Nutella Ricotta Stuffed Pancakes


Recipe: Nutella Ricotta Stuffed Pancakes



  • 1 1/2 cups King Arthur unbleached white whole wheat flour
  • 2 eggs
  • 1 – 1 1/2 cups milk
  • 2 tbsp. butter or vegetable oil (we use soy butter or olivio)
  • 3/4 tspn. salt
  • 2 tspn. baking powder
  • 1 tbsp. sugar
  • 2 tbsp. part skim ricotta cheese
  • 2 tbsp. nutella
  • 1 handful sliced almonds (optional)
  • Honey or syrup


  1. Whisk the flour, eggs, milk, butter, salt, baking powder and sugar in a mixing bowl until there are no clumps. (Adjust the amount of milk as needed. The batter should pour easily but not be too runny.)
  2. Second, mix in the ricotta cheese and Nutella.
  3. Stir in the almonds.
  4. Heat a griddle and when hot, drop a pat of butter or vegetable oil onto the surface.
  5. Drop about a 1/4 cup of batter on the middle of the skillet.
  6. When the pancake starts to look firm and bubbles a bit on the top, flip.
  7. Cook until the other side is browned.
  8. To keep the pancakes hot while you make a batch, you can either store each pancake on an ovenproof plate in the oven on low heat (~125 degrees) or place a piece of aluminum foil over a plate pressing it down on three sides leaving one side open to slide the pancakes in.

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