Ricotta & parsley pancakes

Ricotta & parsley pancakes combine creamy ricotta with fresh parsley for a tasty twist on traditional pancakes, perfect for breakfast or brunch. Served with cherry tomatoes and avocado, they offer a delightful and nutritious meal option.

24 Nov 2025
Cook time 15 min
Prep time 10 min

Ingredients:

1.50 cups all-purpose white wheat flour
1 tsp baking powder
2 eggs
1.50 cups milk (1% fat)
1/2 cup ricotta cheese
1 tbsp fresh parsley
salt & pepper to taste
1 short spray cooking spray oil
2 cups cherry tomatoes
1 avocado
1 cup basil leaves

Ricotta & parsley pancakes are a delicious and nutritious twist on the traditional pancake recipe. This dish combines the creamy texture of ricotta cheese with the fresh taste of parsley, making it a perfect meal for breakfast, brunch, or even a light dinner. Accompanied by cherry tomatoes and avocado, these pancakes are a delightful way to start or end your day.

Instructions:

1. Prepping the Ingredients:
- Wash and chop the fresh parsley.
- Halve the cherry tomatoes.
- Slice the avocado.
- Wash the basil leaves and set aside.

2. Mixing the Batter:
- In a mixing bowl, combine the all-purpose flour and baking powder. Whisk together to ensure they are well-mixed.
- In another bowl, lightly beat the eggs.
- Add the milk and ricotta cheese to the beaten eggs, and mix until smooth.
- Gradually pour the wet ingredients into the bowl with the dry ingredients, stirring gently until just combined. Be careful not to overmix.
- Fold in the chopped parsley, and season the batter with salt and pepper to taste.

3. Cooking the Pancakes:
- Preheat a non-stick skillet or griddle over medium heat. Lightly spray with cooking spray oil.
- Pour about 1/4 cup of the batter for each pancake onto the hot skillet.
- Cook for 2-3 minutes or until bubbles form on the surface of the pancake and the edges start to look set. Flip and cook for an additional 2-3 minutes or until golden brown. Repeat with the remaining batter, reapplying cooking spray as needed.

4. Preparing the Toppings:
- While the pancakes are cooking, you can prepare the tomatoes and avocado.
- In a small bowl, lightly salt and pepper the halved cherry tomatoes and gently toss to mix.

5. Serving:
- Stack the cooked pancakes on a plate.
- Top with the halved cherry tomatoes, sliced avocado, and basil leaves.

6. Enjoy:
- Serve warm and enjoy your delicious Ricotta & Parsley Pancakes with the fresh toppings!

Ricotta & parsley pancakes are a versatile and savory option that stands out from the usual sweet pancake variations. Their unique flavor profile, enriched by the blend of ricotta and fresh parsley, combined with the goodness of cherry tomatoes and avocado, makes this recipe a wholesome and satisfying choice. Whether for a leisurely brunch or a quick weeknight meal, these pancakes are sure to please and nourish.

Ricotta & parsley pancakes FAQ:

What is the cooking time for Ricotta & Parsley Pancakes?

Each pancake should cook for about 2-3 minutes on one side, or until bubbles form on the surface and the edges look set. After flipping, cook for another 2-3 minutes until golden brown.

How should I store leftover pancakes?

Store leftover Ricotta & Parsley Pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, microwave for 30-60 seconds or warm on a skillet.

Can I substitute the ricotta cheese for another type of cheese?

Yes, you can substitute ricotta with cottage cheese or goat cheese for a different flavor, but this may change the texture slightly.

What pan size is recommended for cooking these pancakes?

A non-stick skillet or griddle is ideal. A 10-12 inch skillet allows enough room to cook multiple pancakes at once.

How do I know if the pancakes are done?

Pancakes are done when they are golden brown on both sides and a toothpick inserted in the center comes out clean. If they are too soft or wet, they need a little more time on the heat.

Tips:

- Ensure the batter is well mixed to avoid lumps and achieve a smoother pancake texture.

- Adding the ricotta cheese last helps to maintain its creamy texture.

- Use fresh parsley for the best flavor, but dried parsley can be a substitute if necessary.

- Be cautious with the cooking spray oil to prevent the pancakes from becoming too greasy.

- Serve the pancakes immediately after cooking to enjoy them at their fluffiest.

Nutrition per serving

4 Servings
Calories 380kcal
Protein 16g
Carbohydrates 50g
Fiber 6g
Sugar 7g
Fat 14g

Ricotta & parsley pancakes