Ricotta Pancakes with Cinnamon Apples Recipe
Ricotta Pancakes with Cinnamon Apples Recipe photo by Taste of Home

Ricotta Pancakes with Cinnamon Apples Recipe

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Here's a scrumptious way to start the day. My fluffy, tender pancakes and topped with sauteed cinnamon apples and a drizzle of maple syrup. Add a cup of coffee or a glass of milk and you'll be all set.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings


  • 2 medium apples, sliced
  • 1 tablespoon butter
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 2 teaspoons ground cinnamon
  • 1-1/4 cups cake flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup ricotta cheese
  • 1 cup 2% milk
  • 3 eggs, separated
  • 1 teaspoon grated lemon peel
  • 1 teaspoon lemon juice
  • Maple syrup

Nutritional Facts

3 pancakes with 1/3 cup apples (calculated without syrup) equals 257 calories, 7 g fat (4 g saturated fat), 98 mg cholesterol, 314 mg sodium, 41 g carbohydrate, 2 g fiber, 9 g protein. Diabetic Exchanges: 2-1/2 starch, 1 medium-fat meat, 1/2 fat.


  1. In a large saucepan, cook apples in butter over medium heat for 6-8 minutes or until tender. Sprinkle with 1/2 cup sugar and cinnamon; set aside.
  2. In a large bowl, combine the flour, baking powder and salt. In another bowl, combine the cheese, milk, egg yolks, lemon peel, juice and remaining sugar. Stir into dry ingredients just until combined. In a small bowl, beat egg whites until stiff peaks form; fold into batter.
  3. Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with apples and maple syrup. Yield: 8 servings.
Originally published as Ricotta Pancakes with Cinnamon Apples in Country October/November 2010, p52

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Reviewed Oct. 23, 2014

"What a great use for leftover Ricotta. These pancakes turned out light and creamy. Plus they were a hit with the kids!"

Reviewed Oct. 8, 2011

"I did things a little different, like doubling the recipe, but only used 5 teaspoons of baking powder, and forgot to double eggs, but it turned out really good. Also, I did not use cake flour. Used 1 1/2 cups all purpose and 3/4 cup whole wheat flour. The only other thing that I did differently was, using brown sugar on the apples instead of white sugar. They were delicious. Light, fluffy and lemony with just the apples it was perfect!"

Reviewed Sep. 18, 2011

"Used Granny Smith apples, 1% milk and did not use lemon peel. Overall, the pancakes were very light and tasty. Batter is much lighter and foamy (egg whites) as compared to a Bisquick type batter. Even using a very generous 1/4 cup measure, this recipe made an easy dozen cakes. If I were to make it again, I would NOT use sugar on the apples or drastically reduce the amount, (even a tart apple), as they were almost too sweet by the time you put syrup on the cakes. Mouth feel of the cakes was almost souffle-y (not that it was bad, just different). Don't try this recipe unless you have the time (or help) to invest in the prep, and an empty sink for the all utensils :)"

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