Spinach Ricotta Pancakes with Sweet Tomato Jam

Try this savory take on ricotta pancakes for an easy dinner or fun brunch.

Serves: 4Prep: 20 minutesCook: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4


  • 2 tbsp. olive oil, divided, plus more for cooking
  • 1 medium sweet onion, chopped
  • 3⁄4 tsp. salt, divided
  • 1⁄4 tsp. ground black pepper
  • 2 tbsp. brown sugar
  • 1 tbsp. rice vinegar
  • 1 can (14.5 oz.) petite diced tomatoes, drained
  • 6 oz. Baby Spinach, roughly chopped
  • 1⁄2 tsp. minced garlic
  • 3 large eggs
  • 1 cup Whole Milk Ricotta Cheese
  • 1 tsp. lemon zest
  • 1⁄2 tsp. baking powder
  • 1⁄2 cup all-purpose flour


  • Heat 1 tablespoon oil in a 2-quart saucepan over medium heat; add onions, ¼ teaspoons salt and pepper. Cook 3-5 minutes or until slightly softened and fragrant. Add brown sugar, vinegar and tomatoes; bring to a simmer. Cook, stirring occasionally, 15-20 minutes or until liquid is reduced and mixture is thick.
  • Heat remaining tablespoon olive oil in a skillet over medium heat. Add chopped spinach and garlic; cook for 1-2 minutes until spinach is wilted and garlic is fragrant. Cool completely.
  • Whisk together eggs, ricotta, lemon zest, remaining ½ teaspoon salt and baking powder until thoroughly combined. Stir in flour and spinach mixture until just combined.
  • Heat a griddle or large non-stick skillet over medium-medium low heat. Add oil to just coat the pan.
  • Drop about ¼ cup of ricotta batter on the surface of the pan for each pancake. Cook for 2-4 minutes or until the bottoms are golden brown, flip and continue cooking another 2-3 minutes or until golden brown and set.
  • Serve pancakes topped with tomato jam.
  • Refrigerate leftovers.