Pistachio Ricotta Pancakes with Honey and Seasonal Berries

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Fluffy ricotta pancakes studded with chopped pistachios, drizzled with honey and topped with fresh seasonal berries for a bright brunch treat. This Italian-inspired brunch recipe, ready in about 30 minutes, layers all-purpose flour, baking powder, granulated sugar 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 320 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.

Ingredients

• 1 cup (120 g) all-purpose flour
• 1 1/2 tsp baking powder
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 3/4 cup (180 ml) whole milk
• 1/2 cup (125 g) ricotta cheese
• 1 large egg
• 2 tbsp, melted, plus extra for cooking unsalted butter
• 1 tsp vanilla extract
• 1/3 cup (45 g), chopped pistachios
• 3 tbsp honey
• 1 cup (150 g) seasonal mixed berries

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, whisk together 1 cup (120 g) all-purpose flour, 1 1/2 tsp baking powder, 2 tbsp granulated sugar, and 1/4 tsp salt.
2. Step 2: In a separate bowl, combine 3/4 cup (180 ml) whole milk, 1/2 cup (125 g) ricotta cheese, 1 large egg, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth.
3. Step 3: Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined — small lumps are okay. Fold in 1/3 cup (45 g) chopped pistachios.
4. Step 4: Heat a nonstick skillet or griddle over medium heat and brush with additional unsalted butter.
5. Step 5: Using a 1/4 cup measuring cup, pour batter onto the skillet forming 4-inch pancakes. Cook for 3-4 minutes until bubbles form on the surface and edges look set.
6. Step 6: Flip pancakes carefully and cook for another 2-3 minutes until golden and cooked through.
7. Step 7: Transfer pancakes to a warm plate. Repeat with remaining batter, adding more butter to the skillet as needed.
8. Step 8: Serve the pancakes stacked, drizzled generously with 3 tbsp honey and topped with 1 cup (150 g) fresh seasonal mixed berries.