Honey & lemon ricotta pancakes with whipped honey butter

JonPaul and I are on a quick little getaway in Chicago for a few days.  It’s so fun to sneak away from “real life”, and enjoy time together away from it all.  Not a bad way to spend a few days.

The only downfall however, is that we don’t return home until Mother’s Day (oops).

Before our trip was planned, I had a whole Mother’s Day brunch planned in my mind.  I had the menu planned out, the tablescape, and let’s be honest, what I was going to wear.  The sun was going to be shinning, my hair look amazing, and of course most importantly, the kids would all get along and behave like little angels (a girl can dream….).

But clearly that’s not going to happen.

So instead, I scrapped my plan for the perfect Mother’s Day brunch, and had my own little Mother’s Day brunch last weekend.  It was great.  I wore sweatpants, cooked exactly what I wanted, and I let the kids watch a movie in the basement so I could drink my coffee in peace and quiet (oh my gosh, that sounds terrible….but it’s true!).

And let me just tell you what I made – the most rich, decadent, thick pancakes I’ve ever created.  They were so delightful.  And I ate them ALL…. in peace and quiet with the hottest, strongest cup of coffee I could make.  Happy Mother’s day to me!

So let’s talk about these pancakes.  A typical weekend in our house consists on my sweet husband making buttermilk pancakes for the kids.  They love them – and rightfully so, it’s a great recipe.  But since this special breakfast was just for me, I could play around with something a little more, well let’s just say, grown up.

And let me tell you, these lemon ricotta pancakes did not disappoint.

The addition of the ricotta added a light creaminess to the the pancakes that gave them a smooth, rich, almost velvety texture.  It’s light, mild flavor paired so well with the sweet floral notes of the wildflower honey.  All balanced out by the bright citrus notes of the lemon.  Together the lemon, ricotta and honey created a pancake that was sweet, savory, rich and oh so mouthwateringly delicious.

I topped it all off with a whipped honey butter, fresh blueberries and our favorite local maple syrup.  Not a bad way to spend Mother’s Day, or really only day.


Lemon and honey ricotta pancakes with whipped honey butter
Prep time
Cook time
Total time
Serves: 8-10
  • 2 cups of flower
  • ½ tsp of salt
  • 2 tsp of baking powder
  • 1½ tsp of baking soda
  • 1½ tbsp of sugar
  • 1 cup of full fat ricotta
  • 1 cup of buttermilk
  • ¼ cup of wildflower honey
  • 2 lemons (zested and juiced)
  • 2 eggs
  • 2 tbsp of melted butter
  • For the whipped honey butter
  • ½ stick of unsalted butter
  • ¼ cup of honey
  • ½ tsp of salt
  • tsp of lemon zest
  1. In a bowl, whisk together the dry ingredients - flour, sugar, salt, baking powder, baking soda.
  2. In a separate bowl, whisk together the buttermilk, ricotta, honey, lemon zest/juice, eggs and cooled butter (do not add hot butter or your eggs will curdle).
  3. Created a well in your dry ingredients, slowly pour in the wet ingredients. With a wooden spoon (not a whisk) slowly combine all the ingredients only mixing until the the flour is incorporated. Do not overmix, your pancakes will be tough and flat.
  4. The batter should still be a little lumpy
  5. Heat your pan/griddle over medium/low heat, add a tbsp of butter, and begin to add your pancake mix. We find that our "¼ cup" measuring cup is the perfect scoop, and creates a great manageable size pancake. Once you see bubbles begin to appear, carefully flip and finish cooking until golden brown on both sides.
  6. Serve immediately and enjoy
  7. For the whipped honey butter
  8. In a stand mixer fitted with the whisk attachment, add ½ stick of room temperature butter, honey, salt and lemon zest. Whip until butter and honey are fully incorporated and butter is light and airy.
  9. Carefully scoop butter into a serving dish of your choice and enjoy on pancakes, scones, or just about anything.




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