Ricotta Hot Cakes with Berry Syrup

Ricotta Hot Cakes with Berry Syrup

This week, the Culinary Medicine team is here to share a recipe for Ricotta Hot Cakes with Berry Syrup, perfect for mornings with family!

Ingredients (Serves 8):

  • 1 cup low-fat ricotta cheese 1⁄3 cup low-fat cottage cheese 3⁄4 cup 2% milk
  • 4 eggs, separated
  • 1 cup whole wheat flour
  • 1 3⁄4 tsp. baking powder
  • 1⁄8 tsp. salt
  • Spray canola or olive oil

Berry Syrup (optional)

  • 1 cup raspberries (can use frozen)
  • 1 cup blueberries (can use frozen)
  • 1 cup strawberries (can use frozen)
  • 1 lemon, zest and juice


  1. Place all berries in a pot over medium to low heat to cook while hotcakes are prepared.
  2. Whisk together the ricotta, cottage cheese, milk, and egg yolks in a medium bowl (the mixture should be lumpy).
  3. Sift the flour, baking powder, and salt over the ricotta mix and stir until combined.
  4. Whisk egg whites in a separate bowl until stiff peaks form
  5. Gently fold the whipped egg whites into the batter to retain as much volume as possible.
  6. Heat a skillet or medium sauté pan over medium heat, and oil.
  7. Drop 2 tablespoons of batter per hotcake. Cook for 3-4 minutes or until there are bubbles forming and edges are beginning to dry. Flip and cook for another 2 minutes.
  8. Add lemon zest and juice to berries. Option to blend or mashberries.
  9. Serve hotcakes with berry syrup.

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Culinary medicine blends the art of food and cooking with the science of medicine. Discover how eating high-quality meals can help prevent and treat disease while restoring well-being. From our home to yours! Join registered dietitians virtually each week as our team guide you through recipe hacks, how to use pantry staples, and the latest nutrition research.

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