Peach Ricotta Protein Pancakes with Maple Yogurt

Ricotta has long lent Italian-style pancakes their tender, custardy crumb. Fresh peaches folded in and a maple yogurt finish turn these protein-boosted stacks into a bright, leisurely weekend breakfast.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 420 cal
• 24g protein
• 45g carbs
• 16g fat
• 4g fiber

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Ingredients

• 2 large fresh ripe peaches
• 1 cup whole-milk ricotta
• 3 large eggs
• 1 cup all-purpose flour
• 1/4 cup vanilla protein powder
• 1/2 cup milk
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 tsp ground cinnamon
• 1 tsp vanilla extract
• 3 tbsp unsalted butter
• 3/4 cup plain Greek yogurt
• 1/4 cup pure maple syrup
• 1/4 cup toasted sliced almonds

Instructions

1. 1Pit and dice one peach into small pieces; thinly slice the second peach for topping and set both aside.
2. 2In a large bowl whisk the ricotta, eggs, milk, and vanilla until smooth and no large lumps remain.
3. 3In a separate bowl stir together flour, protein powder, baking powder, salt, and cinnamon. Fold the dry mixture into the wet just until combined; a few small lumps are fine. Gently fold in the diced peach.
4. 4Heat a nonstick griddle or large skillet over medium heat and melt a thin film of butter. Scoop 1/4-cup portions of batter, spacing them apart, and cook 2 to 3 minutes until bubbles form on the surface and edges look set.
5. 5Flip carefully and cook another 1 1/2 to 2 minutes until the undersides are golden brown and the centers spring back lightly when touched. Keep finished pancakes warm on a plate tented with foil.
6. 6Stir the Greek yogurt with half the maple syrup until creamy and lightly sweetened.
7. 7Stack three pancakes per plate, spoon maple yogurt over the top, arrange fresh peach slices, drizzle remaining maple, and finish with toasted almonds. Serve right away while the pancakes are fluffy and warm.