Description
Cinnamon Swirl Ricotta Pancakes are a delightful breakfast treat featuring a creamy ricotta batter with a sweet cinnamon swirl, perfect for a cozy morning.
Ingredients
Scale
- 1 cup (250 g) ricotta cheese
- 1 cup (240 ml) whole milk
- 2 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup (125 g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 3 tablespoons unsalted butter, melted (for cinnamon swirl)
- 1/3 cup (65 g) light brown sugar, packed
- 1 tablespoon ground cinnamon
- Butter or oil, for cooking
- Maple syrup, for serving
Instructions
- In a medium bowl, whisk together the ricotta cheese, milk, egg yolks, and vanilla extract until smooth.
- In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the ricotta mixture until just combined.
- In another clean bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the batter, followed by the melted butter. Do not overmix.
- For the cinnamon swirl, mix together melted butter, brown sugar, and cinnamon in a small bowl until smooth. Transfer to a small piping bag or a zip-top bag with the corner snipped off.
- Heat a large nonstick skillet or griddle over medium heat and brush with a thin layer of butter or oil.
- Pour about 1/4 cup of batter for each pancake onto the skillet. Immediately pipe a spiral of the cinnamon mixture on top of each pancake.
- Cook for 2–3 minutes, until bubbles form on the surface and the edges begin to set. Flip carefully and cook for another 1–2 minutes, until golden brown and cooked through.
- Repeat with remaining batter and cinnamon swirl, greasing pan as needed. Serve warm with maple syrup.
Notes
- Make sure not to overmix the batter to keep the pancakes fluffy.
- You can adjust the amount of cinnamon in the swirl to your taste.
- Serve immediately for the best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 8 g
- Sodium: 230 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 62 mg