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Nana's Brunch Apple Ricotta Pancakes


The holidays are quickly approaching, which means relatives are coming to town and meal prepping is in full force. What's better for the relatives than waking up to a pancake breakfast? We put together a scrumptious pancake recipe that will woo over even the most picky eaters. These Apple Ricotta Pancakes are complete with vanilla pod ice cream, mint, and caramel apple and pears. They are definitely a bit trickier to make than your usual pancake since they are meant to be a bit custardy on the inside, but we think their worth the effort (and so will all your guests).



1. 1 cup ricotta cheese
2. 1 cup all-purpose flour
3. 1/2 teaspoon baking powder
4. 1 1/2 tablespoons granulated sugar
5. 1/4 teaspoon fine salt
6. 3/4 cup milk (not non-fat)
7. 2 large eggs, separated
8. 1/2 teaspoon vanilla extract
9. Butter, for cooking

If your ricotta seems to have a lot of liquid, set it in a fine mesh strainer to drain off excess liquid about 30 minutes before you start cooking. If your ricotta seems fairly dry and compact, you can skip this step.

Pears & Apples (2 of each) a tablespoon of sugar (If you like – you can add ONEHOPE CA Sparkling Brut when you are cooking). Cook in a small pan with a pinch of cinnamon and nutmeg. Keep to the side for serving.


Whisk together flour, baking powder, sugar, and salt in a small bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate, larger mixing bowl. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.

Beat the egg whites with a handheld electric mixer until there are stiff peaks. Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining whites with a spatula.

Heat a griddle pan over medium-high heat. Melt a small bit of butter in the pan, just enough to coat the surface. Use a 1/3-cup measure to pour batter onto the hot griddle. Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining pancakes. As they are bit gooey, making them smaller like hotcakes rather than plate size makes it easier.

Serve the pancakes immediately, with pear and apple compote & creamy vanilla bean ice-cream. If you like caramel, add more sugar when you reheat the compote and allow to caramelize more.

We hope you enjoy these pancakes as much as we did! They are perfect for a main brunch dish over the holidays!


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