Sweet Zucchini-Ricotta Pancakes with Raisins and Wa

Name: Sweet Zucchini-Ricotta Pancakes with Raisins and Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small zucchini (23 lb.), coarsely grated; 1/2 tsp. salt; 2 large eggs; 1/2 cup low-fat ricotta cheese; 1/4 cup sugar; 1/2 cup whole-wheat pastry flour; 1/2 tsp. ground cinnamon; 1/4 tsp. baking powder; 1/4 cup raisins; 1/4 cup toasted walnuts pieces; Butter or oil for cooking

Servings: persons

1
Sprinkle zucchini with salt, stir to combine, and let stand 30 minutes.
2
Squeeze moisture out of zucchini with hands, removing as much liquid as possible.
3
Transfer to small bowl.
4
Whisk eggs until frothy in separate bowl.
5
Whisk in ricotta and sugar.
6
Stir in flour, cinnamon, and baking powder.
7
Fold in raisins, walnuts, and zucchini.
8
Add butter or oil to large nonstick skillet over medium heat.
9
Drop 2 heaping Tbs.
10
batter onto skillet for each pancake.
11
Spread into 3-inch pancakes, and cook 2 to 3 minutes, or until bottom is lightly brown.
12
Flip pancakes, and flatten slightly with spatula.
13
Cook 1 to 2 minutes more, or until golden and firm.
14
Repeat with remaining batter.
15
Serve hot.

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 small zucchini (23 lb.), coarsely grated, 1/2 tsp. salt, 2 large eggs, 1/2 cup low-fat ricotta cheese, and more.

Yes, Sweet Zucchini-Ricotta Pancakes with Raisins and Walnuts falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Zucchini-Ricotta Pancakes with Raisins and Walnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions