Lemon-Ricotta Pancakes with Caramelized Apples

Name: Lemon-Ricotta Pancakes with Caramelized Apples
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter, plus more for greasing; 2 crisp red or pink apples, preferably Honeycrisppeeled, cored and cut into 1/2-inch pieces; 1/2 teaspoon cinnamon; 1/4 cup sugar; 1 1/4 teaspoons finely grated lemon zest; Kosher salt; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1 1/2 cups whole milk; 3 large eggs, separated; 1/2 cup fresh ricotta cheese; Warm pure maple syrup, for serving

Servings: persons

2 tablespoons unsalted butter, plus more for greasing
2 crisp red or pink apples, preferably Honeycrisppeeled, cored and cut into 1/2-inch pieces
1/2 teaspoon cinnamon
1/4 cup sugar
1 1/4 teaspoons finely grated lemon zest
Kosher salt
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups whole milk
3 large eggs, separated
1/2 cup fresh ricotta cheese
Warm pure maple syrup, for serving

1
In a large skillet, melt the 2 tablespoons of butter.
2
Add the apples, cinnamon, 2 tablespoons of the sugar, 1/2 teaspoon of the lemon zest and a pinch of salt and cook over moderately high heat, stirring occasionally, until the apples are just tender and golden, about 5 minutes; keep warm.
3
In a large bowl, whisk the flour and baking powder with 1/2 teaspoon of salt and the remaining 2 tablespoons of sugar.
4
In a medium bowl, whisk the milk with the egg yolks, ricotta and the remaining 3/4 teaspoon of lemon zest.
5
Whisk the mix into the dry ingredients until just incorporated.
6
In a clean, large stainless steel bowl, beat the egg whites until stiff peaks form; fold them into the batter.
7
Preheat a griddle and grease it with butter.
8
Scoop 1/4-cup mounds of batter onto the griddle.
9
Cook the pancakes over moderately high heat until bubbles appear on the surface, 1 to 2 minutes.
10
Flip and cook until the pancakes are risen and golden brown on the bottom, about 2 minutes longer.
11
Transfer to plates, spoon the warm apples on top and serve with warm maple syrup.

507

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.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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.

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 12 ingredients. The key ingredients include: 2 tablespoons unsalted butter, plus more for greasing, 2 crisp red or pink apples, preferably Honeycrisppeeled, cored and cut into 1/2-inch pieces, 1/2 teaspoon cinnamon, 1/4 cup sugar, and more.

Yes, Lemon-Ricotta Pancakes with Caramelized Apples 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!