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+ servings

Apple Pie Ricotta Pancakes

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 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 -15 pancakes


  • 1 large egg
  • 3 tablespoons vegetable oil
  • 1 cup ricotta cheese
  • 2 cups buttermilk
  • 2 cups white whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons coconut sugar or brown sugar
  • 1 large apple grated
  • 2 large Gala apples peeled, cored and sliced
  • 1 tablespoon butter
  • 1 tablespoon coconut sugar or brown sugar
  • 1/2 teaspoon ground cinnamon
  • 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.