Lemon Ricotta Pancakes with Caramelized Apples Recipe
Delight in these fluffy Lemon Ricotta Pancakes topped with sweet and tender caramelized apples. The ricotta cheese adds a creamy richness while lemon zest brightens every bite. Perfect for a cozy brunch or breakfast treat, these pancakes are light, airy, and beautifully complemented by the warm cinnamon-scented apples.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4-5 (makes about 12 pancakes) 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
For the Topping (Caramelized Apples):
- 2 tablespoons unsalted butter
- 2 apples, peeled and diced into small bite-sized pieces
- 1/2 teaspoon cinnamon
- 2 tablespoons sugar
- 1/8 teaspoon table salt
- 1 teaspoon lemon zest
For the Pancakes:
- 1.5 cups all-purpose flour (can also use white whole wheat; do not use regular whole wheat)
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
- 3 eggs, separated
- 1/2 cup ricotta cheese
- 1.5 cups milk
- 1 teaspoon lemon zest
For Serving (Optional):
- Maple syrup, honey, or powdered sugar
Instructions
- Caramelize Apples: In a medium saucepan, melt the unsalted butter over moderately high heat. Add the peeled and diced apples, cinnamon, sugar, salt, and lemon zest. Cook, stirring occasionally, for about 15 to 20 minutes until the apples are softened, golden in color, releasing their juices to create a syrup, and fragrant.
- Prep Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, and salt. Mix well and set aside.
- Mix Wet Ingredients: In a separate bowl, whisk the egg yolks, milk, ricotta cheese, and lemon zest until smooth and fully combined. Set aside.
- Combine Wet and Dry Mixtures: Gently add the wet ingredient mixture into the dry ingredients. Stir carefully just until combined; some lumps are okay. Avoid over-mixing to keep the pancakes light and tender.
- Whip Egg Whites: In a clean, dry bowl, whisk the reserved egg whites at high speed until stiff peaks form. This aeration is key to achieving fluffy pancakes.
- Incorporate Egg Whites: Fold the whipped egg whites gently into the pancake batter using a spatula, taking care to retain the airy texture without deflating the mixture.
- Preheat Griddle: Heat a non-stick pancake griddle or a well-seasoned cast iron skillet over medium-high heat until hot.
- Cook Pancakes: Using a 1/4 cup measuring cup, pour batter onto the griddle to form each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- Flip and Finish: Flip each pancake carefully and cook for another 1 to 2 minutes until the other side is golden brown and the pancake is cooked through.
- Serve: Plate the pancakes and top with the warm caramelized apples. Optionally, drizzle with maple syrup, honey, or dust with powdered sugar for extra sweetness.
Notes
- Using ricotta cheese in the batter keeps the pancakes moist and adds a subtle creamy texture.
- Do not over-mix the batter once wet and dry ingredients are combined to avoid dense pancakes.
- Whipping the egg whites separately and folding them in is essential for light, fluffy pancakes.
- Caramelized apples can be made ahead and gently reheated before serving.
- Maple syrup, honey, or powdered sugar are optional toppings depending on desired sweetness.
- For a healthier option, substitute all-purpose flour with white whole wheat but avoid using regular whole wheat flour for best texture.
Keywords: Lemon ricotta pancakes, caramelized apples, fluffy pancakes, brunch recipe, breakfast pancakes, sweet apple topping
