🍽️ Recipes🌍 Mediterranean
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⏰ 33 min👥 4🟢 Easy
Winter Citrus Ricotta Buckwheat Pancakes
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Toasty buckwheat pancakes with creamy ricotta and a warm spiced pear compote — a cozy, high-protein winter breakfast ready in 30 minutes.
Toasty buckwheat pancakes with creamy ricotta and a warm spiced pear compote — a cozy, high-protein winter breakfast ready in 30 minutes.
⏱️
Prep
15 min
🔥
Cook
15 min
⏰
Total
30 min
👥
Servings
4
About This Recipe
Winter Citrus Ricotta Buckwheat Pancake Skillet with Spiced Pear Compote
Introduction
Bright, cozy and built for busy winter mornings — these lightly nutty buckwheat pancakes are studded with creamy ricotta, orange zest and warming spices, topped with a sticky spiced pear compote. This recipe brings winter citrus for immune-boosting vitamin C and slow-release carbs for lasting energy, making it perfect for professionals who need a nourishing breakfast that feels indulgent but cooks up in under 30 minutes.
🧾
Ingredients
20 items · 4 servings
4
0 / 20 checked
📊
Nutrition Facts
Per serving · 4 servings total
380
kcal
Calories
19% daily value
💪
Protein
18.0g
36% daily value
⚡
Carbs
50.0g
17% daily value
🫧
Fat
12.0g
18% daily value
🌿
Fiber
7.0g
28% daily value
👨🍳 Instructions
1
In a saucepan simmer diced pears with maple syrup, lemon juice, cinnamon, cloves and water 8–10 minutes until tender.
2
Whisk buckwheat flour, oat flour, baking powder, salt, cinnamon and cardamom in a bowl.
3
Whisk ricotta with eggs, milk, oil, maple syrup, orange zest and orange juice until slightly smooth.
4
Combine wet and dry ingredients and rest batter 5 minutes.
5
Heat a 25–28 cm skillet over medium-low and oil lightly; cook 1/4-cup batter portions 2–3 minutes per side until golden.
6
Keep cooked pancakes warm in a low oven while finishing the batch.
7
Warm compote if needed; stack pancakes and spoon compote on top.
8
Garnish with yogurt, toasted walnuts and orange segments; serve immediately.
💡 Pro Tips
Don’t overmix the batter; rest it 5 minutes for the flours to hydrate.
Toast spices briefly to amplify aroma; cook compote in the same pan to save dishes.
Reheat pancakes in a skillet with a splash of water or in a 180°C oven for 8–10 minutes.
Toast spices briefly to amplify aroma; cook compote in the same pan to save dishes.
Reheat pancakes in a skillet with a splash of water or in a 180°C oven for 8–10 minutes.
🔄 Substitutions
Use whole-wheat pastry flour instead of buckwheat for a milder flavor.
Replace ricotta with silken tofu for dairy-free.
Use honey or brown rice syrup instead of maple syrup.
Swap walnuts for pecans or pumpkin seeds for nut-free.
Replace ricotta with silken tofu for dairy-free.
Use honey or brown rice syrup instead of maple syrup.
Swap walnuts for pecans or pumpkin seeds for nut-free.
📦 Storage & Reheating
Refrigerate pancakes and compote separately in airtight containers for up to 3 days. Freeze pancakes for up to 2 months. Reheat pancakes in a skillet on low heat or in a 180°C (350°F) oven for 8–10 minutes; rewarm compote on the stove for 2–3 minutes.
🍽️ Serving Suggestions
Serve with a dollop of Greek yogurt, fresh orange segments, and a sprinkle of toasted nuts. Pair with coffee or a banana for a pre-workout snack.
