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Breakfast recipe · from the recipe book

Fluffy Cocoa Ricotta Pancakes with Pears

Tender, cloud-light chocolate pancakes made airy with whipped egg whites and creamy ricotta, topped with cinnamon-warm pears and a maple drizzle.

Fluffy Cocoa Ricotta Pancakes with Pears

Ingredients

  • 1¼ cups160 gAll-purpose flour
  • ¼ cup25 gUnsweetened cocoa powdersifted
  • 1½ tbsp20 gGranulated sugar
  • 1¾ tsp8 gBaking powder
  • ¼ tsp2 gSalt
  • 1 cup250 gPart-skim ricotta
  • 1 cup (240 ml)240 gMilk, 2%
  • 3 large150 gEggsseparated
  • 1¼ tsp5 gVanilla extract
  • 1½ tbsp20 gUnsalted buttermelted
  • 2 medium356 gPearsthinly sliced
  • ¾ tsp2 gGround cinnamon
  • 3 tbsp60 gMaple syrup

Steps

  1. Melt the butter and set aside; separate the eggs into whites and yolks; thinly slice the pears.
  2. In a large bowl, sift the unsweetened cocoa powder, then whisk in the flour, sugar, baking powder and salt until the cocoa is evenly blended.
  3. In a second bowl, whisk the ricotta, milk, egg yolks, vanilla and half of the melted butter until smooth.
  4. In a clean bowl, beat the egg whites to soft peaks.
  5. Stir the ricotta mixture into the cocoa-flour mixture until just combined, then gently fold in the egg whites in two additions, keeping the batter airy.
  6. Heat a nonstick skillet over medium heat and brush with half of the remaining melted butter. Add the pear slices and cinnamon and cook 4–5 minutes until soft and lightly golden; transfer to a plate.
  7. Brush the skillet with the last of the melted butter. Pour 1/4-cup portions of batter and cook 2–3 minutes per side over medium-low heat until puffed, set in the center and cooked through to 160°F (71°C).
  8. Stack the pancakes, top with the cinnamon pears and drizzle with the maple syrup.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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