Ricotta Pancakes Recipe

Dry ingredients

In a medium bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda and fine sea salt until evenly combined.

Wet ingredients

In a separate large bowl whisk the ricotta, eggs, milk, vanilla extract, lemon zest and melted butter until smooth. There may be small curds from the ricotta — that's okay.

Combine

Fold the dry ingredients into the ricotta mixture gently with a spatula until just combined. Do not overmix; a few small lumps are fine. Let the batter rest 5 minutes so the baking powder and soda begin to work and the batter slightly thickens.

Heat pan

Heat a nonstick skillet or griddle over medium heat until hot (about 325–350°F / 160–175°C). Brush or rub a teaspoon of butter on the surface before the first pancake and between batches as needed.

Cook pancakes

Spoon about 1/4 cup batter per pancake onto the hot skillet (you should get roughly 8–10 pancakes). Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip with a spatula and cook until the second side is golden and cooked through, about 1–2 minutes more. Transfer pancakes to a warm plate; keep loosely covered in a low oven (200°F / 95°C) while you finish the rest.

While the batter rests or pancakes cook, combine the softened unsalted butter, brown sugar, ground cinnamon, ground cardamom, fine sea salt and lemon zest in a small bowl. Mash with a fork until smooth and well combined. Transfer to a small serving dish. If you prefer a more spreading consistency, microwave for 5–8 seconds or let sit at room temperature until spreadable.

Stack pancakes 2–3 high on each plate. Top with 1 tablespoon spiced butter per stack (or to taste), drizzle with pure maple syrup (about 1–2 tablespoons per serving), and add fresh berries if desired. Offer whipped cream on the side as a $4 add-on.

Optional finishing: sprinkle a pinch more lemon zest over the stacks for brightness and serve immediately while warm.