Bulgur-Ricotta Pancakes Recipe

Name: Bulgur-Ricotta Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup bulgur (any grind); Salt; 1 cup ricotta; 1 cup sour cream or yogurt; 3 eggs; 1 tablespoon grated orange zest; 1 cup whole-wheat flour; 2 tablespoons sugar; 1 1/2 teaspoons cinnamon; 1/4 teaspoon baking soda; 1/2 cup raisins, optional; Vegetable oil, for frying; Honey or maple syrup, for serving.

Servings: persons

1/2 cup bulgur (any grind)
Salt
1 cup ricotta
1 cup sour cream or yogurt
3 eggs
1 tablespoon grated orange zest
1 cup whole-wheat flour
2 tablespoons sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon baking soda
1/2 cup raisins, optional
Vegetable oil, for frying
Honey or maple syrup, for serving.

1
1. Heat the oven to 200 degrees. Put the bulgur and a pinch of salt in a bowl and add 1 1/4 cups boiling water. Stir once and let sit until more or less tender, 10 to 25 minutes. If any water remains, squeeze the bulgur in a cloth or put it in a fine-mesh strainer and press down on it.
2
2. Beat together the ricotta, sour cream or yogurt, eggs and orange zest. In another bowl, combine the flour, sugar, cinnamon, baking soda and 1/2 teaspoon salt. Stir the dry ingredients into the ricotta mixture, blending well but not beating. Gently fold in the bulgur and, if being used, the raisins.
3
3. Put a large skillet or griddle over medium heat. When a few drops of water dance on its surface, add a thin film of vegetable oil and let it become hot. Spoon out the batter, making any size pancakes you like. Cook until bubbles form on the top and pop, 2 to 3 minutes. Carefully flip the pancakes and cook until they're browned on the other side, a couple of minutes more. You may have to rotate the cakes to cook them evenly, depending on the heat source and pan. As they finish, transfer them to a plate in the oven while you cook the remaining batter. Serve with honey or maple syrup. Yield: 4 servings.

472

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup bulgur (any grind), Salt, 1 cup ricotta, 1 cup sour cream or yogurt, and more.

Yes, Bulgur-Ricotta Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bulgur-Ricotta Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions