Strawberry Basil Pancakes with Honey Ricotta Drizzle

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

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 studded with fresh strawberries and fragrant basil, topped with a luscious honey ricotta sauce for a delightful brunch. This American-inspired brunch recipe, ready in about 25 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 350 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 350 cal/serving

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Ingredients

1 1/2 cups all-purpose flour
2 tsp baking powder
2 tbsp granulated sugar
1/2 tsp salt
1 1/4 cups milk
1 large egg
3 tbsp, melted unsalted butter
1 cup, diced fresh strawberries
1/4 cup, chopped fresh basil leaves
1/2 cup ricotta cheese
3 tbsp honey
1 tsp vanilla extract
for cooking butter

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Instructions

Step 1: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, 2 tbsp granulated sugar, and 1/2 tsp salt.
Step 2: In a separate bowl, beat 1 large egg with 1 1/4 cups milk and 3 tbsp melted unsalted butter until combined.
Step 3: Pour the wet ingredients into the dry and stir gently until just combined. Fold in 1 cup diced fresh strawberries and 1/4 cup chopped fresh basil leaves, being careful not to overmix.
Step 4: Heat a non-stick skillet over medium heat and lightly grease with butter. Pour 1/4 cup batter for each pancake and cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip and cook an additional 2 minutes until golden.
Step 5: Meanwhile, mix 1/2 cup ricotta cheese with 3 tbsp honey and 1 tsp vanilla extract until smooth.
Step 6: Serve pancakes stacked, drizzled generously with the honey ricotta sauce.