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Ricotta & Almond Pancakes

Ricotta & Almond Pancakes are fresh and light. A double helping of almonds in the batter gives them a grown-up sweetness that's hard to resist. They are perfect with any fresh fruit but especially figs.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: almond, breakfast, pancakes, ricotta
Servings: 4
Author: Jane Saunders


For the Pancakes

  • 250 g/ 1 cup Ricotta cheese
  • 3 Eggs (yolks & whites separated)
  • 1 tsp Almond extract
  • 125 ml/ 1/2 cup Whole milk, (full fat)
  • 25 g/ 1/4 cup Ground almonds
  • 75 g/ 2/3 cup Plain, all purpose flour
  • 1 tsp Baking powder
  • 2 tbsp Caster sugar
  • Pinch of salt

To Serve

  • 4-6 figs, thinly sliced
  • 1 tbsp flaked almonds
  • Spiced orange syrup, or maple syrup
  • 1 tbsp icing sugar


  • Put the ricotta, egg yolks, almond extract and milk into a medium bowl and beat until well combined
  • Mix the baking powder with the flour. Add to the ricotta batter along with the ground almonds, caster sugar and salt. Stir with a metal spoon until a smooth batter is obtained
  • In a separate bowl, whisk the egg whites until they just hold a peak. Gently fold these whites into the batter with a large metal spoon
  • Heat a large frying pan over a medium heat. Add a knob of butter and allow to melt. Spoon in tablespoons of batter, spacing well apart. Let cook for around 2 minutes until bubbles appear on top of the pancakes. Carefully flip the pancakes over and cook for a further 1-2 minutes
  • Keep warm in a preheated oven until all of the pancakes have been cooked
  • Divide the pancakes between 4 plates. Top with the figs and flaked almonds, pour over a generous slug of syrup and lightly dredge with icing sugar. Serve immediately.