Ricotta Pancakes Recipe
Shortstack Pancakes, Honey Butter | Add Blueberries or Chocolate Chips $3.00
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Ingredients
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Batter
Optional Mix-ins
Honey Butter & For Cooking
To Serve (optional)
Method
Batter
Mix dry ingredients
In a large bowl whisk together the all-purpose flour, baking powder, sugar, and salt until evenly combined.
Combine wet ingredients
In a separate medium bowl whisk the milk, egg, ricotta, vanilla extract, and melted butter until mostly smooth. Small lumps from the ricotta are fine and will keep the pancakes tender.
Fold wet into dry
Pour the wet mixture into the dry ingredients and stir gently with a spatula just until combined. Do not overmix — a few small streaks of flour or ricotta are okay. The batter should be thick but pourable; if too thick, loosen with up to 2 tablespoons (30 ml) more milk.
Optional Mix-ins
If adding mix-ins, gently fold them into the batter now. For blueberries, fold in 1/2 cup fresh blueberries. For chocolate chips, fold in 1/2 cup chips. Alternatively, reserve mix-ins and add directly to each pancake on the griddle to prevent overmixing and staining the batter.
Honey Butter & Cooking
Make honey butter
While batter rests (5–10 minutes), mash the softened 4 tablespoons unsalted butter in a small bowl, then stir in 2 tablespoons honey until smooth. Transfer to a small serving dish and chill briefly if desired.
Preheat griddle
Heat a large nonstick skillet or griddle over medium heat until hot (about 3–5 minutes). Lightly grease with 1 tablespoon butter or neutral oil and wipe with a paper towel to leave a thin, even coating.
Cook pancakes
For shortstacks (~3-inch pancakes), spoon or ladle about 3 tablespoons of batter onto the griddle per pancake, spacing 2 inches apart. Cook until edges look set and bubbles appear across the surface, about 2 to 2 1/2 minutes. Flip carefully and cook the second side 1 to 1 1/2 minutes more, until golden and cooked through. Adjust heat as needed; lower if browning too quickly.
If using reserved mix-ins, press 6–8 blueberries or a tablespoon of chocolate chips onto the top of each pancake after pouring the batter and before bubbles form.
Keep cooked pancakes warm on a baking sheet in a low oven (200°F / 95°C) while finishing the rest of the batter.