Savory Spinach and Ricotta Pancakes with Lemon Yogurt
Patricia Hill
Spinach Pancakes
Fluffy savory pancakes studded with spinach and ricotta, served with bright lemon-yogurt.
Nutrition (per serving)
These savory spinach and ricotta pancakes are one of my favorite weekend treats — light, fluffy cakes filled with bright, wilted spinach and creamy ricotta. They’re fast to pull together and feel special enough for brunch guests or a cozy Saturday morning at home.
I like to serve them with a zippy lemon-yogurt sauce and a scatter of chopped chives; the tang cuts through the richness and keeps each bite fresh. Once you try the contrast of tender pancake and creamy filling, you'll be making them again and again.
Ingredients
- All-purpose flour:1 1/4 cups
- Baking powder:1 tsp
- Salt:1/2 tsp
- Black pepper:1/4 tsp
- Eggs:2 pieces
- Milk (whole or 2%):1 cup
- Ricotta cheese:3/4 cup
- Fresh spinach, packed:4 cups
- Grated Parmesan (optional):1/4 cup
- Olive oil:2 tbsp
- Butter (for skillet):1 tbsp
- Plain yogurt:1/2 cup
- Lemon zest:1 tsp
- Lemon juice:1 tbsp
- Chives, chopped:2 tbsp
Instructions
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Heat a large skillet over medium heat and add 1 tbsp olive oil. Add the spinach and cook, stirring, until wilted, 2–3 minutes. Transfer to a bowl and let cool slightly.
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In a large bowl whisk together the flour, baking powder, salt, and pepper.
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In a separate bowl beat the eggs with the milk, then stir in the ricotta, 1 tbsp olive oil, and grated Parmesan if using. Fold in the wilted spinach and chopped chives.
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Pour the wet mixture into the dry ingredients and gently stir until just combined; do not overmix. The batter should be thick but spoonable—add a splash more milk if too stiff.
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Make the lemon-yogurt sauce by stirring the plain yogurt with lemon zest, lemon juice, and a pinch of salt. Taste and adjust brightness.
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Heat a nonstick skillet or griddle over medium-low and add butter to coat. Spoon 1/4-cup portions of batter onto the skillet, flattening slightly with the back of the spoon.
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Cook pancakes 2–3 minutes per side, until golden and cooked through, flipping once. Work in batches and keep finished pancakes warm on a plate tented with foil.
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Serve stacks of pancakes with a dollop of lemon-yogurt sauce, extra chives, and a lemon wedge for squeezing.
Tips & Notes
- For even batter distribution use a 1/4-cup measuring cup to portion pancakes.
- If you prefer a smoother texture, pulse the ricotta and spinach briefly in a blender before folding into the batter.
- Keep cooked pancakes warm in a low oven (200°F) while you finish the rest so they stay tender.
