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Ricotta Pancakes with Cinnamon Apples

 Ricotta Pancakes with Cinnamon Apples
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.
8 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
  • 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.
  • Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when

2 of 2

Ricotta Pancakes with Cinnamon Apples (continued)

Directions (continued)

  • bubbles form on top. Cook until the second side is golden brown.
  • Serve with apples and maple syrup. Yield: 8 servings.
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.