Apple season is one of my favorite times of the year. We love to head out to our local orchards and pick bushels of apples to make applesauce, apple treats, and spiced apples with dinner. However this year we’ve been experimenting with apple-icious breakfasts as well!
My current favorite apple-laden breakfast consists of fluffy Apple Ricotta Pancakes. Made with fresh ricotta cheese and apple pie spice, these pancakes are delicately-spiced pillows of goodness.
If you’ve never added ricotta to pancake batter, you are missing out. The cheese offers so much flavor and richness, it’s hard to go back to standard pancakes. Plus, the ricotta keeps the pancakes ultra moist so they don’t dry out.
Instead of adding the apple to the batter, I decided to slice the apples thin with my KitchenAid® Santoku Knife and cook them into the tops of the pancakes.
Using the Griddle on my KitchenAid® Gas Rangetop makes it easy to cook multiple pancakes at once over extremely even heat. That means each pancake is as perfect as the next!
I’m crazy about my Gas Rangetop because it gives me high-heat cooking and so much versatility, without taking up too much of my counter space.
Start this Apple Ricotta Pancake recipe by mixing the wet and dry ingredients separately. I love my KitchenAid® Ceramic 3-Piece Nesting Mixing Bowl Set for this task, because not only are the bowls so pretty, they are also extremely durable and hefty, meaning the bowls won’t tilt around as you are mixing.
Then whisk the wet and dry ingredients together to create a smooth batter.
Peel and slice a large crisp apple into thin wedges.
Once the Griddle is hot, butter the surface well. This will help to create a crispy golden exterior on your pancakes.
Spoon 1/4 cup portions of the pancake batter onto the surface into medium-sized circles. While they are cooking, lay thinly-sliced apples over the top. I like to put mine in a windmill pattern, but you can decorate them any way you like.
When the pancakes are flipped over, the apples caramelize on the griddle while the pancakes cook around them. Heavenly!
It takes only 3-4 minutes per side to cook these luxurious pancakes that taste like fall.
We will be eating Apple Ricotta Pancakes until the last apple falls from the trees. Topped with pure maple syrup, this breakfast stack is pure bliss!
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Apple Ricotta Pancakes
Makes 6-8 servings
1 1/4 cups ricotta cheese
1/2 cup whole milk
3 large eggs
1 cup all purpose flour
3 tablespoons granulated sugar
1 teaspoon baking powder
1 teaspoon apple pie spice (or pumpkin pie spice)
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large firm apple, peeled and thinly sliced
1 stick butter for griddle
Preheat the Griddle on your KitchenAid® Gas Rangetop to 350°F. In the smallest bowl from your KitchenAid® Ceramic 3-Piece Nesting Mixing Bowl Set, mix the ricotta cheese, milk, and eggs until smooth. Peel the apple and slice into thin wedges using your KitchenAid® Santoku Knife.
In a large bowl from your Ceramic 3-Piece Nesting Mixing Bowl Set, mix all the dry ingredients. Then whisk the ricotta mixture into the dry mixture.
Once the Griddle is hot, rub the stick of butter over the surface. Then use a 1/4 cup scoop to measure out the pancake batter. Place several scoops of batter on the Griddle at once. Then lay 5-6 thin apple slices over the top of each pancake.
Cook for 3-4 minutes, until the bottom looks golden. Carefully flip the pancakes and cook another 3-4 minutes. Remove to plates, butter the Griddle, and repeat.
Serve warm with maple syrup.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*