Buttermilk Pancakes With Raspberry Ricotta And Mapl

Name: Buttermilk Pancakes With Raspberry Ricotta And Maple Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup buttermilk; 2 None large eggs; 2 tbsp butter, melted; 2/3 cup all-purpose flour; 1/2 cup sugar; 1 tsp baking soda; 1 pinch salt; 1 cup ricotta; 1 tbsp confectioners' sugar, sifted; 1/2 tsp vanilla extract; 2/3 cup fresh raspberries, plus more; None None Maple syrup, to serve

Servings: persons

1/2 cup buttermilk
2 None large eggs
2 tbsp butter, melted
2/3 cup all-purpose flour
1/2 cup sugar
1 tsp baking soda
1 pinch salt
1 cup ricotta
1 tbsp confectioners' sugar, sifted
1/2 tsp vanilla extract
2/3 cup fresh raspberries, plus more
None None Maple syrup, to serve

1
Whisk the buttermilk, eggs and 1 1/2 tbsp of melted butter in medium bowl. In large bowl, sift together the flour, sugar, baking soda, and salt. Make well in the center of the dry ingredients and pour in the wet ingredients. Whisk to combine, then allow to stand for 10 mins.
2
Meanwhile, place the ricotta in a second medium bowl and stir in the confectioners' sugar and vanilla. Place the raspberries in a third medium bowl and crush with a fork. Lightly fold berries into ricotta to create a rippled effect.
3
Heat 2 skillets over medium heat and brush lightly with melted butter. Drop a ladleful of batter into the center of each pan and smooth out until 5 inches in diameter. Cook for 2 mins until bubbles form on the surface and the underside is golden. Flip and cook for further 1 1/2 mins. Remove from the pan, wipe with a paper towel and repeat with the remaining butter and batter.
4
Place three pancakes on each serving plate, top with a dollop of raspberry ricotta, whole raspberries, and drizzle with maple syrup.

615

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup buttermilk, 2 None large eggs, 2 tbsp butter, melted, 2/3 cup all-purpose flour, and more.

Yes, Buttermilk Pancakes With Raspberry Ricotta And Maple Syrup falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Buttermilk Pancakes With Raspberry Ricotta And Maple Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions