If you’re looking for a savory twist on breakfast or brunch, you’re going to adore this Spinach and Ricotta Pancakes Recipe. I absolutely love how these pancakes come out fluffy, packed with fresh greens, and creamy ricotta that melts in your mouth. These aren’t your usual sweet pancakes – they’re perfect for anytime you want something comforting yet a little different. Stick around, and I’ll take you through every step to nail them, plus some tips I’ve picked up along the way so you’ll succeed every time!
Why You’ll Love This Recipe
- Easy yet impressive: You can whip these up with simple pantry staples but they taste like a chef’s special.
- Versatile meal option: Great for brunch, lunch, or even a light dinner paired with a sauce or salad.
- Super kid-friendly: Packed with spinach but sneaky enough that picky eaters won’t even notice.
- Comfort food with a healthy twist: Ricotta gives creaminess without heaviness, while spinach adds fiber and color.
Ingredients You’ll Need
Let’s talk ingredients because they really make this Spinach and Ricotta Pancakes Recipe special. You’ll want to pick fresh spinach—baby leaves are ideal since they’re tender and mild. Ricotta is the creamy heart of the dish, so don’t substitute it lightly. The rest are everyday items you probably already have in your kitchen.
- Olive or rapeseed oil: For sautéing and frying; adds a subtle fruity note without overpowering.
- Onion: Finely chopped or sliced, it brings a mild sweetness when cooked.
- Garlic: Just a clove chopped for a slight punch to complement the spinach.
- Baby spinach leaves: Tender and mild in flavor – the star green in this recipe.
- Ricotta cheese: Provides creaminess and richness; fresh is best.
- Plain/all-purpose flour: The base for your pancake batter to hold everything together.
- Eggs: Bind the batter and add structure.
- Milk: Keeps the batter smooth and helps create fluffy pancakes.
- Salt, pepper & grated nutmeg: Nutmeg works wonders with spinach and ricotta, giving a cozy warmth.
- Parmesan cheese (grated): Adds a savory, umami kick to the pancakes.
- Chopped tomatoes & tomato purée: For an optional, really easy tomato sauce to serve on the side.
- Mixed dried herbs: Adds a nice herby depth to the sauce if you’re making it.
Variations
I love tweaking this Spinach and Ricotta Pancakes Recipe depending on the season or what’s in my fridge. It’s a versatile base, so feel free to personalize it to suit your taste buds or dietary needs.
- Add herbs fresh or dried: I sometimes throw in fresh basil or oregano instead of dried herbs for a brighter flavor.
- Swap spinach for kale or Swiss chard: For a heartier, earthier flavor, just chop the leaves finely and sauté them like the spinach.
- Make it gluten-free: Use a gluten-free flour blend instead of plain flour; the texture might be slightly different but still delicious.
- Try vegan ricotta alternatives: Cashew-based ricotta works well if you want a dairy-free version.
- Add some heat: A pinch of chili flakes in the batter or sprinkle on top for a subtle kick.
How to Make Spinach and Ricotta Pancakes Recipe
Step 1: Prepare the Tomato Sauce (Optional but Worth It!)
I love serving these pancakes with a homemade tomato sauce, and it’s super easy to make. Heat a tablespoon of olive oil in a saucepan, then add a finely chopped onion and cook gently until soft and translucent. Stir in canned chopped tomatoes, a tablespoon of tomato purée, and two teaspoons of mixed dried herbs. Let it simmer gently for about 20 minutes, stirring occasionally until thickened. Season with salt and pepper to taste. This sauce adds a lovely tanginess that complements the creamy pancakes perfectly.
Step 2: Sauté the Spinach and Onions
While your sauce simmers, heat another tablespoon of oil in a frying pan over medium heat. Add the sliced small onion and chopped garlic. Sauté until soft and fragrant, around 3-4 minutes. Toss in the baby spinach leaves, stirring until wilted—this should take about 2 minutes. Drain any excess liquid from the pan because too much moisture can make your pancake batter soggy. Let the spinach and onions cool slightly before mixing it into your batter.
Step 3: Make the Pancake Batter
In a large bowl, whisk together 100g plain flour, 2 eggs, and 300ml milk until smooth. Now for the fun part: fold in the cooled spinach and onion mixture along with 250g ricotta cheese. Add salt, freshly ground black pepper, and about half a teaspoon of grated nutmeg. Finish by stirring in 6 tablespoons of grated Parmesan cheese – this little bit of umami really lifts the flavor. Make sure everything is well combined, but don’t overmix, or your pancakes might turn out tough.
Step 4: Cook the Pancakes
Heat a non-stick frying pan over medium heat and add a small splash of oil. Once hot, pour a ladleful of the batter to form pancakes about 10cm (4 inches) wide. Cook for 3-4 minutes until bubbles start to appear on the surface and the edges look set. Carefully flip and cook for another 2-3 minutes until golden and cooked through. Transfer cooked pancakes to a warm plate and cover loosely with foil to keep warm while you finish the batch.
Step 5: Serve and Enjoy!
Serve your spinach and ricotta pancakes warm, with that luscious tomato sauce spooned over, or even plain with a drizzle of olive oil and a scatter of extra Parmesan. I promise your family or guests will go crazy for these comforting, flavorful pancakes.
Pro Tips for Making Spinach and Ricotta Pancakes Recipe
- Drain Accurately: Make sure to squeeze out excess moisture from the cooked spinach and onions to avoid watery batter and soggy pancakes.
- Use Fresh Ricotta: Fresh ricotta is creamier and less watery than pre-packaged versions, making your pancakes fluffier and richer.
- Medium Heat Magic: Cooking pancakes on medium heat ensures they cook through without burning on the outside.
- Flip Gently: Use a wide spatula and don’t rush flipping—these pancakes can be delicate.
How to Serve Spinach and Ricotta Pancakes Recipe
Garnishes
I like to finish these pancakes with a sprinkle of extra Parmesan and a grind of black pepper for a simple but delicious touch. Fresh herbs like chopped parsley or basil also brighten the dish beautifully. Sometimes, a dollop of Greek yogurt or sour cream adds a lovely tang.
Side Dishes
Besides the quick tomato sauce I love to whip up, a crisp side salad with lemon vinaigrette adds freshness and crunch. Roasted cherry tomatoes or sautéed mushrooms also pair beautifully for a more substantial meal.
Creative Ways to Present
For a fun brunch spread, I’ve layered these pancakes like mini lasagna stacks with alternate layers of tomato sauce and fresh basil, topped with melted mozzarella. They make a great centerpiece and are perfect for impressing guests.
Make Ahead and Storage
Storing Leftovers
I store leftover spinach and ricotta pancakes in an airtight container in the fridge for up to 3 days. Make sure they’re cool before sealing the container to avoid condensation which makes them soggy.
Freezing
Freeze pancakes by stacking them with parchment paper between each layer in a freezer-safe box or bag. This stops them from sticking together, and they’ll keep well for up to a month.
Reheating
I’ve found reheating on a non-stick pan over medium heat keeps them crispy on the outside and warm through without drying them out. Avoid microwaving if you want to retain the best texture, but if in a rush, cover and microwave briefly with a damp paper towel.
FAQs
-
Can I make these pancakes ahead of time?
Absolutely! You can prepare the batter and make the pancakes in advance. Store cooked pancakes in an airtight container in the fridge for up to 3 days, or freeze them for longer storage. Reheat gently in a pan to keep the texture just right.
-
What’s the best ricotta cheese to use?
Fresh ricotta with a smooth, creamy texture works best. Avoid watery varieties as they can thin out your batter. If ricotta feels too wet, give it a gentle drain by placing it in a fine sieve for a few minutes before using.
-
Can I substitute spinach with other greens?
Yes! You can use kale, Swiss chard, or even finely chopped broccoli leaves. Just sauté the greens first to soften them and reduce moisture before adding to the batter.
-
Are these pancakes suitable for gluten-free diets?
You can make this Spinach and Ricotta Pancakes Recipe gluten-free by swapping all-purpose flour for a gluten-free blend. Keep in mind the texture might be slightly different, but they’ll still be delicious.
Final Thoughts
When I first tried this Spinach and Ricotta Pancakes Recipe, I was hooked instantly. It’s a comforting, flavorful dish that feels homemade and special all at once. Whether you’re treating yourself on a lazy weekend or surprising friends, these pancakes bring a smile every time. I truly hope you enjoy making (and eating!) them as much as I do. So, grab your skillet and get cooking — your new favorite savory pancakes await!
Print
Spinach and Ricotta Pancakes Recipe
- Prep Time: 30 minutes
- Cook Time: 39 minutes
- Total Time: 69 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Description
Delicious and savory Spinach and Ricotta Pancakes served warm, either plain or with a flavorful homemade tomato sauce. These pancakes combine fresh spinach, creamy ricotta, and subtle herbs for a nutritious and comforting meal perfect for brunch or dinner.
Ingredients
Tomato Sauce
- 1 tbsp olive or rapeseed oil
- 1 onion, peeled and finely chopped
- 400 g (14oz) can chopped tomatoes
- 1 tbsp tomato purée (tomato paste)
- 2 tsp mixed dried herbs
- Salt and pepper, to taste
Pancakes
- 100 g (3½oz) plain flour (all purpose)
- 2 eggs
- 300 ml (½pt) milk
- Oil for frying
- 1 tbsp olive or rapeseed oil
- 1 small onion, sliced
- 1 clove garlic, chopped
- 200 g (7oz) baby spinach leaves
- 250 g (9oz) ricotta cheese
- Salt and freshly ground black pepper, to taste
- ½ tsp grated nutmeg
- 6 tbsp Parmesan cheese, grated
Instructions
- Prepare the Tomato Sauce: Heat 1 tbsp olive or rapeseed oil in a pan over medium heat. Add the finely chopped onion and cook until softened. Stir in the chopped tomatoes, tomato purée, mixed dried herbs, salt, and pepper. Simmer gently for about 15-20 minutes until the sauce thickens slightly. Keep warm.
- Make the Pancake Batter: In a large mixing bowl, whisk together the plain flour, eggs, and milk until you have a smooth batter. Let it rest while preparing the spinach mixture.
- Cook the Spinach Mixture: Heat 1 tbsp olive or rapeseed oil in a skillet over medium heat. Add sliced onion and chopped garlic, sauté until softened and fragrant. Add the baby spinach leaves and cook until wilted. Remove from heat and let cool slightly.
- Combine Filling Ingredients: In a bowl, mix the cooked spinach mixture with the ricotta cheese, grated nutmeg, grated Parmesan, salt, and freshly ground black pepper. Stir until well combined.
- Cook the Pancakes: Heat a small amount of oil in a non-stick frying pan over medium heat. Pour a small ladle of the pancake batter into the pan, tilting the pan to spread it evenly to form a thin pancake. Cook for 1-2 minutes until lightly golden on the bottom, then flip and cook the other side for 1 minute.
- Fill and Fold the Pancakes: Place a spoonful of the spinach and ricotta filling onto each cooked pancake, fold or roll the pancake to enclose the filling.
- Serve: Serve the filled pancakes warm, either plain or topped with the prepared tomato sauce.
Notes
- These spinach and ricotta pancakes can be enjoyed plain or with a tangy tomato sauce for extra flavor.
- You can substitute rapeseed oil with olive oil according to preference.
- For a richer taste, add a sprinkle of extra Parmesan before serving.
- Make sure to cook the spinach thoroughly to reduce excess moisture in the filling.
Nutrition
- Serving Size: 1 serving
- Calories: 438 kcal
- Sugar: 9 g
- Sodium: 423 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 126 mg
