These ricotta apple pancakes transform ordinary breakfast into something extraordinary. Light, creamy ricotta cheese creates impossibly fluffy pancakes while tender apple pieces add natural sweetness and delightful texture. Perfect for weekend family breakfasts or special occasion brunches, these ricotta apple pancakes deliver restaurant-quality results in your own kitchen.
SERVES: 4 | PREP: 15 MIN | COOK: 20 MIN | TOTAL: 35 MIN
Ingredients
Dry Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1½ cups |
| Sugar | 2 tablespoons |
| Baking powder | 2 teaspoons |
| Salt | ½ teaspoon |
| Cinnamon | 1 teaspoon |
Wet Ingredients
| Ingredient | Amount |
|---|---|
| Whole milk ricotta cheese | 1 cup |
| Large eggs | 3 |
| Whole milk | ¾ cup |
| Vanilla extract | 1 teaspoon |
| Melted butter | 3 tablespoons |
Apple Mixture
| Ingredient | Amount |
|---|---|
| Medium apples (Honeycrisp or Granny Smith) | 2 |
| Lemon juice | 1 tablespoon |
| Brown sugar | 1 tablespoon |
For Cooking
| Ingredient | Amount |
|---|---|
| Butter for pan | As needed |
| Cooking oil spray | As needed |
Step-by-Step Instructions
Phase 1: Prepare Apple Mixture (5 minutes)
Step 1: Wash and core your apples, leaving the skin on for extra texture and nutrition. Dice them into small ¼-inch pieces – this size ensures they cook evenly and distribute well throughout each pancake.
Step 2: Toss the diced apples with lemon juice and brown sugar in a small bowl. The lemon juice prevents browning while the brown sugar draws out natural juices. Set aside while you prepare the batter.
Phase 2: Create the Batter (8 minutes)
Step 3: In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and cinnamon. Make sure there are no lumps – sift if necessary. This dry mixture creates the foundation for perfectly textured ricotta apple pancakes.
Step 4: In a separate bowl, gently whisk the ricotta cheese until smooth. Don’t overmix – you want it creamy but not whipped. The ricotta should look like thick, smooth cream cheese.
Step 5: Add eggs one at a time to the ricotta, whisking gently after each addition. This prevents curdling and ensures smooth incorporation.
Step 6: Gradually whisk in milk, vanilla extract, and melted butter to the ricotta mixture. The batter should be smooth and pourable but still thick enough to hold the apple pieces.
Step 7: Pour the wet ingredients into the dry ingredients. Using a wooden spoon or rubber spatula, fold together with gentle strokes. Stop mixing as soon as you no longer see dry flour – overmixing creates tough, dense pancakes.
Step 8: Fold in the prepared apple mixture with 3-4 gentle strokes. The apples should be evenly distributed without breaking apart.
Phase 3: Cooking the Pancakes (20 minutes)
Step 9: Heat a large non-stick skillet or griddle over medium heat (about 325°F if using an electric griddle). The temperature is crucial – too hot and the outsides burn before the centers cook through.
Step 10: Test the pan temperature by dropping a small amount of water on the surface. It should sizzle and evaporate within 2-3 seconds. Add a small pat of butter and let it melt completely.
Step 11: Using a ¼-cup measuring cup, pour batter onto the hot griddle. Don’t spread the batter – let it naturally form round pancakes about 4 inches in diameter.
Step 12: Cook for 3-4 minutes until the edges look set and small bubbles form on the surface. The bottom should be golden brown when you peek underneath with a spatula.
Step 13: Flip carefully with a wide spatula, supporting the pancake fully. Cook the second side for 2-3 minutes until golden brown and the center springs back when lightly pressed.
Step 14: Keep finished ricotta apple pancakes warm in a 200°F oven on a baking sheet while cooking the remaining batches. This prevents them from getting cold and maintains their fluffy texture.
Step 15: Continue cooking in batches, adding more butter to the pan as needed. You should have enough batter for about 12 medium pancakes.
Chef’s Notes
Ricotta Quality Matters: Use whole milk ricotta for the creamiest, most luxurious ricotta apple pancakes. Low-fat versions create denser results with less flavor.
Apple Variety: Honeycrisp apples provide sweetness with a slight tang, while Granny Smith adds tartness that balances the rich ricotta perfectly.
Temperature Control: Medium heat is essential – these pancakes are thicker than regular ones and need time to cook through without burning the exterior.
Fresh is Best: Don’t make the batter ahead of time. The baking powder starts working immediately, and you’ll lose that signature fluffiness that makes ricotta apple pancakes special.
Nutrition Information (Per Serving)
- Calories: 285
- Protein: 12g
- Carbohydrates: 38g
- Fat: 10g
- Fiber: 3g
- Sugar: 18g
Delicious Variations
Blueberry Ricotta Pancakes: Replace apples with 1 cup fresh blueberries for a classic twist. The technique remains the same, creating equally fluffy results.
Savory Herb Version: Omit sugar and cinnamon, add fresh chives and black pepper. Serve with eggs for a sophisticated brunch, similar to how you might enjoy these zucchini and potato pancakes for a hearty meal.
Chocolate Chip Delight: Add ½ cup mini chocolate chips along with the apples for kid-friendly ricotta apple pancakes that feel like dessert.
Lemon Ricotta Style: Replace apples with lemon zest and serve with whipped ricotta and hot honey dip on the side for an elegant presentation.
Storage & Reheating
Refrigerator Storage: Cool completely and store in an airtight container for up to 3 days. Place parchment paper between layers to prevent sticking.
Freezer Method: Wrap individual pancakes in plastic wrap, then place in freezer bags. Freeze for up to 2 months.
Reheating Options: Toast in a toaster on medium setting, warm in a 350°F oven for 5 minutes, or microwave for 30-45 seconds. Avoid high heat which dries them out.
Make-Ahead Tip: Prepare the apple mixture the night before and refrigerate. Mix the dry ingredients in advance, but combine everything fresh for best results.
Troubleshooting Common Issues
Problem 1: Pancakes are dense and heavy Solution: Your ricotta was too cold or you overmixed the batter. Use room temperature ricotta and fold ingredients just until combined – lumps are okay.
Problem 2: Centers are raw while edges burn Solution: Heat is too high. Reduce to medium-low and cook longer. These thick pancakes need gentle, even heat to cook through properly.
Problem 3: Pancakes fall apart when flipping Solution: Wait for more bubbles to form on top before flipping, and use a wide spatula for full support. The ricotta makes them more delicate than regular pancakes.
Problem 4: Apples sink to the bottom Solution: Toss apples in a tablespoon of flour before folding into batter. This helps them stay suspended throughout the pancake.
Problem 5: Pancakes stick to the pan Solution: Your pan isn’t hot enough or needs more fat. Ensure proper preheating and add butter before each batch of ricotta apple pancakes.
Equipment Essentials
- Large mixing bowls (2 needed)
- Wire whisk
- Rubber spatula for folding
- ¼-cup measuring cup for portioning
- Wide spatula for flipping
- Non-stick skillet or griddle
- Small bowl for apple mixture
Shopping List
Dairy Section
- Whole milk ricotta cheese
- Large eggs
- Whole milk
- Butter
Produce Section
- 2 medium apples (Honeycrisp or Granny Smith)
- 1 lemon
Baking Aisle
- All-purpose flour
- Sugar
- Brown sugar
- Baking powder
- Salt
- Cinnamon
- Vanilla extract
Success Secrets
1. Room temperature ingredients mix more easily and create smoother batter for the fluffiest ricotta apple pancakes possible.
2. Don’t skip the lemon juice on apples – it prevents browning and adds brightness that cuts through the rich ricotta.
3. Test your first pancake as a gauge – adjust heat and timing for the remaining batches based on how it cooks.
4. Keep the batter thick – if it seems too thin, add a tablespoon of flour. Thin batter creates flat pancakes instead of fluffy ones.
5. Serve immediately for the best texture. These ricotta apple pancakes are at their peak when hot off the griddle with butter melting on top.
