Ricotta pancakes with maple-glazed apples
Experience breakfast bliss with our Ricotta Pancakes topped with Maple-Glazed Apples. Fluffy pancakes made with ricotta cheese, cinnamon, and brown sugar are paired with sweet, caramelized apples and crunchy walnuts for a delectable morning treat. Perfect for a cozy brunch or a special occasion breakfast, this recipe combines wholesome ingredients for a delicious start to your day.
- 17 May 2025
- Cook time 30 min
- Prep time 10 min
- 4 Servings
- 10 Ingredients
Ricotta pancakes with maple-glazed apples are a delicious and indulgent twist on traditional pancakes. These fluffy pancakes are made with ricotta cheese, which adds a light and creamy texture, and are topped with sweet and slightly tart maple-glazed apples. Perfect for a special breakfast or brunch, this recipe combines rich flavors with a delightful texture.
Ingredients:
Instructions:
- In a large mixing bowl, combine the self-raising flour, brown sugar, and cinnamon. Mix well to ensure the dry ingredients are evenly distributed.
- In a separate bowl, lightly beat the eggs. Add the buttermilk and milk to the beaten eggs and whisk until well combined.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined; the batter should be slightly lumpy.
- Fold in the ricotta cheese gently, taking care not to over-mix the batter.
- Heat a non-stick frying pan or griddle over medium heat. Lightly grease the surface with a small amount of butter or cooking spray.
- Pour approximately 1/4 cup of batter onto the pan for each pancake. Cook for 2-3 minutes or until bubbles begin to form on the surface and the edges look set. Flip the pancake and cook for an additional 1-2 minutes or until golden brown.
- Repeat with the remaining batter, adjusting the heat as necessary to prevent burning. Keep the cooked pancakes warm in a low oven (around 200°F/90°C) if needed.
- In a medium-sized saucepan, melt the butter over medium heat. Once melted and slightly bubbling, add the peeled, cored, and sliced apples.
- Cook the apples, stirring occasionally, for around 5 minutes or until they start to soften and caramelize.
- Add the chopped walnuts to the pan and continue to cook for another 2-3 minutes until the apples are tender and well-coated with the buttery glaze.
- Stack the ricotta pancakes on serving plates.
- Spoon the maple-glazed apples and walnuts generously over the pancake stacks.
- Optionally, drizzle with additional maple syrup or add a dollop of whipped cream for extra indulgence.
Tips:
- Make sure to use fresh ricotta cheese for the best texture and flavor in your pancakes.
- For an extra touch of sweetness, you can add a drizzle of maple syrup over the pancakes before serving.
- If you prefer a crunchier texture, lightly toast the walnuts before adding them to the apples.
- Ensure the pancakes are not too thick or too thin – the batter should be pourable but not runny.
- Consider using a non-stick skillet to easily cook the pancakes and achieve a golden-brown finish on both sides.
- Feel free to experiment with different types of apples for varying levels of sweetness and tartness.
With their creamy texture and the delightful topping of maple-glazed apples and walnuts, these ricotta pancakes are sure to become a breakfast favorite. Easy to prepare and rich in flavor, this recipe is perfect for impressing guests or simply treating yourself to a deliciously special morning meal. Enjoy your ricotta pancakes with a hot cup of coffee or tea!
| Nutrition Facts | |
|---|---|
| Serving Size | 340 grams |
| Energy | |
| Calories 600kcal | 30% |
| Protein | |
| Protein 20g | 13% |
| Carbohydrates | |
| Carbohydrates 70g | 19% |
| Fiber 6g | 15% |
| Sugar 30g | 29% |
| Fat | |
| Fat 30g | 35% |
| Saturated 7g | 25% |
| Cholesterol 130mg | - |
| Vitamins | |
| Vitamin A 160ug | 17% |
| Choline 120mg | 21% |
| Vitamin B1 0.27mg | 23% |
| Vitamin B2 0.32mg | 24% |
| Vitamin B3 1.11mg | 7% |
| Vitamin B6 0.24mg | 14% |
| Vitamin B9 63ug | 16% |
| Vitamin B12 0.60ug | 25% |
| Vitamin C 4.11mg | 5% |
| Vitamin E 0.69mg | 5% |
| Vitamin K 3.89ug | 3% |
| Minerals | |
| Calcium, Ca 280mg | 21% |
| Copper, Cu 0.59mg | 66% |
| Iron, Fe 2.31mg | 21% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 340mg | 27% |
| Potassium, K 450mg | 13% |
| Selenium, Se 27ug | 50% |
| Sodium, Na 110mg | 7% |
| Zinc, Zn 2.60mg | 24% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
More recipes
Zucchini and mint ricotta pancakes with pea salad
Easy to make and utterly delicious, this dish is perfect for brunch or a light dinner.
09 Apr 2025Sticky toffee pudding with butterscotch sauce
Quick and easy to make, it's the perfect finish to any meal.
11 Apr 2025Sticky chicken noodle salad
Paired with fresh rice noodles, crisp Chinese peas, and crunchy carrots, all drizzled with a sweet and tangy dressing for a delectable Asian-inspired meal.
01 Mar 2025Banana cake with cream cheese icing
Finished with a creamy lemon-zested icing and a sprinkle of coconut meat, this dessert is sure to impress at any gathering.
21 Apr 2025Artichoke, spinach and broccoli frittata with goat cheese
Easy to prepare and bursting with Mediterranean flavors.
07 Jun 2025