Several pancakes stacked on top of each other with maple syrup dripping over the sides

Protein-Packed Pancakes

With over 18 grams of protein per serving, these Protein-Packed Pancakes will give you and your family lasting energy all morning long.

Insider Tips

- Serve with your favorite syrup or preserves, or raspberries, or sliced bananas and chopped pecans.

- Always pre-heat skillet or griddle before cooking pancakes. Pan is hot when drops of water sizzle and dance on surface.

- Cook pancakes in batches. Serve immediately or keep warm on a plate in a low (200°F) oven until all batter is used.

- Make your own freezer pancakes, ready to pop in the toaster on those hurried weekday mornings.

Pancakes stacked with a raspberry on top
Prep + Chill Time 15 min Cook Time 15 min Total Time 30 min

Looking for a recipe to get your through the morning!? These pancakes are it!


  • 6 large Rosemary Farm eggs
  • 1 cup ricotta cheese
  • 1/2 cup all-purpose flour
  • 2 tbsp melted butter or vegetable oil
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp vanilla


1. Beat eggs, cheese, flour, oil, baking powder, salt and vanilla in a large bowl until blended.
2. Heat lightly greased large nonstick skillet or griddle over medium heat until hot. 
3. Spoon 1/4 cup portion of batter (1 Tbsp for silver dollar size) into skillet.
4. Cook until golden brown, turning once.

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