• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Ramona's Cuisine logo
  • BBQ & Grill
  • Main Course
  • Breakfast
  • Side Dishes
  • About me
menu icon
go to homepage
  • Main Course
  • Breakfast
  • Side dishes
  • Soup
  • About me
subscribe
search icon
Homepage link
  • Main Course
  • Breakfast
  • Side dishes
  • Soup
  • About me
×

Ramona's Cuisine » Party Ideas

Ricotta Pancakes With Pineapple And Rum

Modified: Apr 28, 2022 · Published: Apr 4, 2021 · by Ramona

Jump to Recipe

Here's your best weekend breakfast and this ricotta pancakes recipe is my go-to pancake recipe, it is gorgeous every time fluffy, light and totally fail-proof. Whip up a batch of fluffy, soft and moist ricotta pancakes for breakfast this weekend that are no more difficult to make than your average pancake recipe!

ricotta pancakes topped with chopped pineapple and a small serving dish with jam on a black plate

I have the perfect fluffy pancakes recipe for you right here: ricotta pancakes topped with pineapple and rum and a touch of honey and butter. Mmmmm, yes, I know you are drooling right now. We have made these again over the Easter period and they were such winners!

This is not your ordinary breakfast food, but this delicious easy pancake recipe will surely be the highlight of any morning! Ricotta pancakes are one of our favourite breakfast foods.

I usually make these for my kids on Saturday or Sunday mornings before they get started with classes, swimming and martial arts as some weekends are crazier than weekdays. We do make these sometimes during the week too and since my husband is the one that gets up to make the breakfasts, I prepare the batter in the evening and keep it refrigerated until the next morning when it will be a 10 min job.

Of course, we change the toppings almost every time and to me, the topping makes any pancake even more exciting. This simple pancake recipe is amazing every time since it is so easy and quick to make not to mention that it is a pretty healthy pancake recipe too with a higher protein content than you would expect to get from pancakes in general.

You may be thinking, really??! Ricotta cheese in pancakes? Oh, yes! Give it a try, definitely if you have never had it before. It is not at all what you may expect, it's not that savoury cheesy taste. The ricotta just adds flavour and moisture. I love the fluffy, moist texture that ricotta provides and it pairs so well with any topping you can ever imagine. The best part? They take less than 20 minutes from start to finish!

How to cook perfect ricotta pancakes

Is there a secret?

Well, yes but it might come as no surprise to some.

An evenly heated cooking pan is what you really need. It is best to use an electric griddle if you have one, if not a pancake pan or a simple non-stick pan will do. Here's how:

  1. First, preheat the pan or the electric plate well by turning or placing it to/on medium heat. Once it has become hot, lower the heat a notch and apply 2-minute of patience. Wait, and this waiting step it's very important.
  2. Grease your pan/plate with a tiny, tiny amount of oil or butter (for extra flavour). Yes, even a non-stick pan needs a little greasing or you will get that miserable looking first pancakes (you know what I mean, right? I normally use a brush to grease the pan or a paper towel that been dipped into a little oil or melted butter.
  3. Use a tiny ladle or a 1/4 cup measuring cup to pour your pancake batter. Start pouring from the centre and continue pouring slowly into a circular motion so that the batter spreads into the perfect round shapes if you are after a perfectly round shape, I clearly wasn't in that perfect shape mode.
  4. Don’t rush them by increasing the heat, allow them to cook to perfection. Do not rush to flip them too early either. Allow that first side of the pancake to cook to that perfect brown colour. You will see the bubbles and then tiny holes start forming on top and that is when they are ready to get a flip over.
  5. To get that classic flip perfected use a plastic spatula, slide it right underneath the pancake and flip using your wrist and not the whole hand or arm. A swift and pretty quick wrist twist will deliver that perfect flip. Practice is the mother of learning as I always say ;-).

Other topping ideas for these ricotta pancakes

Simple ready-made toppings:

  • fresh berries,
  • a drizzle of melted dark chocolate,
  • any berries coulis (my favourite)
  • any homemade jam
  • powdered sugar or cane sugar with lemon juice
  • maple syrup to make them even more decadent.
  • berries syrup
  • yoghurt
  • honey
  • fruit compote
  • icecream
  • caramel sauce (my daughter's favourite)
  • Make a banana flambee
  • lemon curd
  • vanilla custard and fruits
  • nuts
  • peanut butter
  • Nutella
  • apple butter
  • savoury options bacon, fried eggs, sausages

More sophisticated toppings:

  • coconut yoghurt, granola and fruit ( any fruit) I particularly like apricots or juice nectarines
  • mascarpone, passionfruit and raspberries curd
  • strawberries coulis and cream cheese
  • fried egg, kimchi and sriracha or chilli sauce
  • garlicky mushrooms with feta cheese and herbs ( chives, parsley, dill)

The most peculiar topping I use (not so strange to me though - call me strange or weird if you like) is this chilli jam which truthfully can be used for almost anything - it is something that I make sure I never run out of and make it constantly. Oh, the toppings are endless, honestly, these are just a few and every time we use a different one. In this picture, quince jam is present too because it is my favourite preserve ever!

Do you want to make these ricotta pancakes gluten-free?

  • use coconut flour
  • oat flour
  • gluten-free flour
  • chickpeas flour

FAQs

Can I use yoghurt to replace ricotta in pancakes?

Absolutely yes! In many parts of the Mediterranean and the Middle East, yoghurt is used to make sauces that a lot of other cultures would create with ricotta cheese. If you're willing to experiment, yoghurt makes an excellent substitute but also cottage cheese too.

What's the trick to fluffy pancakes?

Yes, not a biggie but there is a little technique or secret if you like here you need to know. The secret is not to over mix (even with the risk of having a few tiny lumps or two, please do not worry) and use an extra egg to get them as fluffy as you possibly can. Ideally is to beat the egg whites separately and you have done a perfect pancake batter by spending literally extra 2 minutes.

Why are my pancakes not light and fluffy?

There are various reasons your pancakes will turn stodgy:

Overmixing your batter – overmixing your pancake batter will deflate your batter, so your pancakes will fail to rise into the light and fluffy pancakes you are dreaming of. Retain from overmixing please - very important!

Spoiled Baking Powder – baking powder has a shelf life of approximately 12 months or so. Check that your baking powder is still ok to use and still fresh - just stir half a little baking powder into a cup of water. If you see an instant reaction, an instant fizz up, it's all good! If not, you should consider renewing it.

Humidity – A very humid kitchen results in a runnier batter, resulting in less fluffy pancakes. If you know you are in a super humid place, try placing your batter in the fridge for at least 15 minutes.

Not Allowing Your Batter to Rest – Allowing your batter to rest before cooking allows the starch to expand and that results in an airier pancake.
Flipping your pancake – Turn the pancakes over in a fairly gentle manner.

Can you freeze ricotta pancakes?

Yes, absolutely. You may freeze them in a plastic airtight container up to 12 weeks with a little cellophane or clingfilm in between to avoid sticking. When reheating place in the preheated pan straight from frozen and cook for 2-3 minutes on each side. Enjoy with any topping you may like. See above topping suggestions.

How do I store ricotta pancakes?

These ricotta pancakes are best served fresh and warm, but if you are left with any, feel free to refrigerate them in an airtight container for up to 3 days. Do not add any topping to those stored ones until you serve them.

Other pancakes recipes you may enjoy :

  • Mini pancakes cereal
  • Dutch baby pancakes
  • Savoury (bacon and egg) Dutch baby
  • Apple pancakes
  • Rainbow crepe cake
ricotta pancakes topped with chopped pineapple and a small serving dish with jam on a black plate

Ricotta pancakes with pineapple and rum

These fluffy ricotta pancakes with the yummy pineapple and rum topping are definitely the ultimate american pancakes you need to try immediately!
5 from 25 votes
Print Pin Rate
Course: Appetizer, Breakfast, Brunch, Coffee time, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting time: 20 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 480kcal
Author: Ramona Sebastian

Equipment

  • pan
  • bowl
  • Whisker or electric hand mixer
  • spoon
  • spatula
  • small bowl

Ingredients

  • 245 g ricotta cheese (1 cup)
  • 135 g white spelt flour (1 cup) use any flour you like
  • 1/2 tsp baking powder
  • 1 tbsp cider vinegar
  • 2 tbsp coconut sugar
  • 1 pinch salt I used pink Himalayan
  • 160 ml milk (3/4 cup) I always use full fat or coconut
  • 3 small eggs or 2 large - separated
  • 1/4 tsp vanilla powder organic
  • 1 tbsp coconut oil or butter for cooking

For topping

  • 250 g fresh pineapple or canned pineapple
  • 2 tbsp rum
  • 2 tbsp cane sugar

Instructions

  • Drain your ricotta cheese if yours seems to have a lot of liquid. Set it in a fine mesh or a strainer to drain off excess liquid. Allow it approximately 25-30 minutes before using it for cooking. If your ricotta seems fairly dry and dense, you may skip this step.
  • Place the pineapple chunks into a nonstick pan with the rum and the sugar. Set aside ready to put on medium/high fire. I normally have this ready and put the fire on when I am doing the last batch of pancakes. Place on fire and cook until the sugar has dissolved/melted.
  • In a small bowl, mix together the flour, baking powder, sugar, vanilla and the salt.
  • Separate the eggs.
  • In a separate and slightly larger bowl, combine the ricotta cheese with the milk, the egg yolks.
  • Add the dry ingredients to the ricotta and the milk mixture, stirring gently for 20-30 seconds until just homogenised.
  • Into the bowl you have had the dry ingredients, add the egg whites and beat well until stiff. This step is very important if you want your pancakes to be nice and fluffier.
  • Add the egg white to the batter little by little (in about two - three episodes and fold in nicely with the help of a spatula. Do not over mix.
  • Heat a nonstick pan or a griddle over medium-high heat. Brush the bottom of the pan with a little coconut oil or butter enough to coat the surface.
  • Use a large spoon, a small ladle or a 1/3-cup measure to pour the batter onto the hot pan. Cook the pancakes for about 3 or 4 minutes (slightly lower the heat to medium), until the undersides become golden. Also an indication that the pancakes need turning is when you will see a bubbles popping through the pancakes.
  • Flip the pancakes over and carry on cooking them on the other side for another 2 to 3 minutes, again until the pancakes are becoming nice and golden. Repeat with the remaining batter/pancakes until all batter is being used.
  • Prepare the pineapple and the rum topping by places these on fire and cook for 3-4 minutes until the sugar had dissolved.
  • Serve the pancakes while hot with the rum and pineapple topping or any topping you may like. We have had some quince jam, yoghurt, maple syrup and sugar and lemon since we always love a variety of toppings.
    Mmmm. Enjoy!

Notes

  • This recipe makes 10 medium pancakes or 12 smaller ones. 

Nutrition

Calories: 480kcal | Carbohydrates: 49g | Protein: 21g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 504mg | Sodium: 174mg | Potassium: 393mg | Fiber: 5g | Sugar: 19g | Vitamin A: 727IU | Vitamin C: 30mg | Calcium: 243mg | Iron: 4mg
Tried this Recipe? Tag me Today!Mention @ramonas.cuisine or tag #ramonascuisine!
a few ricotta pancakes topped with pineapple chunks and a small dish on the left with a reddish chunky jam all on a black plate

Other Recipes:

  • Pineapple And Mixed Berries Cake
    Pineapple And Mixed Berries Cake
  • Pineapple, Berries And Coconut Cake
    Pineapple, Berries And Coconut Cake
« Gorgeous Homemade Cake Pops Recipe
Perfect quince jam »

Reader Interactions

Comments

  1. Bianca says

    March 26, 2022 at 6:04 pm

    5 stars
    Made these for breakfast today and omg the flavors are soooo good! Will have to make them again

    Reply
  2. nancy says

    March 26, 2022 at 5:00 pm

    5 stars
    i love the ricotta in this recipe.

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating





Primary Sidebar

Hey, I'm Ramona and I ♥ making healthy living easy and delicious!!

I am a full-time mother, I work and I also do ♥ volunteering.

More about me →

Spring Recipes

  • Feta and ricotta cheese with spinach and dill filo wraps
    Feta And Ricotta Cheese With Spinach And Dill Filo Wraps
  • Vegan Lentil meatballs on a little white plate.
    Vegan Lentil Meatballs (Mercımek Kofte)
  • Two fancy glasses of elderflower cordial, decorated with sugar glacéd lemon slices and raspberry skewers and mint leaves with metallic straws tucked in
    Easy Elderflower Cordial
  • Shakshuka in a pan birds view with scattered fresh chopped parsley a couple of tiny tomato paste cans top left and some fresh tomatoes at the top right of the picture cutlery on the right
    Delicious Shakshuka Recipe
  • Halibut chunks on polenta topped with vegetables
    Mediterranean Halibut Recipe
  • Almond flour cake with apricots, coconut and mint
    Almond Flour Cake With Apricots, Coconut And Mint

Popular Recipes

  • Homemade mici - romanian garlicky meat open sausages
    Homemade Mici - The Famous Romanian Garlicky Meat Sausages
  • Birdsview Monkfish curry garnished with two slices of fresh lemon and fresh herbs served in a blue soup bowl
    Delicious Monkfish Curry
  • Homemade Sausages
    Easy Homemade Sausages
  • Healthy homemade mayonnaise in a blue bowl with a silver spoon
    Healthy Homemade Mayonnaise
  • Close up of deep orange-red junky quince jam in a preserve jar with the lid opened and a teaspoon in
    Perfect quince jam
  • Subway Chocolate Chip Cookies
    Subway Cookies Recipe

Footer

↑ back to top

  • Disclaimer
  • Privacy Policy
  • Contact

Copyright © 2022 Ramona's Cuisine

We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Do not sell my personal information.
Cookie settingsACCEPT
Manage consent

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT