Description
Tangy ricotta and bright lemon zest unite with honey-sweetened crumpets for an indulgent, cloud-like texture. These pancakes balance wholesome ingredients with bold flavor, perfect for a vibrant breakfast.
Ingredients
Whole milk ricotta, 1 ½ cups (150g)
All-purpose flour, 1 ¾ cups (220g)
Granulated sugar, ¼ cup (50g)
Eggs, 2 large
Baking powder, 1 ½ tsp
Fine sea salt, ½ tsp
Fresh lemon zest, 1 tbsp
Buttermilk, ¾ cup (180ml)
Vanilla extract, ½ tsp
Honey, ¼ cup
Instructions
Sift flour, sugar, baking powder, salt, and lemon zest into mixing bowl. Set aside
Microwave ricotta for 90 seconds to soften. Let cool 5 minutes
Add eggs to ricotta and whisk until smooth, about 2 minutes
Gradually add wet ingredients to dry ingredients. Mix just until combined (20-30 seconds)
Stir in buttermilk and vanilla. Do not overmix
Heat greased griddle to 375°F (190°C). Test with water droplets
Use ¼ cup batter per pancake. Maintain consistent spacing
Cook until bubbles form on surface and edges are firm, 2–3 minutes
Flip and cook second side until golden brown, 1–2 minutes
Prepare honey drizzle by gently heating honey in microwave-safe bowl for 10 seconds to melt
Notes
Substitute ½ cup flour with whole wheat flour for hearty variation
Reduce sugar to 2 tbsp for lower sugar option
Replace buttermilk with ¾ cup plain yogurt for tangy alternative
Use room temperature eggs for optimal emulsification
Microwave ricotta at 20-second intervals if unavailable
Store leftovers in airtight container at 60°C, refrigerated for up to 3 days
Reheat on dry skillet or microwave
- Prep Time: 20
- Cook Time: 15
- Category: Trending
- Method: Cooking on stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake with 1 tbsp honey drizzle
- Calories: 195
- Sugar: 9g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 4.5g
- Carbohydrates: 24g
- Fiber: 0.8g
- Protein: 7g
- Cholesterol: 55mg
