Discover a simple, delicious recipe for Spinach and Ricotta Pancakes packed with fresh greens and creamy shredded mozzarella cheese (vegetal). These pancakes offer a delightful combination of fluffy texture and savory flavors that make for a perfect breakfast, brunch, or light dinner. Whether you’re craving something wholesome or want to impress your guests with a unique twist on traditional pancakes, this recipe will quickly become one of your favorites.

Why You’ll Love This Recipe

Fresh and flavorful: The blend of spinach and ricotta adds vibrant color and a rich taste to each bite.
Simple ingredients: Made with everyday pantry staples that come together effortlessly.
Versatile dish: Perfect as a savory snack, a healthy breakfast, or a light meal any time of day.
Quick to prepare: Takes less than 30 minutes from start to finish, ideal for busy days.
Nutrition-packed: Loaded with protein, calcium, and iron while keeping the calorie count moderate.

Ingredients You’ll Need

Each ingredient in this Spinach and Ricotta Pancakes recipe plays an important role, adding creaminess, color, or subtle flavor that makes all the difference. The list is straightforward yet packed with freshness and wholesome goodness.

Fresh spinach: Provides vibrant green color and a subtle earthy flavor.
Ricotta cheese: Adds creaminess and moisture for tender pancakes.
Shredded mozzarella cheese (vegetal): Enhances flavor with a mild cheesiness and great melt.
All-purpose flour: The base that holds the batter together with a light texture.
Baking powder: Helps the pancakes rise and become fluffy.
Eggs: Bind the ingredients and enrich the batter.
Milk: Keeps the batter smooth and easy to pour.
Salt and pepper: Basic seasoning that balances the flavors.
Olive oil or butter: For cooking and adding subtle richness.

Variations for Spinach and Ricotta Pancakes

This recipe is wonderfully flexible, so feel free to customize it based on your taste, available ingredients, or dietary needs. Getting creative with add-ins or toppings turns these pancakes into a new experience every time.

Herb infusion: Add fresh dill, parsley, or basil to brighten the flavor.
Vegetable boost: Mix in grated zucchini or finely chopped bell peppers.
Spicy kick: Sprinkle in a pinch of red pepper flakes or chopped jalapeños for heat.
Gluten-free option: Substitute all-purpose flour with a gluten-free blend.
Vegan twist: Use plant-based ricotta and substitute eggs with flaxseed or chia gel.

Easy Spinach and Ricotta Pancakes Recipe

How to Make Spinach and Ricotta Pancakes

Step 1: Prepare the spinach

Wash the fresh spinach thoroughly, then blanch it briefly in boiling water for one minute to soften. Drain well and squeeze out excess moisture, then chop finely. This step ensures your pancakes won’t be watery and keeps the spinach vibrant.

Step 2: Mix the wet ingredients

In a large bowl, whisk together the ricotta cheese, eggs, and milk until smooth and creamy. This mixture will provide richness and moisture to the batter, helping the pancakes stay tender and soft.

Step 3: Combine dry ingredients

In a separate bowl, sift together the all-purpose flour, baking powder, salt, and pepper. This gives your pancakes a light and airy texture once cooked.

Step 4: Make the batter

Gradually add the dry ingredients to the wet mixture, stirring gently to combine. Fold in the chopped spinach and shredded mozzarella cheese (vegetal). Be careful not to overmix; a few lumps are okay for fluffy pancakes.

Step 5: Cook the pancakes

Heat a non-stick skillet or griddle over medium heat and lightly grease with olive oil or butter. Pour 1/4 cup of batter for each pancake and cook until bubbles appear on the surface and edges look set, about 2-3 minutes. Flip and cook another 2 minutes until golden and cooked through.

Pro Tips for Making Spinach and Ricotta Pancakes

Drain spinach well: Excess moisture can make the batter soggy, so squeeze out as much liquid as possible.
Don’t overmix: Stir batter just until combined to keep pancakes light and fluffy.
Use medium heat: Prevents burning while allowing pancakes to cook evenly inside.
Let batter rest: Allow the batter to sit for 5 minutes before cooking to activate the baking powder fully.
Watch cooking time: Flip pancakes only once to maintain fluffiness and prevent breakage.

How to Serve Spinach and Ricotta Pancakes

Garnishes

Top your pancakes with a dollop of Greek yogurt or sour cream, a sprinkle of chopped fresh herbs like chives or parsley, and a little extra shredded mozzarella cheese (vegetal) for appealing texture and flavor contrast.

Side Dishes

Serve alongside a simple mixed green salad or roasted cherry tomatoes to add freshness. For a heartier meal, smoked turkey bacon or smoked turkey slices make an excellent pairing.

Creative Ways to Present

Stack a few pancakes and drizzle with vegetarian Worcestershire sauce or a light balsamic vinaigrette for a savory touch. Alternatively, roll pancakes with fillings like sautéed mushrooms or grilled vegetables for a fun handheld option.

Make Ahead and Storage

Storing Leftovers

Once cooled, keep leftover Spinach and Ricotta Pancakes in an airtight container in the refrigerator for up to 3 days. Layer pancakes with parchment paper to prevent sticking.

Freezing

Freeze pancakes by placing them on a baking sheet to freeze individually before transferring to a freezer-safe bag. They stay fresh for up to 2 months and are perfect for quick meals later.

Reheating

Reheat pancakes gently in a non-stick skillet over low heat or in the microwave covered with a damp paper towel to keep them moist. Avoid overheating to preserve softness.

FAQs

Can I use frozen spinach for this recipe?

Yes, frozen spinach works well if thawed and thoroughly drained to remove all moisture before mixing into the batter.

Are Spinach and Ricotta Pancakes suitable for kids?

Absolutely! These pancakes are mild in flavor, nutritious, and fun for kids to eat, especially when paired with their favorite toppings.

Can I make this recipe dairy-free?

Yes, substitute ricotta with plant-based alternatives and use vegan shredded cheese to keep the recipe dairy-free without sacrificing flavor.

How thick should the batter be?

The batter should be thick but pourable, similar to traditional pancake batter. If it’s too thick, add a splash of milk; if too thin, stir in a bit more flour.

What’s the best oil to use for cooking the pancakes?

Olive oil or a mild vegetable oil works great for cooking these pancakes, offering a nice flavor without overpowering the dish.

Final Thoughts

Spinach and Ricotta Pancakes are a delicious, nourishing way to enjoy greens and cheese in a comforting, fun form that everyone will love. With simple ingredients and easy steps, this recipe invites you to bring a fresh twist to your regular pancake lineup. Give it a try, and watch it become a favorite go-to for meals any time of the day!

Spinach and Ricotta Pancakes

Author: Christopher
Total Time: 25 minutes
Yield: 8 pancakes 1x
Diet: Vegetarian

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Description

Spinach and Ricotta Pancakes are a simple and delicious recipe combining fresh spinach, creamy ricotta, and shredded mozzarella cheese (vegetal) to create fluffy, savory pancakes perfect for breakfast, brunch, or a light dinner. This recipe uses easy-to-find ingredients and takes less than 30 minutes to make, delivering a nutritious and vibrant dish packed with protein, calcium, and iron.

Instructions

Prepare the spinach: Wash the fresh spinach thoroughly, blanch it in boiling water for one minute to soften, then drain and squeeze out excess moisture. Chop finely to keep the spinach vibrant and prevent watery pancakes.
Mix the wet ingredients: In a large bowl, whisk together ricotta cheese, eggs, and milk until smooth and creamy, providing richness and moisture for tender pancakes.
Combine dry ingredients: In a separate bowl, sift together all-purpose flour, baking powder, salt, and pepper to ensure a light and airy pancake texture.
Make the batter: Gradually add the dry ingredients to the wet mixture and stir gently to combine. Fold in the chopped spinach and shredded mozzarella cheese (vegetal). Avoid overmixing; a few lumps are fine for fluffy pancakes.
Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with olive oil or butter. Pour 1/4 cup of batter for each pancake and cook for 2-3 minutes until bubbles appear on the surface and the edges look set. Flip and cook for another 2 minutes until golden and cooked through.

Notes

Drain spinach thoroughly to avoid soggy batter.
Do not overmix the batter to maintain fluffiness.
Use medium heat to cook pancakes evenly without burning.
Allow the batter to rest for 5 minutes before cooking to activate the baking powder.
Flip pancakes only once to keep them intact and fluffy.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Appetizers
Method: Pan-frying
Cuisine: International