Spinach and Ricotta Pancakes Recipe

If you’re on the hunt for a cozy, savory pancake that’s a little different from your usual breakfast fare, you absolutely have to try this Spinach and Ricotta Pancakes Recipe. I love this dish because it’s packed with wholesome goodness yet feels indulgent, perfect for brunches or a comforting dinner. When I first tried these pancakes, I was blown away by how fluffy they are, combined with the creamy ricotta and vibrant spinach – it’s like a warm hug on a plate. Stick around and I’ll walk you through every step so you nail this fan-freaking-tastic recipe every single time!

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Ingredients You’ll Need

The magic of this Spinach and Ricotta Pancakes Recipe is that the ingredients are simple but play off each other beautifully. I always recommend using fresh spinach and good-quality ricotta—it really makes a difference in taste and texture.

• Olive or rapeseed oil: Essential for sautéing the onions and spinach without overpowering the flavors.
• Onion: Adds a gentle sweetness when finely chopped or sliced, creating a savory base.
• Chopped tomatoes and tomato purée: For the easy, tangy tomato sauce that pairs perfectly with the pancakes.
• Mixed dried herbs: I like using oregano and thyme to bring lovely, aromatic hints.
• Plain flour: This is your pancake base—make sure it’s all-purpose for the right texture.
• Eggs: They help bind everything together and add richness to the batter.
• Milk: Adds moisture so the batter is smooth and pours easily.
• Garlic: Just a clove for a subtle depth in the spinach filling.
• Baby spinach leaves: Fresh is best for vibrant color and flavor.
• Ricotta cheese: The star ingredient for creamy, luscious pancakes.
• Salt, pepper, and freshly grated nutmeg: Small but mighty seasonings to elevate every bite.
• Parmesan cheese: Adds a wonderful salty, nutty finish to the filling.

Variations

I always encourage you to make this recipe your own! I sometimes swap out the spinach for kale or mixed greens when I’m feeling adventurous, and you can easily add herbs like basil or parsley if you want more aroma. Plus, if you’re cutting back on dairy, goat cheese makes a nice substitute for ricotta, giving it a tangier twist.

• Spinach swap: Using kale adds a bit more bite and works wonderfully sautéed just like spinach.
• Cheese alternatives: Goat cheese or feta give a tangier depth if you want to mix things up.
• Herb boost: Fresh basil or dill sprinkled into the batter can add freshness that’s just amazing.
• Gluten-free option: Use a gluten-free plain flour blend for a pancake that everyone can enjoy.

How to Make Spinach and Ricotta Pancakes Recipe

Step 1: Make the Tomato Sauce (Optional but Yum!)

I usually start by making this really easy tomato sauce since it takes a little time to mellow. Heat the olive oil in a pan, then gently fry the finely chopped onion till soft and translucent. Add the chopped tomatoes, tomato purée, mixed dried herbs, and a pinch of salt and pepper. Let it simmer gently on low heat for around 20-25 minutes, stirring occasionally. You’ll notice it thickens up and the flavors deepen – this is my secret weapon for a beautiful pairing with the pancakes.

Step 2: Prepare the Pancake Batter

While the sauce simmers, whisk the plain flour, eggs, and milk in a large bowl to make a smooth batter—no lumps, I promise it’s key for light pancakes! Season lightly with salt and pepper to let the filling flavors shine through.

Step 3: Sauté the Spinach and Onion

In a separate pan, warm the olive oil and gently sauté the sliced onion and chopped garlic until golden and fragrant. Toss in the baby spinach leaves and cook them just until wilted but still bright green. This helps keep the pancakes fresh and colorful.

Step 4: Mix Ricotta and Spinach Filling

Pop the spinach and onion mixture into a bowl with the ricotta cheese, grated nutmeg, and half of the Parmesan. Give it a good mix and season with salt and freshly ground pepper to taste. This creamy filling is what makes these pancakes so spectacular.

Step 5: Cook the Pancakes

Heat a little oil in a non-stick frying pan over medium heat. Pour in a ladleful of the batter and swirl it around to make thin pancakes – just like regular ones, but hold on, we’re about to assemble! Cook for about 1-2 minutes until bubbles form on the surface, then flip carefully and cook the other side until golden. Stack them on a warm plate while you finish the batch.

Step 6: Assemble and Serve

Spread a spoonful of the ricotta and spinach filling over each pancake, then roll or fold them up. Sprinkle the remaining Parmesan on top, and serve immediately with the homemade tomato sauce on the side. Trust me, this combo is a total winner!

How to Serve Spinach and Ricotta Pancakes Recipe

Garnishes

I love topping mine with extra grated Parmesan and a sprinkle of freshly cracked black pepper for a little kick. Sometimes I add a dollop of Greek yogurt or a squeeze of lemon juice to brighten everything up.

Side Dishes

This recipe goes great with a fresh green salad dressed in lemon and olive oil, or simple roasted cherry tomatoes on the side for extra color and sweetness. My family especially enjoys these with baked sweet potato wedges.

Creative Ways to Present

For a party or brunch spread, I’ve rolled up the pancakes, sliced them into bite-sized pinwheels, and served with toothpicks alongside the tomato sauce – it’s a fun finger food that’s always a hit!

Make Ahead and Storage

Storing Leftovers

I usually pop any leftover pancakes into an airtight container in the fridge. They’ll keep well for 2 to 3 days – just make sure they’re completely cooled before storing to avoid sogginess.

Freezing

Freeze leftovers by placing each pancake between baking paper sheets and stacking them in a freezer-safe bag. When I tried this, they kept their lovely texture for up to 2 months – super handy for quick meals.

Reheating

To reheat, I prefer warming pancakes in a dry frying pan over low heat to keep the crispy edges. Microwaving works in a pinch but sometimes makes them a bit softer.

FAQs

Final Thoughts

This Spinach and Ricotta Pancakes Recipe holds a special spot in my kitchen because it’s a beautiful balance of comfort and freshness. Every time I make it, I remember the first time my family devoured these like little bites of happiness – and I know you’ll feel the same. Give it a go, whether you’re treating yourself or impressing guests; it’s a recipe that really delivers on flavor, simplicity, and that warm cozy feeling we all crave.

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