Pancakes have been a favourite of mine ever since I was a kid. My sister and I would go around to our Nan’s house every Tuesday after school before our dance class, she’d make up a pancake batter and we’d take it in turns to flip the pancakes in the air and try not to mess up her kitchen floor (I quickly learnt that pancake flipping is not my forte!). Back then, I was a child of simple tastes (i.e. extremely fussy!) so I had them with a sprinkle of sugar and maybe a squeeze of lemon if I was feeling adventurous.

I still love a traditional lemon and sugar topped pancake but these chocolate and ricotta pancakes are my current favourite. A mix between a brownie, a cheesecake, and a fluffy meringue, they are my go-to breakfast when I fancy sweet and nourishing on a lazy Sunday morning. Plus, they’re American style which means they’re super easy to flip!

As well as being delicious, they’re pretty nutritious too – they’re packed full of protein from the ricotta, have a healthy dose of fat from the eggs and coconut oil, and can easily be made gluten-free by switching the flour for a gluten-free blend.

They’re really simple to make too – just mix, fry, flip and serve with your favourite toppings. Mine are Greek yogurt, almond butter and raspberries.

I’ve been making these pancakes most weekends since perfecting the recipe: They are:

Smooth and creamy
Deliciously chocolatey
Perfectly sweet
Insanely moreish

If you give this recipe a try, let me know how you like it! Leave a comment and share it – it’s super helpful for me and other readers.

And as always, don’t forget to take a picture and tag it #FearFreeFood on Instagram. I love seeing what you cook up!

Print Recipe
Chocolate Ricotta Pancakes
Oh-so-fluffy chocolate ricotta pancakes. Deliciously chocolatey, packed full of protein and super easy to make!
Prep Time 5 minutes
Cook Time 15 minutes
Prep Time 5 minutes
Cook Time 15 minutes
  1. Mix together the flour, cocoa powder, sugar and salt and place to one side.
  2. In a jug, combine the ricotta, eggs and milk. Add the flour mixture to the ricotta mix and whisk until smooth.
  3. Heat ½ tsp butter or coconut oil in a large frying pan and pour in one tablespoon batter per pancake, leaving 3-4cm between pancakes until you have 4-6 pancakes cooking at the same time (you might have more or less depending on the size of your pan).
  4. Cook the pancakes for 2-3 minutes until they have puffed up and you can see little air bubbles in them, flip, and cook for another 1-2 minutes.
  5. Repeat with the remaining mixture (you should get about 20-30 pancakes depending on the size), adding another ½ tsp of butter to the pan in between batches.
Recipe Notes

Serving suggestions: yogurt and raspberries, almond butter and coconut chips, melted chocolate and toasted flaked almonds

*to make a gluten-free variation, simply replace the all-purpose flour with a gluten free blend. You can also use coconut flour, however this tends to make the pancakes a little cakier and requires an extra 50-100ml milk.

*to make a dairy-free variation just swap the milk for a dairy-free alternative. I like cashew milk best!