Go Back Email Link

Lemon Ricotta Pancake Bites With Honey

Print Recipe Pin Recipe

Ingredients
  

  • 1 cup ricotta cheese (whole milk ricotta for best texture)
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons granulated sugar (or honey, if you prefer)
  • 2 large eggs
  • 3/4 cup milk (plus 1–2 tablespoons if the batter seems too thick)
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 1–2 teaspoons lemon zest (from 1 large lemon)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • Honey, for drizzling (about 1/4 cup, to taste)
  • Neutral oil or cooking spray, for the pan or muffin tin
  • Optional: powdered sugar for dusting, fresh berries for serving

Instructions
 

  • Prep your tools: Lightly grease a mini muffin tin or heat a nonstick griddle over medium. If baking, preheat the oven to 375°F (190°C).
  • Whisk the dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, and sugar until evenly combined.
  • Mix the wet ingredients: In a separate bowl, whisk ricotta, eggs, milk, melted butter, lemon zest, lemon juice, and vanilla. Stir until smooth and creamy.
  • Combine gently: Add the dry mix to the wet mix. Fold with a spatula just until no flour streaks remain. The batter should be thick but scoopable. If it’s too stiff, add a splash of milk.
  • For mini muffin bites (baked): Spoon batter to fill each well almost to the top. Bake 10–12 minutes, until puffed and lightly golden. A toothpick should come out clean.
  • For griddle bites (stovetop): Lightly oil the griddle. Drop batter in heaping tablespoon portions. Cook 2–3 minutes per side, until golden and set. Work in batches.
  • Finish with honey: Transfer warm bites to a plate. Drizzle generously with honey and, if you like, dust with powdered sugar. Add berries for a fresh pop.
  • Serve: Enjoy warm for the best texture and lemon aroma.