Recipe courtesy of Chris Fischer and Amy Schumer

Broccoli and Ricotta Pancakes

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 6 servings
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2 cups pureed broccoli (see Cook's Note)

1 1/2 cups ricotta cheese

1 1/2 cups all-purpose flour

1 tablespoon olive oil

1 teaspoon baking powder

2 large eggs, beaten

Kosher salt

3 tablespoons salted butter, plus more for serving


  1. Preheat the oven to 200 degrees F.
  2. Add the broccoli puree, ricotta, flour, olive oil, baking powder, eggs and some salt to a large mixing bowl and stir to combine with a wooden spoon. 
  3. Working in batches, melt some of the butter in a cast-iron or nonstick pan over medium heat. Ladle pancake-size dollops of the batter into the pan, fitting as many as you can at one time without having them stick together. Cook until browned on each side, 2 to 3 minutes per side depending on your pan and the heat. Make a stack of the cooked ones as you work, keeping them warm in the oven as necessary. Continue with the remaining batter and butter. We serve the pancakes warm with a little more butter spread on each. 

Cook’s Note

The broccoli puree is just steamed broccoli pureed with a little water. In the spirit of eating more veggies, we always try to cook more broccoli than necessary knowing it will fit in somewhere.

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