Cornflake Ricotta Pancakes

Cornflake Ricotta Pancakes

25-minute recipe Serves 10
Cornflakes are a superhero ingredient you'll never want to run out ever again. They add a crunchy finish to each ricotta pancake. (Ricotta makes pancakes extra-light while adding extra protein.) Tip: Go all out and serve these pancakes with eggs and bacon for a loaded breakfast plate.
25-minute recipe Serves 10


1/2 cup
1 1/2 tsp
1/4 tsp
1/2 cup


Prep: 10-minute | Cook: 15-minute
  • 1

    Whisk eggs, ricotta, milk and butter in a medium bowl.

  • 2

    Combine flour, baking powder and salt in a large bowl. Stir in egg mixture just until smooth.

  • 3

    Heat a large non-stick frying pan over medium. Spray with cooking spray. Pour 1/4 cup portions of batter into pan and cook until bubbles form on the top of each pancake, 2 to 3 minutes. Sprinkle tops with some of the cornflakes, then flip. Cook until the bottom is golden brown, about 2 minutes. Repeat with remaining batter and cornflakes, lowering heat as needed.

  • 4

    Serve topped with a sunny-side-up egg and crispy bacon, if desired.

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Last updated: January 30th, 2021

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