Donna Hay: Basics To Brilliance Kids

Make a cafe-worthy breakfast at home with Donna Hay's easy ricotta pancakes recipe. You can also try Donna's blueberry pancakes. Yum.


  • 1 1/3 cups (175g) white spelt flour

  • 1 tablespoon baking powder

  • ¼ cup (55g) caster (superfine) sugar

  • 1 egg

  • 1 cup (250ml) milk

  • 2 teaspoons vanilla extract (my secret trick)

  • 40g unsalted butter, melted

  • 1 cup (240g) fresh firm ricotta


  • 1.

    Place the flour, baking powder and sugar in a big bowl and mix to combine, using a whisk.

  • 2.

    Break the egg into a medium jug. Add milk, vanilla and melted butter and whisk to combine.

  • 3.

    Using a spoon, make a well in the centre of the flour mixture. Pour the egg mixture into the well, then whisk it all together to make a smooth batter. 

  • 4.

    Roughly crumble the ricotta into the pancake batter and whisk gently to combine.

  • 5.

    Heat a large, lightly greased non-stick frying pan over medium heat. Using a ladle or a cup, add about ¼ cup (60ml) of the batter to the pan for each pancake (you can cook 2–3 at a time, just leave yourself enough space for flipping). Cook pancakes for 1–2 minutes each side or until they’re golden, using a turner to flip them.

  • 6.

    Stack and serve the pancakes warm from the pan with your choice of toppings.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 232kj
  • Fat Total 8g
  • Saturated Fat 4g
  • Protein 6g
  • Carbohydrate 34g
  • Sugar 22g
  • Sodium 148mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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For more recipes like this, purchase your copy of Donna Hay's new cookbook, 'Basics to Brilliance Kids' at or from your favourite book store.

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