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Spinach and Ricotta Pancakes

Spinach and Ricotta Pancakes

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

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.

Ingredients

Scale

Main Ingredients

  • 1 cup fresh spinach, washed, blanched, drained, and chopped
  • 1/2 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese (vegetal)
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Olive oil or butter, for cooking

Optional Variations

  • Fresh herbs such as dill, parsley, or basil
  • Grated zucchini or finely chopped bell peppers
  • Red pepper flakes or chopped jalapeños
  • Gluten-free flour blend (as a substitute for all-purpose flour)
  • Plant-based ricotta and flaxseed or chia gel (egg substitute for vegan option)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  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 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

Nutrition

  • Serving Size: 2 pancakes
  • Calories: 180
  • Sugar: 2g
  • Sodium: 250mg
  • Fat: 8g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 10g
  • Cholesterol: 70mg

Keywords: spinach pancakes, ricotta pancakes, savory pancakes, vegetarian pancakes, brunch recipe, healthy pancakes

Find it online: https://easyrecipeplanet.com/spinach-and-ricotta-pancakes/