Time and time again, I talk about how much I dislike breakfast, yet here I am creating another breakfast recipe!
So far, we have granola breakfast bowls, tropical smoothies, and banana muffins (questionable on the healthy breakfast front).
You all inspired it through your Instagram voting, though, so I hope these are bringing some light into your kitchen in the mornings.
Plus, if I’m being honest, this apple pancake recipe NEEDS to be shared with you. I would eat these all day, every day.
It’s rare to find something that all three of us will gobble up in the morning, but this mama nailed it. Apple pancakes for the win!
These apple pancakes are fluffy. Like SO freaking fluffy. I can’t do a dense pancake. I NEED the fluff. What makes them fluffy are two things:
1 – ricotta; and
2 – whipped egg whites gently folded into the rest of the batter
I’ve been making these pancakes for so long and have changed it up so much, so forgive my lack of confidence in remembering what recipe I used to adapt these from. I’m going to give Donna Hay credit, though, as I’m about 90% sure it originated from her recipe.
With (dare I say it) fall coming on quickly, I wanted to put a twist on our favorite pancakes with a classic fall fruit: apples. Not only does it add some nutritional value, but it also makes them look oh so pretty. Most importantly, of course, the caramelization you get from the apples makes it taste extra good.
If you’re not an apple person or inclined to fruit up your pancakes, I would suggest merely removing the apples and following the recipe as is. Alternatively, you could add in any fruit you wanted. If it’s a hard fruit (or even bananas), I would take the same approach and caramelized each side, or I would toss your fruit into your batter (i.e., blueberries).
Happy break-fast-ing! XO
Makes 12 mini pancakes
+ 1 Tbsp olive oil or butter
+ 1 cup ricotta cheese
+ 1/2 cup oat milk (or any milk/milk substitute of your choice)
+ 2 large eggs
+ 2/3 cup gluten-free flour (or regular flour if you prefer)
+ 1 tsp baking powder
+ 1/4 tsp salt
+ 1 pink lady apple (because pink lady is the best)
1. In a large bowl, mix ricotta, milk, and egg yolks until well combined.
2. Whisk in flour, baking powder, and salt.
3. Beat your egg whites in a separate bowl until they are light and fluffy.
4. Gently fold your egg whites into your ricotta mixture.
5. Slice your apples into thin rounds and remove the core.
6. Heat a small amount of your oil or butter in a pan over low-medium heat.
7. Add the apple slices to your pan (add the same amount of apple slices as pancakes you will make in one go). Sear on one side for 3-5 minutes, until golden brown. Flip and sear another 2 minutes.
8. Pour your pancake batter evenly over the apple slices (one slice=one pancake – or you can be a rebel and do more slices per pancake!). When your pancake batter begins to bubble and pop, flip the pancake and cook the other side for 5 minutes.
9. Keep your pancakes warm in the oven and repeat steps 7 and 8 until you’re out of batter!
10. Serve pancakes warm with favorite toppings including whipping cream, syrup, and/or berries.
These look amazing! Love a good pancake recipe. Can’t wait to try them for breakfast ASAP.
This looks delicious. I wouldn’t have thought of making them this way. Will have to try it for sure! I love the idea of the caramelization of the Apple. I see you are partial to Pink Ladies. While I love that name, my Apple preference is honeycrisp.
Thanks for the recipe
Rachael | Milk Glass Home
I love the giant apple rings in these! So beautiful and delicious!