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Sweet Cream Ricotta Pancakes by Modern Honey l www.modernhoney.com

Sweet Cream Ricotta Pancakes

Light and fluffy sweet cream ricotta pancakes that will literally melt in your mouth!
Course Breakfast
Cuisine Italian
Keyword ricotta pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Melissa Stadler, Modern Honey


  • 1 cup Ricotta Cheese
  • 3/4 cup Buttermilk
  • 2 Eggs
  • 1 teaspoon Vanilla
  • 1 cup Flour
  • 4 Tablespoons Sugar
  • 1 teaspoon Baking Powder (may use 1 1/2 teaspoons if you desire a thicker pancake)
  • 1/4 teaspoon Salt
  • Butter for skillet

Optional Add-ins:

  • 2 Tablespoons Fresh Lemon Juice
  • 1/2 Tablespoon Fresh Lemon Zest

Berry Maple Syrup:

  • 1/4 cup Butter melted
  • 1 cup Real Maple Syrup
  • 1 cup Blueberries or Raspberries


  1. In a large bowl, mix ricotta cheese, buttermilk, eggs, and vanilla until combined.
  2. Carefully fold in flour, sugar, baking powder, and salt and stir until just combined, avoiding over-mixing.
  3. Heat skillet over medium heat. Place a pat of butter onto skillet and wait for it to sizzle.Pour batter in 1/2 cup portions and cook until golden brown on each side.
  4. Berry Maple Syrup:
  5. In a saucepan over medium-low heat, add butter and let it melt. Add syrup and berries and heat for about 3-4 minutes until it starts to bubble. Remove from heat and serve with pancakes.