Honey Lavender Ricotta Pancakes with Lemon Butter Sauce
Fluffy ricotta pancakes infused with honey and lavender, served with a bright lemon butter sauce perfect for a special brunch occasion. This american-inspired brunch ready in about 30 minutes pairs ricotta cheese, all-purpose flour, baking powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 2 tbsp sugar
- 3/4 cup milk
- 2 large eggs
- 2 tbsp honey
- 1 tsp dried culinary lavender
- 4 tbsp unsalted butter
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1/4 tsp salt
- 2 tbsp vegetable oil
Instructions
- Step 1: In a large bowl, whisk together 1 cup ricotta cheese, 3/4 cup milk, 2 large eggs, 2 tbsp honey, and 1 tsp dried culinary lavender until smooth and fragrant.
- Step 2: In a separate bowl, sift 1 cup all-purpose flour, 1 1/2 tsp baking powder, 1/4 tsp baking soda, 2 tbsp sugar, and 1/4 tsp salt. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Step 3: Heat a nonstick skillet over medium heat and brush with 1 tbsp vegetable oil. Pour 1/4 cup batter per pancake and cook for 2-3 minutes until bubbles form on the surface and edges look set, then flip and cook an additional 2 minutes until golden and cooked through. Repeat with remaining batter, adding more oil as needed.
- Step 4: Meanwhile, melt 4 tbsp unsalted butter in a small saucepan over low heat. Stir in 2 tbsp lemon juice and 1 tsp lemon zest, cooking for 1 minute until the sauce is warm and aromatic.
- Step 5: Serve warm pancakes drizzled with the lemon butter sauce and additional honey if desired.
Frequently asked questions
How long does Honey Lavender Ricotta Pancakes with Lemon Butter Sauce take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Honey Lavender Ricotta Pancakes with Lemon Butter Sauce?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ricotta cheese from drying out.
Can I substitute ingredients in Honey Lavender Ricotta Pancakes with Lemon Butter Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Honey Lavender Ricotta Pancakes with Lemon Butter Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Honey Lavender Ricotta Pancakes with Lemon Butter Sauce?
American brunch like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
