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Fluffy Cinnamon Ricotta Pancakes with Apple Syrup

Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4 servings
Calories: 320kcal
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Description

These light and fluffy ricotta pancakes are infused with cozy cinnamon flavor and topped with a warm homemade apple sugar-free syrup. Made healthier using skim milk and whipped egg whites, they offer a comforting breakfast experience. Perfect for autumn mornings or a guilt-free weekend brunch.

Ingredients

For the Pancakes

  • ½ cup all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup skim milk
  • 2 large eggs separated
  • 2 tbsp sugar
  • ½ cup part-skim ricotta cheese
  • nonstick cooking spray
  • 1 green apple diced
  • 1 tbsp cinnamon baking bites

For the Apple Syrup

  • ¾ cup brown sugar substitute
  • 1 green apple diced
  • 1 cup sugar-free maple syrup
  • 1 tbsp butter
  • 1 tsp ground cinnamon
  • 1 tbsp cornstarch
  • 1 tbsp water for slurry

Instructions

For the Pancakes

  • In a small bowl, whisk together all-purpose flour, baking soda, and salt.
  • In a large bowl, beat together skim milk, egg yolks, sugar, and ricotta cheese by hand until combined. Gently fold in the cinnamon bites.
  • In a clean bowl using an electric mixer, beat egg whites until soft peaks form.
  • Add the dry flour mixture to the milk mixture and stir until just combined.
  • Gently fold in the whipped egg whites until fully incorporated without deflating.
  • Coat a large nonstick griddle or pan with cooking spray and heat over medium heat.
  • Spoon 1/4-cup (60ml) batter portions onto the skillet. Cook until lightly browned, about 2 to 3 minutes per side.
  • Remove cooked pancakes to a baking sheet in a warm oven while repeating with remaining batter.

For the Apple Syrup

  • In a small pot, mix brown sugar substitute, diced green apple, sugar-free maple syrup, butter, and cinnamon.
  • Bring the mixture to a boil over medium heat, then reduce heat to low.
  • Mix cornstarch with a splash of water to form a slurry, then stir into the sauce.
  • Let cook for an additional 2 minutes until thickened.

To Serve

  • Plate pancakes warm and pour the prepared apple syrup over top.

Notes

  • Keep pancakes warm in a low oven (200°F / 95°C) while finishing remaining batches.
  • Be gentle when folding beaten egg whites to keep pancakes light and airy.