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Lemon Ricotta Pancakes with Honey and Pistachios

2023-02-15 - Written by: Emma Taylor

breakfast brunch pancakes lemon ricotta honey pistachios

Lemon Ricotta Pancakes with Honey and Pistachios

A delightful breakfast or brunch recipe featuring lemon ricotta pancakes, topped with a drizzle of honey and crunchy pistachio crumbs.

Lemon Ricotta Pancakes with Honey and Pistachios

Servings

4-6 people

Ingredients

For the Pancakes:

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 cup ricotta cheese
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons melted unsalted butter
  • 1 teaspoon grated lemon zest

For the Honey and Pistachio Topping:

  • 2 tablespoons honey
  • 1/4 cup chopped pistachios
  • 1 tablespoon confectioners' sugar (optional)

Instructions

  1. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  2. In a large bowl, whisk together egg, ricotta cheese, lemon juice, melted butter, and lemon zest.
  3. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
  4. Heat a non-stick skillet or griddle over medium heat.
  5. Using 1/4 cup measuring cups, scoop the batter onto the skillet or griddle.
  6. Cook for 2-3 minutes or until bubbles appear on the surface of the pancakes and edges start to dry.
  7. Flip and cook for an additional 1-2 minutes or until golden brown.

Topping

  1. Drizzle honey over the top of each pancake.
  2. Sprinkle chopped pistachios and confectioners' sugar (if using) over the honey.

Enjoy your delicious Lemon Ricotta Pancakes with Honey and Pistachios!