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Gluten Free Ricotta Pancakes with Apple Butter

The Girl & the Fig Ricotta Pancakes

MAKES 16 PANCAKES If you don’t have a griddle, make one or two at a time in a frying pan, adding a bit of butter to the pan between batches.


  • 1-1/4 cups ricotta cheese
  • 8 tablespoons (4 ounces/1 stick) unsalted butter, divided
  • 3 eggs
  • 4 cups Pamela's Baking and Pancake Mix
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon orange zest
  • 1 cup Apple Butter (below; optional)
  • 1 recipe Orange Whipped Mascarpone (below; optional)
  • Powdered sugar for garnish (optional)


  1. Place cheesecloth or a paper towel over a sieve and drain the ricotta until relatively dry, at least 30 minutes.
  2. Melt 4 tablespoons of the butter. In a bowl, mix together the eggs, 3 cups water, and the melted butter until combined. Gently mix in the pancake mix until incorporated, then mix in the strained ricotta, vanilla, and orange zest.
  3. Preheat a griddle over medium heat. Melt 1 tablespoon of the butter, then pour ½ cup portions of batter onto the griddle. When bubbles begin to form on the top of the pancake, flip and cook until done, about 1 minute longer. Repeat until all of the batter is used.
  4. Garnish with a scoop of Apple Butter, top with Orange Whipped Mascarpone, sprinkle with powdered sugar, and serve.