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Recipe: Ricotta Pancakes with Butter-Honey Syrup

Ricotta cheese adds a soft, creamy texture to these buttery sweet pancakes. Enjoy them every morning, or make them for someone special!


  • 2 cups sifted, finely ground wheat flour
  • 1 Tbsp. honey
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 2 large eggs, separated
  • 2 cups whole milk
  • 1/2 cup ricotta, well drained
  • 1/2 cup fresh butter (for butter-honey syrup)
  • 1 cup honey (for butter-honey syrup)
  • 2 tsp. cinnamon (for butter-honey syrup)


  1. In a large bowl, beat the egg yolks, milk, and ricotta. In a separate medium-size bowl, mix dry pancake ingredients together with a whisk.
  2. In a small bowl, beat the egg whites until stiff.
  3. Add the dry ingredients slowly to the large bowl of wet ingredients, mixing with a wooden spoon just until blended. Add the egg whites one spoonful at time, folding them in with a rubber spatula.
  4. Heat a large cast-iron or nonstick griddle over medium-high heat. Oil with olive or vegetable oil just until shiny.
  5. When a droplet of water dances on the surface of the griddle, it is ready. Cook the pancakes (about 1/4 cup batter per pancake) until golden on both sides.
  6. Transfer the pancakes to a platter and keep warm in a 200°F oven while you make the syrup (steps 7-9 below).
  7. Melt the butter in a medium-size sauce pan, stirring frequently to keep it from scorching.
  8. Once the butter is completely melted, add the syrup and stir until it is hot throughout.
  9. Turn off the heat and add cinnamon. Stir to blend and transfer the hot syrup to a non-glass serving container.