Published On: Fri, Jan 24th, 2020

Ricotta and cinnamon pancakes

Ricotta and cinnamon pancakes recipe from Pink Lady apples

Pancakes with a filling… make these delicious ricotta and cinnamon pancakes for a satisfying start to the day.

Ricotta and cinnamon pancakes

Servings 10
Author Pink Lady Apples


  • 3 Pink Lady apples
  • 1 juice of a lemon
  • 250 g plain flour
  • 1 tsp baking powder
  • 2 tbsp cinnamon
  • 4 free-range eggs, separated
  • 300 g ricotta
  • 190 ml milk
  • 2 tsp butter
  • 100 g low-fat plain or Greek yoghurt, to serve
  • 2 tbsp honey, to serve


  1. 1 Heat a griddle pan on a high heat. Meanwhile, halve the apples and remove the core. Cut into wedges and cover in lemon juice. Place onto the griddle pan and cook until you have griddle marks and the apples are softened slightly. Leave to one side.

  2. Sieve the flour, baking powder and cinnamon into a large mixing bowl. Add the egg yolks and ricotta, and begin to stir while adding the milk.

  3. Whisk the egg whites until you have soft peaks. Fold the egg whites into the ricotta mix until fully combined.

  4. Heat a non-stick frying pan on a medium-high heat and add the butter. Ladle some of the mix into the pan and cook until golden brown on one side, then flip. Repeat until you have used up all the batter – you should be able to make around 10 pancakes.

  5. Serve the pancakes with the griddled apples, yoghurt and honey.

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