These thick and fluffy pancakes are the ultimate fall breakfast! Ricotta cheese keeps the pancakes super-moist inside, while a quick 5-minute caramelized apple topping adds even more apple fun.
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Servings 12-15 pancakes
2cupswhite whole wheat flour
3tablespoonscoconut sugaror brown sugar
2large Gala applespeeled, cored and sliced
1tablespooncoconut sugaror brown sugar
Maple syrup for serving
Prepare the pancakes: In a large bowl, whisk egg, oil, ricotta, and buttermilk until smooth. Combine flour, baking powder, baking soda, cinnamon, and salt together in a medium bowl. Gently fold dry mixture into liquid stirring until just combined. Fold in grated apple.
Working in batches, drop batter by 1/4 cupfuls onto a greased hot skillet. Cook on each side 2-3 minutes or until golden brown. Keep pancakes warm.
Prepare the apple topping: In a small skillet over medium-high heat, saute apples with butter, sugar, and cinnamon until apples are tender and caramelized.
Serve pancakes warm with caramelized apples and maple syrup.
Pancakes are best if eaten on the day they are made.