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 developed and reviewed.

Fluffy pancakes enriched with creamy ricotta and a hint of cinnamon, served with whipped maple butter for a sweet morning treat. This American-inspired taco and burrito recipe, ready in about 25 minutes, layers ricotta cheese, all-purpose flour, 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 "Plan a meal with the AI" 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.