These almond ricotta pancakes are full of flavor and topped with fresh chopped figs.
I have unconventional breakfast habits: I often eat breakfast foods for dinner and dinner foods for breakfast. My favorite morning meal is leftover spaghetti with meat sauce, while my ideal dinner is a full breakfast spread. Despite that, I love both French toast and pancakes. French toast brings sweetness and cinnamon, but a fluffy pancake is unbeatable.
Over time I’ve experimented with several pancake variations. I made lemon ricotta pancakes with blueberry sauce for summer and bacon apple pancakes for fall. Each version is different and delicious in its own way.
These almond ricotta pancakes are made from a simple batter featuring ricotta, a touch of almond extract, and toasted sliced almonds for texture. I top them with plenty of fresh sliced figs. Fresh figs are at their best from late summer through fall—if you haven’t tried one beyond the dried or cookie form, fresh figs are a revelation and worth seeking out while they’re in season.
I finish the pancakes with a drizzle of maple syrup. For me, pancakes without syrup just aren’t right; maple syrup complements the ricotta and figs perfectly. If you prefer something else, choose a topping with comparable sweetness—chocolate syrup, caramel sauce, or even a scoop of ice cream all work well.
Almond Ricotta Pancakes
Yield: 20 pancakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients:
- 4 eggs, separated
- 2 cups fresh ricotta cheese
- 2/3 cup plain yogurt
- 1 teaspoon almond extract
- 1 1/3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups whole milk
- 1 cup toasted sliced almonds
- 1 cup sliced fresh figs
- Maple syrup, for serving
Directions:
Preheat a griddle or large skillet to medium heat.
Separate the eggs, placing the whites in a small bowl and setting them aside.
Whisk the yolks with ricotta, yogurt, and almond extract in a large bowl. In a separate bowl, whisk together the flour, baking powder, salt, and baking soda. Add the dry mixture to the yolk mixture and stir until combined. Stir in the milk.
Using an electric mixer, beat the egg whites until soft peaks form, then gently fold them into the batter to keep the pancakes light and fluffy.
Lightly grease the griddle with non-stick spray or butter. Drop batter by 1/4-cup portions onto the preheated surface and sprinkle each pancake with toasted sliced almonds. When small bubbles appear on the surface and the edges look set, flip the pancakes and cook until golden and cooked through. Continue until all the batter is used.
Serve topped with sliced fresh figs and a generous drizzle of maple syrup.
Items I used in this post: