Maybe you love pancakes, but you need an extra protein boost in your breakfast.  Or, perhaps savory breakfasts help keep you from craving sweets all day.  Or, maybe you like breakfast for dinner.  If any of the above rings true for you, you will LOVE these savory ricotta pancakes!  I topped them with sauteed cherry tomatoes, basil and hot honey, but you can truly top them with so many savory ingredients.  I can’t wait for you to dig into these!

Why you’ll love these savory whole grain ricotta pancakes 

• A fun, savory twist to traditional sweet pancakes; 
• can also be made into waffles!
• an easy way to get extra veggies in the morning;
• can be meal prepped, frozen and heated.

Ingredients 

• Flour – choose between a whole wheat pastry, whole spelt or a good GF flour blend.
• Ricotta – I used whole milk ricotta for a better consistency, you can also use a store-bought vegan ricotta 
• Buttermilk – No buttermilk? Sub half unsweetened yogurt (any kind) and half whole milk or a non-dairy milk; or kefir; or 1 Tbs. lemon juice or apple cider vinegar + ¾ cup any kind of milk. I used flax milk and apple cider vinegar.
• Eggs – It is important to separate the whites from the yolk in this recipe, but the egg whites do not need to be beaten.
• Zucchini – Grate the zucchini, but do not peel and no need to squeeze. The zucchini flavor is very subtle. It is such an easy way to get veggies into your day! 
• Cheese – grated parmesan or pecorino.
• Lemon zest – Approx. 1 lemon yields 1 Tbs of zest.
• Oil – I use either avocado or olive oil to brush the griddle so the pancakes don’t stick. 

How to make savory whole grain ricotta pancakes 

1. Preheat a griddle to 375 degrees or medium heat. 
2. Combine the flour, salt, baking powder, and baking soda in a large mixing bowl.
3. In a medium bowl or 4-6 cup measuring cup, whisk together the ricotta, buttermilk, and egg yolks.
4. Pour the dry ingredients into the wet ingredients and stir until just combined (with a spoon or spatula, not a whisk (it will clump on the whisk).
5. Stir in the egg whites (do not need to be beaten), zucchini, parmesan, and lemon zest. 
6. Brush the griddle with oil and spoon about ¼ cup of batter onto the griddle. When bubbles start to form on the surface of the pancake and the edges become slightly dry, flip it over and cook until done. Maintain the heat on medium-low or 350 degrees.

Tips 

• Adding spices or herbs to the batter could also make them more interesting. 
• Can serve with a sauce like the dill sauce from one of my cooking classes last year or sauteed cherry tomatoes with garlic and basil, or ratatouille, as examples. I topped mine with my 5-minute cherry tomato sauce – so delicious!
• I also experimented with adding some hot honey on top for a little sweetness and a little spice – 10/10!

Substitutions 

• Whole milk ricotta – a store bought vegan ricotta or blended cottage cheese
•  Zucchini, cheese, and lemon zest – try a new variation! Such as sauteed onions and bell peppers, asparagus and scallions, blanched broccoli, grated apple with crumbled bacon…anything you like goes!
• Eggs – flax egg

Other recipe you may like 

• Grainless Banana Pancakes Recipe
• Savory Muffins with Spinach, Roasted Peppers and Feta Recipe
• Grain-Free Sweet Potato Pancakes Recipe
• Fluffy Whole Grain Lemon Poppy Seed Ricotta Pancakes Recipe
• Zucchini Bread Pancakes Recipe

If you give this savory whole grain ricotta pancakes recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Subscribe for free to my site for the latest recipes,  updates and things I’m loving lately.  If you enjoy this recipe, I taught it last year in my online class!  Give me an hour a month, and I’ll make you a better, healthier cook!

Savory Whole Grain Ricotta Pancakes Recipe

Pamela Salzman

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Servings 8 or 9 4-5 inch pancakes

Ingredients

  

1x2x3x

• 1 cup grain flour e.g. whole wheat pastry, whole spelt or a blend of GF flours
• ¼ teaspoon fine sea salt
• ½ teaspoon aluminum-free baking powder
• ½ teaspoon baking soda
• 1 cup whole milk ricotta or store-bought vegan ricotta
• ¾ cup buttermilk*
• 2 large eggs separated
• 1 cup grated zucchini do not peel; no need to squeeze
• ½ cup grated parmesan or pecorino
• 1 Tablespoon grated lemon zest
• Olive or avocado oil for brushing the griddle

Instructions

 

• Preheat a griddle to 375 degrees or medium heat.
• Combine the flour, salt, baking powder, and baking soda in a large mixing bowl.
• In a medium bowl or 4-6 cup measuring cup, whisk together the ricotta, buttermilk, and egg yolks.
• Pour the dry ingredients into the wet ingredients and stir until just combined (with a spoon or spatula, not a whisk (it will clump on the whisk).
• Stir in the egg whites (do not need to be beaten), zucchini, parmesan, and lemon zest.
• Brush the griddle with oil and spoon about ¼ cup of batter onto the griddle. When bubbles start to form on the surface of the pancake and the edges become slightly dry, flip it over and cook until done. Maintain the heat on medium-low or 350 degrees.

Notes

*No buttermilk? Sub half unsweetened yogurt (any kind) and half whole milk or a non-dairy milk; or kefir; or 1 Tbs. lemon juice or apple cider vinegar + ¾ cup any kind of milk. I used flax milk and apple cider vinegar.

Tried this recipe?Let us know how it was!