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apple ricotta pancakes stacked on top of each other on white plate
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Apple Ricotta Pancakes

These apple ricotta pancakes add an Italian twist with ricotta cheese, but taste like fall with sautéed apples on top.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 pancakes
Calories 179kcal
Author Ryan Beck

Ingredients

Ricotta Pancakes

  • 1 ½ cups all-purpose flour
  • 3 tablespoon light brown sugar
  • 2 teaspoon baking powder
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • ¼ teaspoon baking soda
  • 1 cup milk
  • 1 cup whole milk ricotta
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon melted unsalted butter plus more for greasing

Apple Topping

  • 2 tablespoon unsalted butter
  • 2 Granny Smith apples, peeled, cored and diced into ½ inch cubes
  • 2 tablespoon light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon sea salt

Instructions

  • Preheat oven to 200°F. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, salt and baking soda until combined. Make a well in the center.
  • In another bowl, mix together the milk, ricotta, eggs, vanilla extract and melted butter. Add to the dry ingredients and mix until just combined.
  • Heat a large skillet over medium heat and coat with butter. Pour ¼ 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.
  • 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. Top pancakes with apples.

Notes

  • Baking Powder Freshness - you may not realize this but baking powder and baking soda actually expires pretty quickly. Use baking powder that is less than a year old since it has been opened. If you use older baking powder, it won’t be powerful enough to help leaven the donuts. You can test it by stirring half a teaspoon of baking powder 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 in this pancakes recipe, whisk the dry ingredients before adding to the wet ingredients.
  • 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 10 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: 179kcal | Carbohydrates: 21g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 66mg | Sodium: 291mg | Potassium: 67mg | Fiber: 1g | Sugar: 1g