Apple Ricotta Pancakes

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These apple ricotta pancakes are the ultimate fall breakfast! Ricotta cheese gives them an incredible light and fluffy texture while sautéed apples and lots of spices give them the perfect touch of fall.

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 486kcal

Ingredients

3 medium honeycrisp or gala apples, peeled and cut into 1/4-inch cubes
4 tablespoons unsalted butter, divided
3/4 cup ricotta cheese
1 large egg
2 cups buttermilk
2 cups all-purpose flour (spooned and leveled)
3 tablespoons packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
Melted butter for cooking
Maple syrup for serving

Instructions

Heat 1 tablespoon butter in a large skillet over medium-high heat. Add apples and sauté 5-8 minutes until apples are softened. Set aside.
Melt remaining 3 tablespoons butter. In a large bowl, whisk melted butter, ricotta, egg, and buttermilk until smooth. In a separate medium bowl, combine flour, sugar, spices, baking powder, baking soda, and salt.
Fold flour mixture into liquid until batter is just combined. Fold in half of sautéed apples. (batter will be thick)
Preheat a large skillet or griddle over medium heat and lightly brush with melted butter. Working in batches, drop pancake batter by heaping 1/4 cupfuls onto hot skillet and allow to cook 2-3 minutes on each side until pancakes are golden brown. Repeat cooking method with remaining batter, adding more butter to skillet as needed.
Serve pancakes warm with remaining sautéed apples and maple syrup on top for serving. Enjoy!

Notes

Storing Instructions

Pancakes are best if served immediately after cooking.

Nutrition