Cinnamon Ricotta Pancakes with Maple Butter

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fluffy pancakes enriched with creamy ricotta and a hint of cinnamon, served with whipped maple butter for a sweet morning treat. This American taco and burrito recipe, ready in about 25 minutes, layers ricotta cheese, all-purpose flour, and large eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 300 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 300 cal/serving

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Ingredients

1 cup ricotta cheese
1 cup all-purpose flour
2 whole large eggs
1/2 cup milk
1 tsp ground cinnamon
1/4 cup softened butter
2 tbsp pure maple syrup
1 1/2 tsp baking powder
1/4 tsp salt

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Instructions

Step 1: In a large bowl, whisk together 1 cup ricotta cheese, 2 whole large eggs, and 1/2 cup milk until smooth.
Step 2: In a separate bowl, combine 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt.
Step 3: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined; do not overmix.
Step 4: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
Step 5: For the maple butter, whisk together 1/4 cup softened butter and 2 tablespoons pure maple syrup until fluffy.
Step 6: Pour 1/4 cup batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and edges look set, then flip and cook for another 2 minutes until golden brown.
Step 7: Serve pancakes warm topped with a dollop of maple butter and additional maple syrup if desired.