Spinach and Ricotta Pancakes with Tomato Sauce

If you’re looking for a quick, delicious recipe that combines fluffy texture, vibrant greens, and tangy tomato flavors, look no further than Spinach and Ricotta Pancakes with Tomato Sauce. This dish is a wonderful blend of creamy ricotta, nutrient-packed spinach, and a rich tomato sauce that elevates every bite. Perfect for breakfast, lunch, or a light dinner, these pancakes are as satisfying as they are colorful, bringing a burst of freshness and comfort to your table with every mouthful.

Why You’ll Love This Recipe

• Simple Ingredients: Uses everyday staples like spinach, ricotta, and eggs for easy preparation without complicated shopping.
• Vibrant Flavor Combination: The creamy ricotta perfectly complements the earthy spinach and fresh tomato sauce, creating balanced taste.
• Quick and Easy: Ready in under 30 minutes, it’s ideal for busy weekdays or last-minute guests.
• Nutritious and Filling: Packed with protein and greens, it’s a wholesome meal the whole family can enjoy.
• Versatile Serving Options: Perfect as a stand-alone dish or paired with your favorite sides to customize your meal.

Ingredients You’ll Need

Each ingredient in this Spinach and Ricotta Pancakes with Tomato Sauce recipe plays a key role in achieving perfect flavor, texture, and color. From fluffy ricotta to bright leafy spinach, the simplicity ensures every bite bursts with freshness and satisfying creaminess.

• Fresh spinach: Adds vibrant color and a mild, earthy flavor that brightens the pancakes.
• Ricotta cheese: Creates a creamy, soft texture that keeps the pancakes moist and rich.
• Eggs: Bind the ingredients together and give the pancakes their fluffiness.
• All-purpose flour: Provides structure and ensures the pancakes hold their shape while cooking.
• Garlic cloves: Infuse the tomato sauce with warmth and aromatic depth.
• Good quality canned tomatoes: Make a luscious and tangy base for the tomato sauce.
• Olive oil: Helps sauté the spinach and garlic, adding a subtle richness.
• Salt and pepper: Essential for seasoning both the pancakes and the tomato sauce to perfection.
• Fresh basil or parsley: Optional for garnish and added herbal freshness.

Variations for Spinach and Ricotta Pancakes with Tomato Sauce

Feel free to make this Spinach and Ricotta Pancakes with Tomato Sauce recipe your own! Its flexible ingredients make it easy to swap or add in extras, whether you’re catering to dietary needs or just want to mix things up for flavor.

• Gluten-free option: Replace all-purpose flour with chickpea or oat flour for a gluten-free pancake.
• Vegan twist: Use vegan ricotta and flax eggs, and replace the tomato sauce with a dairy-free version.
• Cheese variations: Try adding parmesan or feta to the ricotta for more tang and depth.
• Spice it up: Add red chili flakes to the tomato sauce for a bit of heat.
• Herb additions: Incorporate fresh dill, chives, or mint into the batter for extra aroma and flavor.

How to Make Spinotion and Ricotta Pancakes with Tomato Sauce

Step 1: Prep the Spinach and Ricotta Mixture

Start by washing and finely chopping the fresh spinach. Lightly sauté it with a little olive oil until just wilted, then let it cool. In a bowl, mix the ricotta with the cooled spinach, season with salt and pepper, and set aside.

Step 2: Make the Pancake Batter

In another bowl, whisk the eggs until fluffy. Gently stir in the flour until fully combined, then fold in the spinach and ricotta mixture. The batter should be thick but scoopable.

Step 3: Cook the Tomato Sauce

Heat olive oil in a pan over medium heat, sauté minced garlic until fragrant. Pour in canned tomatoes, breaking them up with a spoon. Let the sauce simmer gently, stirring occasionally until thickened. Season with salt, pepper, and fresh basil or parsley if desired.

Step 4: Cook the Pancakes

Heat a non-stick skillet over medium heat with a bit of olive oil. Drop spoonfuls of the batter onto the pan, shaping into small pancakes. Cook for about 3 minutes on each side or until golden brown and cooked through.

Step 5: Serve with Tomato Sauce

Plate the spinach and ricotta pancakes, and generously spoon the warm tomato sauce over the top before serving immediately.

Pro Tips for Making Spinach and Ricotta Pancakes with Tomato Sauce

• Prep spinach ahead: Sauté spinach in advance to save time on cooking day.
• Keep batter thick: Ensure the batter is thick enough to hold together well when frying.
• Use fresh tomatoes if possible: For a fresher tomato sauce, use diced fresh tomatoes instead of canned.
• Cook low and slow: Cooking pancakes over medium-low heat helps cook them thoroughly without burning.
• Don’t overcrowd the pan: Give pancakes space to cook evenly and flip with confidence.
• Add texture: Try mixing in toasted pine nuts or finely chopped walnuts into the batter for a nutty crunch.

How to Serve Spinach and Ricotta Pancakes with Tomato Sauce

Garnishes

Add a sprinkle of freshly chopped basil, parsley, or a scattering of grated parmesan cheese on top to enhance flavor and presentation.

Side Dishes

Serve alongside a simple green salad with lemon vinaigrette or roasted vegetables for a well-rounded meal. Garlic bread or crusty artisan bread also pairs beautifully.

Creative Ways to Present

Stack the pancakes like mini towers and drizzle tomato sauce between layers. Alternatively, roll the pancakes with a little extra ricotta inside and top with sauce for a delightful twist.

Make Ahead and Storage

Storing Leftovers

Store any leftover spinach and ricotta pancakes in an airtight container in the refrigerator for up to 3 days. Keep the tomato sauce separate to avoid sogginess.

Freezing

Freeze cooked pancakes in a single layer on a baking sheet first, then transfer them to a freezer bag. They’ll keep well for up to 2 months. Tomato sauce can be frozen in small portions too.

Reheating

Reheat pancakes in a non-stick pan over low heat to keep them crisp, or warm the sauce separately on the stove or microwave before serving.

FAQs

Can I use frozen spinach for this recipe?

Absolutely! Just be sure to thaw and squeeze out excess water from frozen spinach before adding it to the ricotta to avoid a watery batter.

Is this recipe gluten-free?

The traditional recipe uses all-purpose flour, but you can substitute with gluten-free flours like chickpea or oat flour to make it gluten-free.

What if I don’t have ricotta?

You can substitute ricotta with cream cheese or cottage cheese for a similar texture, though ricotta’s light fluffiness is ideal.

Can I make the tomato sauce ahead of time?

Yes, making the tomato sauce in advance allows the flavors to deepen, and it reheats beautifully on the day of serving.

How do I make these pancakes vegan?

Use plant-based ricotta, replace eggs with flax or chia “eggs,” and opt for a vegan tomato sauce to make this dish fully vegan.

Final Thoughts

Spinach and Ricotta Pancakes with Tomato Sauce are a delightful blend of simplicity and bold flavors that make every meal feel special. Whether you’re cooking for yourself, family, or friends, this recipe brings a fresh, vibrant twist to the humble pancake. Give it a try and enjoy the comforting combination of soft ricotta, tender spinach, and tangy tomato – it just might become your new favorite dish!

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