whole family. These pancakes are made with wholesome ingredients, offering a light and fluffy texture that’s naturally sweetened with pure maple syrup. The addition of ricotta enhances the creaminess and boosts the protein content, making this a satisfying meal that even the pickiest eaters will love.

 

Perfect for cozy weekend mornings or a quick weekday breakfast, these pancakes are easy to whip up and packed with nutrients. Pair them with fresh berries, a sprinkle of nuts, or a dollop of yogurt for an extra touch of goodness. Get ready to make these healthy, family-friendly pancakes a part of your morning routine – they won’t disappoint!

 

DIETARY:  VEG

AGE GROUP: 12 months+

DIFFICULTY LEVEL: Beginner

SERVES: 10

PREP: 20 mins

COOK: 10 mins

 

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Ingredients

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Multiply the recipe to prep extras for the week.
1 cup (240g) ricotta cheese
2 eggs
1 tsp (5ml) vanilla extract
1 tbsp (20ml) maple syrup
2 tsp (8g) baking powder
⅔ cup (100g) wholemeal spelt flour
1 ½ tbsp (30ml) coconut oil, plus extra for frying
Optional toppings:
Unsalted butter
Maple syrup
Almond flakes
Fresh berries

Directions

1.
Add all ingredients into a large bowl and whisk until well combined.
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2.
Heat a non-stick frying pan over low-medium heat and brush with coconut oil.
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3.
Pour ¼ cups of batter into the pan and cook pancakes on each side for about 1-2 mins or until golden brown.
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4.
Stack your pancakes and top with a dollop of butter, maple syrup, flaked almonds and berries.
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Notes

Serving and storing leftovers: Serve immediately, store in an airtight container in the fridge for up to 6 days or freeze for up to 4 months.
Prep tips: These pancakes are soft and fluffy, therefore they are a bit tricky to flip over in the pan if they’re too large. It’s easier to make smaller ones that are easy to turn.
Allergies: For a dairy-free version: Swap ricotta with coconut cream or yoghurt.
For a gluten-free version: Swap wholemeal spelt flour with brown rice flour or a gluten-free flour blend.
For an egg-free version: Swap egg for a store-bought egg replacer or use a flax egg (1 egg = 1 tbsp flaxseed meal + 3 tbsp water) or chia egg (1 egg = 1 tbsp chia seed meal + 3 tbsp water).
Easy ingredient swaps: Swap maple syrup for honey. Swap coconut oil for extra virgin olive oil.
Additional boosters: Boost batter with chia seeds or ground seeds.
Baby-friendly version: Leave out maple syrup.
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