Name: Raspberry Ricotta Pancakes with Honey
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 tbsp sugar; 1 tsp baking powder; Pinch of salt; 1 cup ricotta cheese; 2 eggs; 1/2 cup milk; 1 tsp vanilla extract; 1 cup raspberries (chopped); Honey, for serving

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I still remember the first time my kitchen smelled like warm ricotta and berries. My sister and I stacked pancakes while the morning light hit the windowsill, and a small jar of honey waited like a promise on the counter. Those quiet, ordinary mornings taught me that simple ingredients and a little patience make the best kind of comfort.

I’m a lifelong home cook who learned at my mother’s elbow, paging through old church cookbooks and scribbling notes in the margins. These days I write from Louisville about straightforward, cozy dishes that fit right into weeknight life. I focus on family-friendly recipes that don’t call for pork, and I test everything in a real kitchen where schedules are busy and appetites are honest.

I keep instructions step-by-step with a friendly, encouraging tone so cooks of any skill can feel at home. If you like easy, nostalgic food that doubles as a hug at the table, you might enjoy the similar light, creamy flavors in my ricotta mousse with honey; it’s a favorite for a reason and shows how just a few pantry staples can feel special: ricotta mousse with honey.

If you’re reading this because you want a tender, slightly tangy pancake studded with bright fruit, you’ll find these Raspberry Ricotta Pancakes deliciously approachable. I designed the batter to hold little pockets of ricotta that steam and puff; the raspberries add pops of tartness, and a drizzle of honey finishes everything with a floral sweetness. Whether you make a small batch for two or a stack for a weekend morning, these Raspberry Ricotta Pancakes come together quickly and deliver that cozy, homemade feeling with minimal fuss. I’ll walk you through the recipe and share serving ideas, storage tips, and simple variations drawn from the kinds of swaps I make when the pantry’s low or company’s coming.

Table of Contents

Why this recipe works

This recipe works because it balances richness and lift while keeping things simple. Ricotta brings moistness and a gentle tang that keeps the pancakes from tasting heavy. The ricotta’s fine curds add a subtle creaminess without weighing down the batter, and a modest amount of sugar lets the raspberries and honey shine. The base comes together with just a few pantry staples, so you don’t need a long ingredient list to get great flavor.

The chemistry behind the rise is straightforward: a small amount of baking powder gives the batter lift while the eggs add structure. I keep the batter slightly thicker than traditional crepe batter so it forms little pancakes that brown nicely on the skillet. Fresh raspberries fold in delicately; they release just enough juice to flavor the interior without dissolving the batter. For consistent results, don’t overmix a few lumps are fine and will give you tender pancakes.

From a weeknight standpoint, this recipe moves quickly. It’s flexible on scale and forgiving of minor substitutions, which makes it a reliable choice when mornings are rushed or when you want something pretty for guests without fuss. If you like ricotta desserts, you might also enjoy my almond lemon ricotta cake, which shares the same creamy, bright notes and feels like a natural companion to these pancakes: almond lemon ricotta cake.

Ingredients

1 1/2 cups all-purpose flour
1 tbsp sugar
1 tsp baking powder
Pinch of salt
1 cup ricotta cheese
2 eggs
1/2 cup milk
1 tsp vanilla extract
1 cup raspberries (chopped)
Honey, for serving

Instructions

Preheat your skillet over medium heat and lightly grease it so the pancakes slide right off.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and a pinch of salt.
In another bowl, combine the ricotta, eggs, milk, and vanilla; mix until smooth.
Gently stir the wet mixture into the dry ingredients until just combined; a few small lumps are fine.
Fold the chopped raspberries into the batter carefully to keep them mostly intact.
Pour batter by 1/4-cup scoops onto the hot skillet and cook for about 2–3 minutes per side, until golden brown.
Keep cooked pancakes warm in a low oven while you finish the rest of the batch.
Serve warm with a drizzle of honey over the stack and extra raspberries on top.

How this recipe comes together

The method stays intentionally simple so you can enjoy the process. After whisking dry ingredients, you blend the ricotta into the eggs and milk to make a silky base. That step keeps the ricotta from clumping and ensures the moisture distributes evenly. When you fold the wet and dry mixtures together, resist the urge to beat the batter into perfect smoothness gentle mixing keeps pancakes tender.

Heat matters. A medium skillet gives a good balance: too hot and the outsides will brown before the centers cook; too cool and pancakes won’t get that satisfying golden finish. I like a cast-iron or heavy nonstick skillet for even heat and easy flipping. Grease the surface lightly with a neutral oil or a bit of butter for extra flavor.

Precise measuring helps, but this recipe tolerates a little flexibility. If your batter feels too thick, add a tablespoon or two of milk; if it runs too freely, sprinkle a touch more flour. These Raspberry Ricotta Pancakes pair well with a light syrup feel and not an overpowering glaze honey complements the ricotta beautifully. For another recipe that balances pastry and honey in a handheld breakfast, try my honey-drizzled ricotta puff pastries: honey-drizzled ricotta puff pastries.

How to serve this dish

These Raspberry Ricotta Pancakes make a lovely family breakfast, a weekend treat, or a sweet brunch centerpiece. Stack them two or three high and spoon fresh raspberries between layers for a pretty presentation. A warm drizzle of honey brings floral sweetness without masking the ricotta’s fresh tang. For a touch of crunch, sprinkle toasted sliced almonds or chopped pistachios over the top.

If you want to build a fuller spread, add a simple side of yogurt and extra fruit, or make a small salad of citrus segments dressed with a whisper of honey and a pinch of salt. For cozy gatherings, serve warm Raspberry Ricotta Pancakes buffet-style so everyone can add their favorite toppings. For those who like a bit of savory balance, crisp bacon alternatives, roasted mushrooms, or a plate of smoked salmon work well alongside, keeping the meal pork-free and inviting.

If you’re planning ahead, you can briefly warm a stack in a low oven and finish with honey just before serving. For a baked brunch vibe, pair the pancakes with slices of my honey-lemon-ricotta-coffee-cake for a sweet counterpoint that feels special but remains relaxed: honey-lemon-ricotta-coffee-cake.

How to store it properly

When you have leftovers which often happens because these Raspberry Ricotta Pancakes invite second helpings store them carefully so they keep their best texture. Cool the pancakes completely on a wire rack to avoid trapping steam, which makes them soggy. Stack them with parchment or wax paper between layers, then place the stack in an airtight container or resealable bag.

In the refrigerator, pancakes will stay good for up to two days. Reheat them in a single layer on a baking sheet in a 300°F oven for 8–10 minutes, or until warmed through; this method helps restore surface texture better than microwaving. If you freeze extra pancakes, wrap individual stacks tightly in plastic and then foil; frozen pancakes keep well for up to two months. Reheat from frozen in a 325°F oven for about 12–15 minutes, or toast them briefly if your toaster accommodates the size.

If you like to plan and swap things out, frozen raspberry compote or thawed berries make quick toppings, and toasted nuts will revive some crunch. For another loaf and cake-based keeper that stores well and offers nutty-honey flavor, check out my honey-ricotta-pistachio-loaf-cake when you want a make-ahead option: honey-ricotta-pistachio-loaf-cake.

Simple tips for success

Start with room-temperature ingredients. Letting ricotta and eggs sit at room temperature for 20 minutes helps them blend smoothly and avoids cold pockets in the batter. Measure your flour by spooning it into the measuring cup and leveling it off; packing flour into the cup makes the batter too dense.

Don’t overmix. Stir until the dry ingredients disappear but expect a slightly lumpy batter that keeps the pancakes tender. Keep the skillet at medium heat and test with a small pancake first to judge browning time. Use a 1/4-cup scoop for even-size pancakes so they cook consistently.

Handle raspberries gently. Fold them in at the end and avoid overworking the batter to prevent turning it pink or releasing too much juice. If you’re short on fresh berries, frozen raspberries work in a pinch; don’t thaw them fully and toss them in lightly to keep the color and flavor vibrant. For a related quick breakfast treat that pairs ricotta with honey beautifully, you might like the ways I use ricotta in pastry recipes.

Easy twists you can try

Try a lemon-zest twist: add a teaspoon of finely grated lemon zest to the batter for a bright lift that complements the raspberries. For a nutty touch, fold in a tablespoon of finely chopped toasted hazelnuts or almonds to the batter or sprinkle them on top when serving.

Swap fruits. Blueberries, chopped strawberries, or blackberries each bring their own feel reduce sugar slightly if using very sweet berries. For a richer pancake, stir in a tablespoon of mascarpone with the ricotta. To make them dairy-free, replace ricotta with a thick, strained plant-based yogurt and choose a plant milk; results will vary, but the approach keeps the pancakes moist.

For a brunch-ready platter, top pancakes with a dollop of lightly sweetened ricotta, a scattering of berries, and a flourish of honey. If you enjoy experimenting with baking ingredients, try adding a pinch of cardamom or a half-teaspoon of finely ground lavender for a floral note. These small changes create different moods while keeping the base technique the same.

Frequently asked questions

Q: Can I make the batter ahead of time?
A: Yes, you can prepare the batter and refrigerate it for up to 24 hours. It may thicken slightly in the fridge; stir in a splash of milk to loosen before cooking. Let refrigerated batter sit at room temperature for 20 minutes before cooking to ensure even cooking and proper browning. If you fold in raspberries ahead of time, they may bleed into the batter, so consider adding them just before cooking.

Q: What if I don’t have fresh raspberries?
A: Frozen raspberries work well. Keep them partially frozen and fold them into the batter gently to prevent excess color bleed. You may want to reduce any added sugar by a teaspoon if the berries are sweetened. Alternatively, swap in other berries like blueberries or chopped strawberries for similar results.

Q: How do I keep pancakes warm while cooking a large batch?
A: Preheat your oven to 200°F and place a baking sheet inside. As each pancake finishes, transfer it to the baking sheet in a single layer, then tent loosely with foil if needed. This keeps them warm and prevents sogginess. For a small stack, a low oven works wonders and lets you serve hot pancakes all at once.

Q: Can I double the recipe?
A: Absolutely. The batter scales well. Work in batches on the skillet to avoid overcrowding, and keep cooked pancakes warm in a low oven between batches.

Q: Are these pancakes suitable for children?
A: Yes, they’re typically a hit with kids because they’re tender and lightly sweet. You can reduce the raspberries if some prefer plainer pancakes and add fruit on the side.

Conclusion

When you want a soft, tangy breakfast that feels like a hug, these Raspberry Ricotta Pancakes with Honey answer the call. They come together quickly with everyday ingredients, hold up well to small tweaks, and make mornings feel a little more special. If you enjoy floral honey notes and ricotta’s creamy texture, you might also like this variation that adds lemon and lavender to the mix: Raspberry Lemon Ricotta Pancakes with Lavender Honey.

Raspberry Ricotta Pancakes with Honey