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maple syrup drizzled on stacked apple ricotta pancakes
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Apple Ricotta Pancakes

Fresh ricotta cheese with a hint of lemon zest that is then topped with some sauteed apples make these apple pancakes the perfect fall breakfast.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 pancakes
Calories 261kcal
Author Ryan Beck

Ingredients

Apple Ricotta Pancakes

  • 1 cup whole milk ricotta
  • 1/3 cup heavy cream
  • 1/2 lemon, zested
  • 2 large eggs, whites and yokes separated
  • 3/4 cup buttermilk
  • 1 cup all-purpose flour
  • 1 1/2 tbsp honey
  • 3/4 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • unsalted butter for greasing
  • maple syrup & toasted walnuts for topping

Apple Filling/Topping

  • 2 tbsp unsalted butter
  • 2 Honeycrisp apples, peeled, cored and diced into 1/2 inch cubes
  • 2 tbsp light brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp kosher salt

Bacon Butter

  • 6 tbsp unsalted butter, room temperature
  • 8 slices bacon, cut into 1/2 pieces
  • 1 tbsp honey
  • 1/8 tsp sea salt

Instructions

Bacon Butter

  • Heat large skillet over medium heat. Add bacon and cook until crisp, about 5 minutes. Transfer to a paper towel-lined plate and cool.
  • In a small bowl, mix together butter, honey, salt and bacon until combined. Store in fridge until ready to use.

Apple Filling/Topping

  • Heat a medium skillet over medium heat and add butter. Once butter is melted, add apples, brown sugar, cinnamon and salt and cook, stirring occasionally for 3-5 minute or until the apples are starting to soften. Remove from heat and set aside.

Apple Ricotta Pancakes

  • Preheat oven to 200°F.
  • In large bowl, beat half of the ricotta and cream until whipped, about 3 minutes. Stir in the lemon zest, egg yolks, buttermilk, remaining ricotta and honey. Set in fridge until ready to use.
  • In another large bowl, beat egg whites until they have stiff peaks, which should take about 5 minutes.
  • In small bowl, whisk together flour, cinnamon, baking soda and salt .Add flour mixture to the ricotta mixture and stir until just combined.
  • Slowly stir in the egg whites until just combined, which lightens the batter. If using apples for filling, stir in at this point.
  • Heat a large skillet over medium heat and coat with butter. Pour 1/4 cup of the batter into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip with a spatula and cook for another 2 minutes or until golden brown. Wipe skillet and repeat process. Keep the pancakes in the oven until all are ready to eat.
  • Top with bacon butter, maple syrup and toasted walnuts. If you didn't add apples to batter, top pancakes with it.

Notes

  • Baking Soda Freshness - you may not realize this but baking soda actually expires pretty quickly. Use baking soda that is less than a year old since it has been opened. If you use older baking soda, it won’t be powerful enough to help leaven the donuts. You can test it by stirring half a teaspoon of baking soda into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use.
  • Whisk Dry Ingredients - to avoid lumps, whisk the dry ingredients before adding to the wet ingredients.
  • Whipped Egg Whites - it is an extra step, but whipped egg whites add to the lightness of the pancakes and helps them rise even more.
  • Don't Overmix - to add to the above, you don't want to overmix the batter. You want to have some lumps to create fluffy pancakes.
  • Rest the Batter - if you have the time, rest the batter for 15 minutes so the flour absorbs the liquid. I do this as I'm warming up the pan.
  • Use an Electric Skillet - a large electric skillet allows you to make multiple pancakes at a time, but you can use a cast iron skillet as well.
  • Wipe Skillet - by using butter, it will eventually burn so wipe the skillet between pancake batches to keep from having burned pancakes.
  • Don't Flip Too Early - wait until bubbles pop and form holes that stay open on the surface of the batter before flipping the pancakes.

Nutrition

Serving: 1pancake | Calories: 261kcal | Carbohydrates: 20g | Protein: 9g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 80mg | Sodium: 338mg | Potassium: 108mg | Fiber: 1g | Sugar: 7g | Vitamin A: 500IU | Vitamin C: 2.5mg | Calcium: 100mg | Iron: 0.7mg