Apple Ricotta Pancakes

the Best way make a Delicious Apple Ricotta Pancakes just in 15 minutes

These fluffy Apple Ricotta Pancakes combine the tangy sweetness of fresh apples with creamy ricotta cheese for an irresistible breakfast treat. The ricotta creates an exceptionally tender texture while the cinnamon-spiced apples add warmth and natural sweetness to every bite.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 (makes about 12 pancakes)
Calories: 320 per serving

Ingredients for the Apple Ricotta Pancakes

For the Apple Mixture:

• 2 medium apples (Honey crisp or Granny Smith work well), peeled and diced small
• 2 tablespoons unsalted butter
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Pinch of salt

For the Pancake Batter:

• 1½ cups all-purpose flour
• 2 tablespoons granulated sugar
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup whole milk ricotta cheese
• ¾ cup milk
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 2 tablespoons melted butter, cooled
• Vegetable oil or butter for cooking

For Serving:

• Maple syrup
• Fresh apple slices
• Chopped walnuts or pecans (optional)
• Powdered sugar for dusting (optional)

Instructions

Prepare the Apple Mixture:

1. In a medium skillet over medium heat, melt the butter.
2. Add the diced apples, brown sugar, cinnamon, nutmeg, and salt.
3. Cook for 5-7 minutes, stirring occasionally, until the apples are tender but still hold their shape.
4. Remove from heat and set aside to cool slightly.

Make the Pancake Batter:

1. In a spacious bowl, combine the flour, sugar, baking powder, baking soda, and salt, whisking them together thoroughly.
2. In a separate bowl, whisk together the ricotta cheese, milk, eggs, vanilla extract, and melted butter until smooth.
3. Gradually add the wet ingredients to the dry ingredients, stirring gently until they are just blended.
4. Fold in three-quarters of the cooked apple mixture, reserving the remainder for topping.
5. Let the batter rest for 5 minutes.

Cook the Pancakes:

1. Heat a griddle or large non-stick skillet over medium heat. Lightly grease with oil or butter.
2. For each pancake, pour about ¼ cup of batter onto the hot griddle.
3. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
4. Flip and cook the other side until golden brown, about 1-2 minutes more.
5. Transfer to a warm plate and repeat with remaining batter.

Serve:

1. Stack the pancakes and top with the reserved apple mixture.
2. Drizzle with maple syrup, garnish with fresh apple slices and nuts if desired.
3. Dust with powdered sugar for an extra special touch.

Recipe Notes

• For extra fluffy pancakes, separate the eggs and whip the whites to soft peaks before folding them into the batter as the final step.
• If the batter seems too thick, add a tablespoon of milk at a time until it reaches the desired consistency.
• These pancakes freeze well. Layer them between sheets of parchment paper in an airtight container and freeze for up to 2 months.

Nutrition Information

• Calories: 320 per serving
• Fat: 15g
• Carbohydrates: 38g
• Protein: 10g
• Fiber: 2g
• Sugar: 18g

Conclusion

These Apple Ricotta Pancakes elevate the classic breakfast staple to a gourmet experience while remaining surprisingly simple to make. The combination of tender ricotta pancakes with warm, cinnamon-spiced apples creates a perfect balance of flavors and textures that the whole family will love. Whether for a special weekend breakfast, holiday brunch, or a cozy fall morning, these pancakes are sure to become a treasured recipe in your collection. Enjoy the beautiful marriage of sweet apples and creamy ricotta in every delicious bite!

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