Buttermilk Ricotta Pancakes

How to Make Buttermilk Ricotta Pancakes

1. 1

   Step 1: 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)
   
2. 2

   Step 2: 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
   
3. 3

   Step 3: 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 1/2 cupsAll-purpose flour
   • 2 tbspGranulated sugar
   • 1 tspBaking powder
   • 1/4 tspBaking soda
   • 1/2 tspFine salt
   
4. 4

   Step 4: 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.
   
5. 5

   Step 5: 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.
   
6. 6

   Step 6: 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.
   

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.