Ricotta Pancakes with Cinnamon Apples
Fluffy, tender, and bursting with flavor, these Ricotta Pancakes with Cinnamon Apples are the ultimate breakfast indulgence. Made with creamy whole milk ricotta cheese, these pancakes have a luxuriously light texture that pairs perfectly with the warm, spiced topping of caramelized cinnamon apples. The addition of whipped egg whites ensures an airy batter, while a hint of vanilla and melted butter adds subtle richness. Finished with a drizzle of maple syrup, this recipe is a cozy treat that's perfect for weekend brunch or holiday mornings. Easy to prepare in just 35 minutes, these ricotta pancakes will delight your taste buds with every bite. Keywords: ricotta pancakes, cinnamon apples, fluffy pancakes, caramelized apples, breakfast recipe, brunch ideas.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons granulated sugar
- 0.25 teaspoon salt
- 2 eggs (separated)
- 1 cup whole milk ricotta cheese
- 0.5 cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter (melted, plus extra for cooking)
- 2 apples (such as Granny Smith, peeled, cored, and sliced thinly)
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 0.25 cup water
Instructions
In a medium mixing bowl, whisk together the flour, baking powder, sugar, and salt. Set aside.
In a large bowl, beat the egg yolks, ricotta, milk, vanilla extract, and melted butter until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
In a separate clean bowl, beat the egg whites with a handheld mixer or whisk until soft peaks form.
Gently fold the beaten egg whites into the pancake batter in two additions, being careful not to deflate the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
Pour 1/4 cup of batter onto the skillet for each pancake and cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown. Repeat with remaining batter.
For the cinnamon apples, in a medium skillet, combine the apple slices, brown sugar, cinnamon, and water over medium heat.
Cook the apples for 8-10 minutes, stirring occasionally, until they are tender and the sauce has thickened slightly.
Serve the pancakes warm with a generous topping of cinnamon apples and an optional drizzle of maple syrup. Enjoy!
Nutrition Facts
Calories |
1538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 1559 mg | 68% | |
| Total Carbohydrate | 181.6 g | 66% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 77.6 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1082 mg | 83% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 721 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
