Lemon-ricotta pancakes with honey recipe

Maybe you like chocolate chip or buttermilk. When it comes to pancakes, lemon-ricotta is a top choice for me.

This recipe is inspired by a café 3 miles from our home inside a bed and breakfast. Known for their lemon-ricotta hotcakes and house-made chai, Small Café B&B in Pittsboro, North Carolina has fortunately preserved their menu and flare through ownership changes over the years. Although I have no visibility into their recipes, the one I share today produces doppelgänger pancakes. If you get a chance to visit the café, they serve their hotcakes with maple syrup—not honey. I love both, but when I make my own I can’t not serve them without honey. Pro tip: Order the half-stack if you go. It’s more than you think and I usually need help finishing it. If you don’t go, make this recipe at home.

Lemon-ricotta pancakes are great any time of the year, but I especially love them in late winter as a bright spot before spring.

Lemon-ricotta pancakes recipe with honey

No other sugars added—just honey.

1 1/2 cups all purpose flour
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 egg
¾ cup whole milk (or milk of choice)
¼ cup honey (and much more for drizzling)
1/3 cup ricotta (Bonus details at the end of this post to make your own.)
1 tbsp olive oil
1 tsp lemon extract
1 tsp vanilla extract
Zest of half a lemon
Butter or your preferred oil for the pan

1. Combine 1 cup flour with the baking powder, baking soda, and salt and set aside. Reserve ½ cup flour for later.

2. In a separate bowl, whisk the egg and milk with a fork for 10-to-15 seconds. Add the honey and repeat whisking.

3. Pour half the dry ingredients into the egg, milk, and honey mixture. Stir to combine.

4. Add the rest of the dry ingredients and stir to combine.

5. Add the ricotta and stir to combine.

6. Add the ½ cup of flour reserved from earlier and stir to combine.

7. Fold in the extracts and lemon zest.

8. Heat a cast iron skillet (or your preferred pan) on low-medium heat. Once at temperature, add 1 tsp butter and lift/rotate the pan to coat.

9. Add batter to your preferred pancake size. Once bubbles form consistently across the surface (usually 1 minute), flip the pancake. Cook for 1 minute on the other side. This is usually the time when I adjust the burner heat if I notice the pancake is cooking too fast or slow.

10. Plate the pancake and drizzle generously with honey. I like to enjoy them as soon as they’re out of the pan. If you’re cooking for a group, set the oven to warm and keep the pancakes on a baking sheet until ready to serve.

11. To cook the rest of the batter, add ½ tsp to 1 tsp butter to the pan before cooking each one. Repeat the cooking and flipping on each side.

Bonuses

Making a batch of ricotta means there’s plenty for other meals and snacks, like ricotta and honey on sourdough toast.

Make your own ricotta. It truly is so simple and you can have fresh ricotta in about 30 minutes. Many years ago I bought myself a mozzarella and ricotta kit from the New England Cheesemaking Supply Company. We’ve enjoyed so much fresh cheese over the years thanks to their easy-to-follow recipes. Usually when I make a batch of ricotta it means we’re having these pancakes, baked ziti, and I’m adding ricotta and honey to toast. I also freeze extra for another time.

Sourdough twist. For sourdough pancakes: Mix the flour, milk, and honey with ½ cup sourdough starter the night before and rest covered in the fridge. Before cooking, let sit at room temperature for 1 hour, then combine the rest of the ingredients and follow the recipe.

Toppings and additions. Top with blueberry preserves. I just picked up a blueberry-lavender jam and plan to try this one next. Try stirring fresh blueberries into the batter before cooking. I’m curious to try an Earl Grey version some time by infusing the milk with Earl Grey overnight.

Health benefits of ricotta

Trying to increase your protein and B12? Ricotta can help. It can also help supply selenium, magnesium, and potassium. Just 1/4 cup has 13% of daily recommended selenium and 15% calcium. According to recent episodes of the Regenerative Agriculture Podcast, degraded US soils are contributing to selenium deficiencies in our food supply and population. Sourcing your ricotta ingredients thoughtfully could help ensure favorable nutrient levels. Plus, when you make ricotta yourself, you control the type of salt and the amount—yet another opportunity for a mineral boost. Another DIY ricotta benefit: Whey. According to Healthline, “The protein in ricotta cheese is mostly whey, a milk protein that contains all the essential amino acids that humans need to get from food.” Whey may be associated with lowering blood pressure and cholesterol.

Upcoming event reminder

ICYMI I’m hosting a Compost Tea Party at my home on Saturday, April 26. Everyone who attends goes home with a worm compost bin supplies—including worms! If you’re a paid subscriber of TLT, you enjoy free admission. Registration required.