Photo of Cat Cora’s ricotta hotcakes with warm cinnamon apples by WW

Cat Cora’s ricotta hotcakes with warm cinnamon apples

Points® value
Total Time
43 min
15 min
28 min
For the best results, use Pink Lady, Fuji or Gala apples.



3 medium, peeled, cored, roughly chopped

Fresh lemon juice

1 tbsp(s)


1 tbsp(s)

Ground cinnamon

1 tsp(s), or to taste


4 large

Part-skim ricotta cheese

1 cup(s)

Turbinado sugar

1½ tbsp(s)

Lemon zest

1 tsp(s)

Baking soda

½ tsp(s)

Baking powder

½ tsp(s)

All-purpose flour

½ cup(s)

Olive oil cooking spray

4 spray(s)

Confectioners' sugar

2 tsp(s)


  1. In a medium pot, combine apples, lemon juice, water, and cinnamon. Cook, stirring occasionally, until apples are soft, 8-10 minutes; set aside.
  2. In a large bowl, whisk together eggs, ricotta, sugar, zest, baking soda, and baking powder until smooth. Slowly add flour; mix until just combined.
  3. Off heat, coat a large nonstick skillet with cooking spray; heat over medium heat. When hot, spoon a scant 1/4 cup batter into skillet for each hot cake. Cook until browned on bottom, 2-3 minutes; flip and cook until done, 2-3 minutes more. (Be careful not to overcrowd pan – cook in batches and spray pan with more cooking spray between each batch.) Serve hotcakes topped with cinnamon apples, dusted with powdered sugar.
  4. Serving size: 2 hot cakes with a heaping 1/3 c apple topping