Vegan Ricotta Pancakes

These savory Vegan Ricotta Pancakes are soft, fluffy, and made extra tender with homemade almond ricotta folded straight into the batter. I love serving them stacked high with roasted cherry tomatoes, crunchy seeds, extra almond ricotta, and a drizzle of balsamic glaze for an easy brunch or light dinner that feels a little special.

The almond ricotta does take some advance prep, but most of that time is completely hands-off - and you can easily make it the day before.

🌱 Ingredients & Notes

You’ll find the full quantities in the recipe card below, but these are the ingredients worth knowing a little more about before you start.

Homemade Almond Ricotta

The ricotta starts with blanched almonds or almond flour, blended with water to create a rich almond milk.

Fresh lemon juice and apple cider vinegar are added after heating to help the almond mixture separate and form soft curds. Once strained and left to drain overnight, you end up with a creamy almond ricotta that works both in the pancake batter and as a topping.

Don’t rush the draining step - this is what gives the ricotta its thicker, spoonable consistency.

Almond Milk + Lemon Juice

For the pancake batter, unsweetened almond milk is mixed with fresh lemon juice before being combined with the ricotta.

Use an unsweetened, neutral-flavored plant milk so you don’t accidentally bring extra sweetness into the savory batter.

All-Purpose Flour + Almond Flour

Most of the structure comes from regular all-purpose flour, while a small amount of almond flour adds a subtle nuttiness and complements the almond ricotta.

Baking Powder + Baking Soda

Using both gives the pancakes plenty of lift and helps keep the texture light despite the creamy ricotta in the batter.

Toppings

My favorite combination is:

• Extra almond ricotta
• Roasted cherry tomatoes
• Toasted or crunchy seeds
• Balsamic glaze

The warm tomatoes and tangy balsamic are especially good against the creamy pancakes.

🧑‍🍳 How to Make Vegan Ricotta Pancakes

1. Make the Almond Ricotta

Blend the almonds with filtered water, maple syrup, and salt until completely smooth, then strain the mixture through a nut milk bag into a saucepan.

Heat the almond milk until it begins to bubble, then remove it from the heat and stir in the lemon juice and apple cider vinegar.

Cover and leave it to curdle and cool before transferring the mixture to cheesecloth set over a sieve. Refrigerate and allow it to drain overnight.

2. Mix the Wet Ingredients

When you’re ready to make the pancakes, stir the almond milk and lemon juice together, then mix in 3 tablespoons of the prepared almond ricotta.

3. Add the Dry Ingredients

Sift together the all-purpose flour, almond flour, salt, baking powder, and baking soda.

Fold the wet mixture into the dry ingredients until you have a smooth pancake batter. Avoid overmixing once everything has come together.

4. Cook the Pancakes

Lightly grease a nonstick skillet with rapeseed oil and place it over medium heat.

Add around 2-3 tablespoons of batter per pancake. Cook until the edges look set and the underside is golden, then gently flip and cook the second side.

If your pan runs particularly hot, keep a close eye on the first side so it doesn’t brown too quickly before the center has had time to cook.

5. Add the Toppings

Stack the pancakes while they’re still warm and finish with spoonfuls of almond ricotta, roasted cherry tomatoes, crunchy seeds, and a generous drizzle of balsamic glaze.

🍅 Getting the Toppings Just Right

The pancakes themselves are quite mild and creamy, so I like pairing them with toppings that bring acidity, sweetness, and a little crunch.

Roasting the cherry tomatoes concentrates their flavor and makes them soft and juicy, while the seeds add texture. The balsamic glaze brings everything together with a sweet-tangy finish.

You can roast the tomatoes while you cook the pancakes so there’s no need to add much extra time to the recipe.

🍽️ Serving Ideas

I love these as a savory weekend brunch, but they’re substantial enough to work as a light dinner too.

Serve the pancakes with the roasted tomato topping as written, or add a simple green salad on the side if you want to turn them into a fuller meal.

Fresh herbs such as basil or parsley also work well scattered over the top just before serving.

If savory brunches are more your thing, you might also like my easy vegan shakshuka, which pairs a rich tomato base with plenty of warming spices.

💡 Romy's Tips & Tricks

Make the ricotta ahead: The almond ricotta needs plenty of draining time, so preparing it the day before makes the actual pancake-making process much easier.

Flip gently: These pancakes are soft and tender, so use a wide spatula and wait until the first side is set before flipping.

Watch the heat: If your skillet runs hot, lower the temperature slightly rather than allowing the outside to brown before the center cooks through.

Roast the tomatoes while you cook: This keeps the topping prep simple and means everything can be served warm at roughly the same time.

❓ Vegan Ricotta Pancakes FAQs

❄️ Storage

Store leftover pancakes in an airtight container in the refrigerator for 1-2 days.

Keep the almond ricotta separately in an airtight container in the refrigerator for up to 3 days.

How to Reheat

Warm the pancakes gently in a skillet over low heat or briefly in the microwave until heated through.

Add the roasted tomatoes, almond ricotta, seeds, and balsamic glaze after reheating rather than storing the pancakes already assembled.

🔜 Related Recipes

If you enjoy savory brunch recipes, try one of these next:

Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:

📖 Recipe Card

Vegan Ricotta Pancakes

Romy

Soft and fluffy savory vegan pancakes made with creamy homemade almond ricotta and served with roasted cherry tomatoes, crunchy seeds, and balsamic glaze. Perfect for brunch, lunch, or a light dinner.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Course Breakfast, Brunch

Cuisine American, vegan

Equipment

• high-speed blender
• nut milk bag
• large saucepan with lid
• fine mesh sieve
• cheesecloth
• medium bowl
• large mixing bowl
• Whisk or spatula
• nonstick skillet or frying pan
• spatula

Ingredients

  

For the Almond Ricotta

• 7 oz blanched almonds or almond flour roughly 200 g
• 3 cups filtered water 750 ml
• 2 tablespoons maple syrup
• 1 teaspoon fine salt
• 2 tablespoons fresh lemon juice
• 2 tablespoons apple cider vinegar

For the Pancakes

• ¾-1 cup unsweetened almond milk about 200 ml
• 1 tablespoon fresh lemon juice
• 3 tablespoons prepared almond ricotta see above
• 1 cup all-purpose flour 130g
• 1 tablespoon almond flour
• 1 pinch fine salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• canola oil for greasing the pan

For Serving (optional)

• extra almond ricotta
• roasted cherry tomatoes
• toasted sunflower seeds or pumpkin or sesame seeds
• balsamic glaze
• fresh herbs

Instructions

 

Make the almond ricotta

• Add the blanched almonds or almond flour, filtered water, maple syrup, and salt to a high-speed blender. Blend for about 2 minutes, or until completely smooth and creamy.
• Strain the almond mixture through a nut milk bag directly into a large saucepan. Discard or reserve the almond pulp for another use.
• Heat the almond milk over medium heat until it just begins to bubble. Remove the pan from the heat and stir in the lemon juice and apple cider vinegar.
• Cover the saucepan and allow the mixture to cool and curdle slowly at room temperature for a few hours.
• Set a fine-mesh sieve over a bowl and line it with cheesecloth. Pour in the cooled, curdled almond mixture.
• Gather and tie the ends of the cheesecloth, then allow the ricotta to drain naturally over the bowl. Do not squeeze the cheesecloth.
• Transfer the setup to the refrigerator and allow the ricotta to drain for at least 8 hours or overnight, until thick and creamy.

Make the Pancake Batter

• In a small bowl or measuring jug, stir together the almond milk and lemon juice.
• Add 3 tablespoons of the prepared almond ricotta and whisk until combined.
• In a large mixing bowl, whisk together the all-purpose flour, almond flour, salt, baking powder, and baking soda.
• Pour the wet ingredients into the dry ingredients and gently fold until just combined and smooth. Avoid overmixing.

Cook the Pancakes

• Lightly grease a nonstick skillet with canola oil and heat it over medium heat.
• Spoon about 2-3 tablespoons of batter into the skillet for each pancake.
• Cook until the edges look set and the underside is golden. Carefully flip with a spatula and cook the second side until golden and cooked through.
• Repeat with the remaining batter, lightly greasing the pan again as needed.

Serve

• Stack the pancakes and serve warm with extra almond ricotta, roasted cherry tomatoes, crunchy toasted seeds, and a drizzle of balsamic glaze.

Notes

• Make ahead: The almond ricotta can be prepared the day before so it has plenty of time to drain and set.
• Almond ricotta: For the best texture, allow the curdled almond mixture to drain naturally. Avoid squeezing the cheesecloth, as this can affect the creamy consistency.
• Plant milk: Use unsweetened almond milk or another neutral-flavored unsweetened plant milk.
• Cooking temperature: If the pancakes are browning too quickly before the centers have cooked through, lower the heat slightly.
• Flipping: Wait until the edges of the pancakes look set before flipping. Their ricotta-rich texture is soft, so a wide spatula works best.
• Toppings: Roast the cherry tomatoes while you cook the pancakes to save time.
• Storage: Store leftover cooked pancakes in an airtight container in the refrigerator for 1-2 days.
• Almond ricotta storage: Store leftover almond ricotta separately in an airtight container in the refrigerator for up to 4-5 days.
• Reheating: Gently reheat the pancakes in a nonstick skillet over low heat or briefly in the microwave. Add the ricotta and other toppings after reheating.

Keyword almond ricotta, savory pancakes, savory vegan pancakes, vegan brunch recipe, vegan ricotta pancakes

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