These almond ricotta pancakes are filled with flavor and topped with fresh chopped figs!
I’m really weird when it comes to breakfast. I will almost always choose to eat breakfast food at dinner and dinner foods at breakfast. What can I say, I live on the edge. My favorite breakfast dish is leftover spaghetti with meat sauce and my favorite dinner is a full breakfast spread.
Whether or not I make pancakes or French toast has always been a bit of a challenge for me. I love the sweetness and the cinnamon that French toast brings but the fluffiness of a good pancake cannot be beat. In the past I have played around with a few different types of pancakes on the blog. I did a lemon ricotta pancake with blueberry sauce that was perfect for summer and I just made a bacon apple pancake that is perfect for fall. Both are totally different but delicious in their own way.
These pancakes are a simple batter made with ricotta and flavored with a little almond extract and toasted sliced almonds. I then topped them with lots and lots of fresh sliced figs. Fresh figs are in season from late summer through fall and should be eaten in mass amount until you can no longer find them in the stores. I’m telling you, if you have never had a fresh fig (or think that they only come in Newton cookie form) it would be in your best interest to try one soon. They will rock your socks off. Trust me!
I also drizzled these pancake with a bit of maple syrup. Honestly, why wouldn’t I? Eating pancakes without syrup is insane. I’m sorry. We cannot be friends if you do not like syrup on your pancakes. The only way I would approve of these non-maple syrup shenanigans is if you are replacing it with something of equal sugar value.
All possible approved toppings: chocolate syrup, caramel sauce and ice cream.
Do we all agree?
Almond Ricotta Pancakes
Yield: 20 pancakes
Prep Time: 20
Cook Time: 20
Total Time: 40
- 4 eggs, separated
- 2 cups fresh ricotta cheese
- 2/3 cup plain yogurt
- 1 teaspoon almond extract
- 1-1/3 cup flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1-1/2 cup whole milk
- 1 cup toasted sliced almonds
- 1 cup sliced fresh figs
- Maple syrup
Preheat griddle to medium heat.
Separate egg yolks and whites. Add whites to small bowl. Set aside until needed.
Whisk yolks, ricotta, yogurt and almond extract in a large bowl. In another bowl whisk flour, baking powder, salt and baking soda. Add flour mixture to yolk mixture and stir until combined. Stir in milk. Using an electric mixer beat egg whites until soft peaks form. Fold egg whites into batter.
Spray griddle with non-stick spray or use a half tablespoon of butter to help the pancakes from sticking to the griddle.
Drop onto preheated griddle and sprinkle with sliced almonds. Flip when small bubbles appear on the top of the pancake. Cook until golden in color and no longer raw in the middle. Continue until all pancakes have ben made.
Top with sliced fresh figs and maple syrup.
Items I used in this post: