The secret ingredient to lower-calorie pancakes

It turns out you CAN have your [pan]cake and eat it too.

I have often pondered how pancakes managed to slide their way into the breakfast category. Surrounded by things like omelettes, granola, and porridge, pancakes have always felt like the odd one out. Undeniably dessert-like, they’re not the most nutritious of choices – and even for someone like me who will fight for my right to eat ice-cream for breakfast, lunch, and dinner, I tend to avoid eating pancakes too regularly first thing in the morning because I just end up feeling a bit… bleurgh. 

Enter: a pancake recipe that cements them as a completely legitimate breakfast food. 

Our ricotta pancakes are a fan favourite on the site, and I can see why. Thanks to a little switcheroo between butter and ricotta, these pancakes are elevated in terms of nutritional value, without sacrificing the fluffiness and flavour we’re all after. 

Now, let me get something off my chest, loud and clear. I am absolutely not here to shame a traditional pancake recipe that indulges us in all the deliciousness that is butter. I love butter as much as the next person (probably more, if I’m being honest). But I have to admit that if pancakes are to become a regular Sunday morning tradition in my household, I really need them to squeeze a little more nutrition in. I love how this recipe has done it with such a tiny swap. 

Why ricotta?

It was surprising to me to find out just how much of a difference swapping out 2 tablespoons of butter for ricotta makes. In this recipe alone, this switch has resulted in 150 fewer calories, 11g less saturated fat, and 3.8g more protein. And, if that isn’t reason enough to give it a go, even the toughest of recipe reviewers (the CHILDREN!) confirm that you can’t even taste the difference:

“My fussy son did not pick up on the fact that they contained ricotta – so if you are not a fan of ricotta don’t let that stop you from making them.” – Gale.s

If you’re craving some pancake goodness to start your day, but just don’t want to be left with the post-pancake comedown, then why not give this recipe a go? You never know, you might even have an experience just like Australia’s Best Recipes member Kattaning Kate:

“Delightful, fluffy texture, with a hint of sweetness that is beautifully offset by the cheese. Needless to say, I’ll never return to old-style pancake recipes – which seem floury and greasy (or dry and sad) in comparison.”

Originally published as The secret ingredient to lower-calorie pancakes