Fluffy Lavender-Lemon Ricotta Pancakes with Honey Drizzle

Elevate your breakfast or brunch with these Fluffy Lavender-Lemon Ricotta Pancakes. Infused with delicate lavender and zesty lemon, these pancakes are not only light and airy but also bursting with flavor. The creamy ricotta gives them a rich texture, making each bite feel indulgent yet refreshing.

Perfect for a relaxing weekend morning, these pancakes are a delightful way to impress guests or enjoy a special family breakfast. Top them with a warm honey drizzle for an extra touch of sweetness and elegance that ties all the flavors together beautifully.

Fluffy Lavender-Lemon Ricotta Pancakes with Honey Drizzle

Serves: 4 Prep Time: 10 minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 350 calories 12g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 cup ricotta cheese
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 2 tbsp sugar
• 1/2 tsp salt
• 1 cup milk
• 2 large eggs
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tsp dried culinary lavender
• Butter or oil for cooking
• Honey for drizzling

Instructions

1. In a large bowl, mix the ricotta cheese, milk, eggs, lemon zest, lemon juice, and dried lavender until well combined.
2. In another bowl, whisk together the flour, baking powder, sugar, and salt.
3. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
4. Heat a non-stick skillet over medium heat and add a little butter or oil.
5. Pour 1/4 cup of batter for each pancake into the skillet and cook until bubbles form on the surface, about 2-3 minutes.
6. Flip the pancakes and cook for another 2-3 minutes until golden brown.
7. Repeat with the remaining batter, adding more butter or oil as needed.
8. Serve warm, drizzled with honey.

Notes

Tip: For an elegant touch, garnish the pancakes with fresh berries or additional lemon zest before serving.

To prevent the pancakes from being too dense, be careful not to overmix the batter. A few lumps are perfectly fine!

If you can’t find culinary lavender, you can substitute with a small amount of vanilla extract for a different flavor profile. For a vegan option, consider using plant-based ricotta and a flax egg instead of traditional eggs.

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster or skillet for a quick breakfast treat!