Buttermilk Ricotta Pancakes

Name: Buttermilk Ricotta Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 tbsp Unsalted butter (for browning); 1.5 cup All-purpose flour; 2 tbsp Granulated sugar; 1 tsp Baking powder; 0.25 tsp Baking soda; 0.5 tsp Fine salt; 1 cup Whole-milk ricotta; 1 cup Buttermilk; 2 large Large eggs; 1 tsp Vanilla extract

Light, tender pancakes made with ricotta and buttermilk and finished with nutty brown butter for a restaurant-style twist. Fluffy interior, golden edges, and a rich, slightly caramelized flavor make these perfect for weekend brunches or a special breakfast.

0.0(0 reviews)

Prep: 15m · Cook: 15m · Total30 mins

DifficultyMedium

Serves4

AuthorJake

Jake's note

"These pancakes are special because the ricotta keeps them lusciously tender while the brown butter adds a toasty, complex flavor—ideal for slow weekend mornings or impressing brunch guests. Expect delicate, tall pancakes that pair beautifully with maple syrup, lemon zest, or fruit."

Buttermilk Ricotta Pancakes

These buttermilk ricotta pancakes bridge the gap between homey comfort food and restaurant polish: the ricotta keeps the crumb cushiony and moist while the buttermilk gives a mild tang and reacts with the leaveners to lift each cake into a delicate cloud. Finishing the batter with brown butter — and reserving a little to cook the pancakes in — lends a toasty, caramelized edge that transforms an ordinary stack into something decidedly grown-up. Expect tender interiors with golden, slightly crisp rims and a flavor profile that sings when paired with bright lemon zest, berries or a restrained drizzle of maple.

This version works because each ingredient has a clear role: whole-milk ricotta for richness and protein, buttermilk for acidity and texture, eggs for structure, and minimal sugar to let the dairy flavors pop. The short resting period relaxes the gluten and hydrates the flour so you get lift without chewiness. It’s a recipe for people who want an elevated weekend brunch that’s still achievable in a single skillet — ideal for sharing with friends or making a leisurely family breakfast feel special.

Plan your timing

Enter your target meal time:

6:25 pm–6:30 pm→Brown the butter

6:30 pm–6:35 pm→Whisk wet ingredients

6:35 pm–6:40 pm→Combine dry ingredients

6:40 pm–6:45 pm→Fold batter and rest

6:45 pm–6:50 pm→Cook the pancakes

6:50 pm–6:55 pm→Serve and garnish

Ingredients

Yield

Instructions

Brown the butter

Melt the unsalted butter in a light-colored skillet over medium heat, swirling occasionally. Cook until the solids turn golden brown and the butter smells nutty, about 3–4 minutes; immediately remove from heat and transfer to a heatproof bowl to stop cooking. Reserve about 1 tsp of the brown butter for cooking the pancakes if desired and let the rest cool slightly before using in the batter.

For this step

4 tbspUnsalted butter (for browning)

Whisk wet ingredients

In a medium bowl, whisk together the ricotta, buttermilk, eggs, and vanilla until mostly smooth; a few small ricotta lumps are fine. Stir in the cooled brown butter (warm but not hot) until incorporated.

For this step

1 cupWhole-milk ricotta
1 cupButtermilk
2 largeLarge eggs
1 tspVanilla extract

Combine dry ingredients

In a large bowl, whisk the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly distributed. Make a well in the center to receive the wet mixture.

For this step

1.5 cupAll-purpose flour
2 tbspGranulated sugar
1 tspBaking powder
0.25 tspBaking soda
0.5 tspFine salt

Fold batter and rest

Pour the wet ingredients into the dry and gently fold with a spatula until just combined; a few small streaks of flour are okay—do not overmix. Let the batter rest 8–10 minutes to hydrate the flour and relax the gluten; the batter will thicken slightly.

Cook the pancakes

Heat a griddle or large nonstick skillet over medium heat until hot; brush with the reserved brown butter or a little neutral oil. For each pancake, pour about 1/4 cup batter onto the griddle, leaving space between. Cook until bubbles form on the surface and edges look set, 2–3 minutes, then flip and cook until golden and set, 1–2 minutes more. Keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven while you finish the batch.

Serve and garnish

Stack pancakes and drizzle with maple syrup, a little extra melted brown butter, or scatter toasted nuts and fresh berries. A little lemon zest over the top brightens the flavor and pairs especially well with ricotta.

Tips from the kitchen

Brown butter timing

Use a light-colored skillet so you can see the milk solids darken; remove the pan from heat as soon as you smell a nutty aroma to avoid bitter burnt notes.

Cool butter first

Let the brown butter cool until just warm before whisking into the eggs and ricotta to prevent cooking the eggs and curdling the mixture.

Measure flour correctly

Spoon flour into the measuring cup and level it off rather than scooping to avoid dense pancakes from too much flour.

Don’t overmix batter

Fold until just combined; a few streaks of flour are fine because overworking develops gluten and makes pancakes tough.

Adjust griddle heat

If pancakes brown too quickly, lower the heat slightly; medium-low ensures the insides set without burning the edges.

Variations & substitutions

Lemon Ricotta Blueberry

Fold in 3/4 cup fresh blueberries and 1 tablespoon grated lemon zest into the batter for a bright, classic pairing with ricotta; reduce sugar slightly if using very sweet berries.

Whole Grain Boost

Swap half the all-purpose flour for white whole-wheat or buckwheat flour and add an extra tablespoon of buttermilk if the batter seems stiff for nuttier flavor and more fiber.

Dairy-Free Alternative

Use almond or cashew ricotta and a plant-based milk soured with 1 teaspoon vinegar as a buttermilk substitute; skip browning if using delicate plant butters that burn easily.

Savory Herb Version

Omit the sugar, add 1/4 cup grated parmesan and 2 tablespoons chopped chives or thyme to the batter, and serve with lemony yogurt and a green salad for a savory brunch option.

Storage & make-ahead

Cooked pancakes keep well refrigerated in an airtight container for up to 3 days; separate layers with parchment to prevent sticking. Reheat in a 350°F (175°C) oven or toaster oven for 6–8 minutes to restore crisp edges, or reheat briefly in the microwave if short on time (though the texture will be softer). For longer storage, freeze cooled pancakes in a single layer on a sheet, then transfer to a zip-top bag for up to 2 months; reheat from frozen in a toaster or oven.

What to serve with it

Stack the pancakes and finish with a drizzle of the reserved brown butter and a scattering of toasted hazelnuts or almonds for contrast, plus a little lemon zest to brighten the richness. Serve alongside crisp maple-glazed bacon or a skillet of roasted stone fruit to balance the creaminess, and pair with strong coffee, a citrusy tea, or a sparkling wine for brunch guests.

Frequently asked questions

Can I use low-fat ricotta?

Yes, but low-fat ricotta will produce slightly less rich and moist pancakes; compensate with an extra tablespoon of buttermilk or a teaspoon of melted butter if needed.

How do I know when the brown butter is ready?

Watch for the milk solids to turn golden-brown and for a nutty aroma; swirl the pan gently and remove it from heat immediately to stop browning and prevent burning.

My batter is very thick — what should I do?

Add buttermilk a tablespoon at a time until it reaches a spoonable, thick pourable consistency; resting will also loosen it slightly as the flour hydrates.

Can I make the batter ahead of time?

You can mix the batter and refrigerate it for up to 1 hour; bring it back to room temperature and give it a gentle stir, adding a splash of buttermilk if it has thickened too much before cooking.

Why do my pancakes brown unevenly?

Uneven browning usually means hot spots on your griddle or inconsistent heat; preheat thoroughly and work in batches, wiping the pan and reapplying a little reserved brown butter or oil between batches for even contact.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Brown the butter

Unsalted butter (for browning)4 tbsp

Step 2: Whisk wet ingredients

Whole-milk ricotta1 cup
Buttermilk1 cup
Large eggs2 large
Vanilla extract1 tsp

Step 3: Combine dry ingredients

All-purpose flour1.5 cup
Granulated sugar2 tbsp
Baking powder1 tsp
Baking soda0.25 tsp
Fine salt0.5 tsp

Nutrition Facts

Per serving: 2 pancakes (214g)

Calories528

Total Fat25.6g

Saturated Fat12g

Trans Fat0.2g

Polyunsaturated Fat1.8g

Monounsaturated Fat4g

Total Carbohydrates60.6g

Dietary Fiber0.7g

Total Sugars2.4g

Protein13.3g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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