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Kiwi Ricotta Pancakes

The perfect ricotta pancakes made even better when topped with Kiwi and Nutella®.

35 min
Kiwi Ricotta Pancakes

INGREDIENTS for 6 portion

315g fresh ricotta

185ml full cream milk

4 eggs, yolks and whites separated

150g plain flour

1 tsp baking powder

Pinch of salt

35g butter

15g (1 tbsp) Nutella® per portion, to serve

Diced kiwifruit, to serve

Strawberries and raspberries, to serve


Mixing bowl


Frying pan

nutella – an ingredient to prepare this delicious recipe

To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!


Drain any excess liquid from ricotta. Crumble ricotta into a mixing bowl, add milk and egg yolks and whisk to combine. Sift the flour, baking powder and salt into a bowl. Add to the ricotta mixture and mix until just combined.

Place egg whites into the bowl of a stand mixer and whisk until stiff peaks form. In two batches, use a large metal spoon to fold egg whites through batter.

Lightly grease a small, non-stick frying pan with 1 tsp butter. Pour 1/6th of the batter into the pan and fry over a low to medium heat for 2 minutes, flip and cook for a further 2 mins until golden.

Arrange pancake on a plate. Spread the top pancake with 15g (1 tbsp) Nutella® then sprinkle with diced kiwifruit and fresh berries to serve.


Proud of your baking progress? We are, too! 

Share a pic (and the recipe) ​ with the hashtag #nutellarecipe on social media. ​We’ll love to see the worldwide web getting a little sweeter <3 

Rainforest Alliance Nutella
Good to know

All the cocoa we buy comes from Rainforest Alliance Certified farms

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