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Lavender Honey Ricotta Pancakes

Lavender honey ricotta pancakes with fluffy, golden griddle-cooked layers and a delicate floral aroma. Made with smooth ricotta batter, crushed culinary lavender, and a generous honey drizzle for brunch-ready stacks.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Wet batter base
  • 1 cup ricotta cheese Use whole-milk ricotta for best tenderness and flavor.
  • 3 eggs Room-temperature eggs help the batter mix smoothly.
  • 0.5 cup milk Whole milk recommended for richer texture.
  • 1 tsp vanilla extract
Dry ingredients
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 0.25 tsp salt
  • 1 tbsp culinary lavender buds, finely crushed Crush to evenly distribute the aroma.
Sweeteners and cooking fat
  • 2 tbsp honey, plus more for drizzling Reserve extra honey for serving.
  • 2 tbsp butter, melted Melt gently until just liquid.
  • 1 fresh lavender sprigs for garnish Use as garnish only.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the ricotta batter
  1. Combine ricotta cheese, eggs, milk, and vanilla extract in a blender. Blend until smooth and slightly fluffy.
Mix the dry ingredients
  1. In a separate bowl, whisk together all-purpose flour, baking powder, salt, and crushed culinary lavender buds. Whisk until the lavender is evenly dispersed.
Combine and finish
  1. Add the flour mixture to the ricotta mixture and stir until just combined. Do not overmix.
  2. Fold in honey, plus more for drizzling, and melted butter. Mix just until streaks disappear.
Cook the pancakes
  1. Heat a griddle or skillet over medium heat and lightly butter or oil the surface. Make sure the surface is ready before pouring batter.
  2. Pour batter in 1/4 cup portions onto the griddle. Cook for 2-3 minutes until the bottoms are golden.
  3. Flip the pancakes and cook for another 1-2 minutes. Cook until the second side is lightly golden and the centers look set.
Serve
  1. Stack the warm pancakes and drizzle generously with additional honey. Garnish with fresh lavender sprigs and serve immediately.

Notes

For the fluffiest pancakes, stop mixing as soon as the flour disappears—overmixing can make them tough. Store leftovers in the refrigerator up to 2 days, reheat in a skillet over low heat. Freezing is okay for up to 2 months; reheat from frozen in a toaster-oven or skillet. Dietary swap: use a lactose-free milk and lactose-free ricotta for a lactose-reduced version.