# Buttermilk Ricotta Pancakes > 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. Canonical URL: https://www.topshelf.recipes/recipes/buttermilk-ricotta-pancakes-brown-butter ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 22, 2026 Last Updated: September 3, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 15 minutes - Total Time: 30 minutes - Servings: 2 - Difficulty: Medium - Category: Breakfast ## Ingredients ### Brown the butter - 4 tbsp Unsalted butter (for browning) ### Combine dry ingredients - 1 1/2 cups All-purpose flour - 2 tbsp Granulated sugar - 1 tsp Baking powder - 1/4 tsp Baking soda - 1/2 tsp Fine salt ### Whisk wet ingredients - 1 cup Whole-milk ricotta - 1 cup Buttermilk - 2 large Large eggs - 1 tsp Vanilla extract ## Instructions ### 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. ### 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. ### 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. ### 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. 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. 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. ## Nutrition Estimated nutrition per serving (2 pancakes): - Calories: 853 kcal - Protein: 26.5 g - Carbohydrates: 121.1 g - Fat: 28.9 g - Saturated Fat: 9.8 g - Trans Fat: 0.5 g - Fiber: 1.3 g - Sugar: 4.7 g - Added Sugars: 0 g - Cholesterol: 76 mg - Sodium: 1999 mg - Potassium: 763 mg - Calcium: 420 mg - Iron: 6.4 mg - Vitamin D: 0 mcg ## Tips ### 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 and 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. ## Notes 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. ### Storage and 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. ### Serving Suggestions 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. ## Related Recipes and Guides - [Overnight Oats Base with 5 Flavor Variations](https://www.topshelf.recipes/recipes/overnight-oats-base-5-flavor-variations) - [Greek Yogurt Protein Gelato](https://www.topshelf.recipes/recipes/greek-yogurt-protein-gelato) - [Pumpkin Oat Muffins](https://www.topshelf.recipes/recipes/pumpkin-oat-muffins) - [Chocolate Chip Banana Muffins](https://www.topshelf.recipes/recipes/brown-butter-chocolate-chip-banana-muffins) - [Pad Krapow Pork](https://www.topshelf.recipes/recipes/pad-krapow-pork) - [Canning Peaches Light Syrup](https://www.topshelf.recipes/recipes/canning-peaches-light-syrup) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)