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Lavender Honey Ricotta Pancakes

Lavender honey ricotta pancakes made with a fluffy blender batter and quick griddle cook for golden, tender stacks. Delicate lavender aroma, just-right sweetness, and a honey drizzle finish for brunch-style brunch vibes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Ricotta Pancake Batter
  • 1 cup ricotta cheese Use fresh ricotta for the smoothest, fluffiest texture.
  • 3 eggs Large eggs, room temperature if possible.
  • 0.5 cup milk
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 0.25 tsp salt
  • 1 tbsp culinary lavender buds, finely crushed Crush finely so the flavor disperses evenly.
  • 2 tbsp honey, plus more for drizzling Reserve extra for serving.
  • 2 tbsp butter, melted Melt and cool slightly before mixing.
  • 1 fresh lavender sprigs for garnish Optional but recommended for aroma and presentation.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Blend the batter
  1. Add ricotta cheese, eggs, milk, and vanilla extract to a blender and blend until smooth and slightly fluffy.
  2. Set the blender aside while you mix the dry ingredients.
Mix dry ingredients and combine
  1. In a separate bowl, whisk together all-purpose flour, baking powder, salt, and finely crushed culinary lavender buds until evenly combined.
  2. Add the flour mixture to the ricotta mixture and stir until just combined, then stop to avoid overmixing.
  3. Fold in honey and melted butter until the batter looks cohesive with no dry streaks.
Cook the pancakes
  1. Heat a griddle or skillet over medium heat and lightly butter or oil the surface.
  2. Pour batter in 1/4 cup portions onto the griddle, spacing them apart.
  3. Cook for 2-3 minutes until the bottoms are golden and bubbles appear on the surface edges.
  4. Flip and cook for another 1-2 minutes until both sides are golden and the centers spring back lightly.
Serve
  1. Stack the pancakes warm and drizzle generously with additional honey.
  2. Garnish with fresh lavender sprigs and serve immediately while fluffy.

Notes

Pro tip: keep the batter slightly lumpy by mixing only until just combined—overmixing can make pancakes tough. Store leftovers covered in the refrigerator up to 2 days; rewarm in a skillet over low heat or microwave briefly. Freezing is okay for up to 1 month; reheat from thawed. For a lighter option, use low-fat milk and reduced-fat ricotta for a modest calorie cut while keeping the same method.