Lemon Pancakes With Honey Butter or Vanilla Sauce

Name: Lemon Pancakes With Honey Butter or Vanilla Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggs, separated; 2 cups buttermilk; 3 tablespoons sugar; 1 cup ricotta cheese; 1 ½ cups king arthur unbleached all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 2 tablespoons lemon zest (the grated rind of 1 large lemon) or ½ teaspoon lemon oil; ¼ teaspoon ground nutmeg; ½ teaspoon salt; ¾ cup soft butter; ¼ cup honey; 1 cup ricotta cheese; ½ cup confectioners' sugar; 1 teaspoon vanilla extract; ¼ teaspoon salt

Servings: persons

3 large eggs, separated
2 cups buttermilk
3 tablespoons sugar
1 cup ricotta cheese
1 ½ cups king arthur unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons lemon zest (the grated rind of 1 large lemon) or ½ teaspoon lemon oil
¼ teaspoon ground nutmeg
½ teaspoon salt
¾ cup soft butter
¼ cup honey
1 cup ricotta cheese
½ cup confectioners' sugar
1 teaspoon vanilla extract
¼ teaspoon salt

1
In a medium-sized mixing bowl, beat together the egg yolks, buttermilk, sugar, and ricotta cheese.
2
Add the flour, baking soda, baking powder, lemon zest or lemon oil, nutmeg and salt, stirring to thoroughly combine.
3
In a separate bowl, beat the egg whites until stiff but not dry, and gently fold them into the batter, stirring till no streaks of white remain.
4
Heat a lightly greased griddle or skillet over medium heat until hot enough to immediately evaporate a drop of water; about 350F if you have an electric griddle with a thermostat.
5
Drop the batter, by quarter-cupfuls, onto the heated griddle.
6
A muffin scoop works very well here.
7
Use the back of the scoop (or a spoon) to gently spread the cakes into circles; the batter is a bit stiff, and might need some coaxing.
8
Cook for about 2 minutes on the first side; bubbles should rise and burst on the first side before you flip the pancakes over.
9
Cook for about 1 1/2 minutes on the second side.
10
They should be a very light golden brown when finished.
11
To serve with honey butter: Stir together the soft butter and honey till smooth.
12
To serve with vanilla sauce: Mix all of the ingredients until smooth in a small mixing bowl.
13
For an ultra-smooth sauce, blend in a blender or food processor.
14
Refrigerate until needed.
15
Thin with 1 tablespoon milk or cream if sauce is too thick.

1792

kcal

Calories

150

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
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 16 ingredients. The key ingredients include: 3 large eggs, separated, 2 cups buttermilk, 3 tablespoons sugar, 1 cup ricotta cheese, and more.

Yes, Lemon Pancakes With Honey Butter or Vanilla Sauce 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!