Earl Grey Lemon Ricotta Pancakes with Salted Maple Butter.
Light and fluffy Earl Grey Lemon Ricotta Pancakes with salted maple butter…the perfect pancake! Everyone needs a go-to lemony ricotta pancake, and this is it! These pancakes are made with fresh ricotta cheese, a little squeeze of lemon, and infused with warming Earl Grey tea for a cozy twist on a classic. They’re light, extra fluffy, perfectly sweet, and all-around delicious. And as if that wasn’t enough, they’re served with a smear of sweet and salty maple butter. Perfect for a cozy morning, afternoon lunch, or maybe even breakfast for dinner.
You know what happens when it snows on a Sunday? Pancakes. Specifically, these lemony ricotta pancakes, which are possibly the best I’ve made in a long while. Sure, I’ve made a lot of pancake recipes, but these are extra special and truly a pancake recipe that everyone will love.
I made these over the weekend after a few days away from the kitchen and doing so was one of my smarter ideas. They were the perfect easy recipe to ease me into a week of non-stop cooking and photographing ahead.
While the snow was the true source of inspiration, I had also realized two things. One, I didn’t have a good, semi-classic, lemon ricotta pancake recipe on HBH. Last year I made a really good blueberry pancake, but I’ve never made a light and fluffy pancake minus any kind of additions. Sure, these are not totally “classic”, but they’re close enough…and in my opinion, better.
And two, I had a fridge full of fresh ricotta cheese and Meyer lemons, and a pantry full of Earl Grey tea. As soon as this trio of ingredients entered my thoughts, I knew I needed to make something with them. I went back and forth between pancakes, muffins, scones, and even cakes, but in the end, the pancakes won.
The background and flavors of Earl Grey tea.
Earl Grey tea is said to be one of the most recognized flavors of tea in the world. I found this fact a little surprising, but probably because I always gravitate toward chai or chamomile tea. Earl Grey, a British black tea, is typically flavored with oil from the rind of a bergamot orange, a citrus fruit with the appearance and flavor somewhere between an orange and a lemon with a little grapefruit and lime thrown in.
It’s basically just a combination of warming winter citruses. It’s the perfect flavor profile to pair with lemon ricotta pancakes, adding even more sweet citrus flavor with every bite. I know I said I wanted to create a classic pancake, but I also really wanted to incorporate the Earl Grey tea. It sounded so cozy and delicious with the hints of orange, grapefruit, and sweet lemon.
Here are the details.
The first step is to steep the tea in milk. I used whole milk, but you can also use coconut milk or any nut-based milk you enjoy. Ideally something creamy with a higher fat content like canned coconut milk or Malk organic nut milks (this is my favorite brand of nut milk).
While the tea is steeping, get together all the ingredients you need. Once the tea has steeped in the milk, it’s time to make the pancake batter. Simply whisk together all of the wet ingredients, then stir in all of the dry ingredients.
For the flour, I love using white whole wheat flour for a healthier, heartier pancake, but all-purpose flour, or even your favorite gluten-free flour blend, will work well too.
Now cook. Then serve these up warm with a generous smear of that salty maple butter (oh so good), fresh berries, and an extra drizzle of real maple syrup. Yes, every bite is buttery, hinted with lemon, sweet, and mouth-watering. Dramatic, but true.
The secret to fluffy pancakes?
Allow the batter to sit on the counter for ten minutes before you start cooking. This is KEY.
Letting the batter sit, allows the batter to rest and in turn helps the batter to really puff up and cook into the light and fluffy pancakes we all desire. I’m sure there’s a science behind all this, and if someone knows what it is please feel free to share. All I know is that whenever I skip this step, my pancakes end up flat and sad.
So be sure to allow some time for the batter to sit.
And while the batter sits…
You should definitely mix up some salty maple butter for serving, because everyone knows that a pancake topped with butter is best. Using salted maple butter adds that final (extra special) finishing touch.
Is this really needed? No, but as I said above, it adds that finishing touch. There’s nothing better than warm, light, and fluffy pancakes, plus a light smear of salty, maple butter.
I know it’s only Tuesday, but seeing how easy these lemon ricotta pancakes are, I’m thinking an afternoon stack sounds just perfect. It’s all about finding the little ways to make the weekdays feel a bit more exciting. Pancakes can do that…trust me.
PS. making pancakes on a snowy day is the most comforting (and delicious) cold-weather activity. Not sure there’s anything better, I’d highly recommend it…and soon.
Lastly, if you make these earl grey lemon ricotta pancakes with salted maple butter, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Earl Grey Lemon Ricotta Pancakes with Salted Maple Butter
There’s nothing better than warm, light, and fluffy pancake, plus a light smear of salty, maple butter.
- 2 cups whole milk, coconut milk, or nut-based milk
- 3 Earl Grey tea bags
- 3/4 cup whole milk ricotta cheese
- 2 large eggs
- 2 tablespoons salted butter, melted
- 1 tablespoon maple syrup add in more if you like a sweeter pancake
- 1 tablespoon vanilla extract
- 1-2 tablespoons lemon zest and 2 tablespoons lemon juice
- 2 cups white whole wheat flour or all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- fresh berries, for serving
Salted Maple Butter
1. Bring the milk to a low boil in a small saucepan until steaming. Remove from the heat. Add the tea bags, cover and steep for 10 minutes. Remove the tea bags and discard.
2. In a large mixing bowl, whisk together the tea steeped milk, ricotta, eggs, butter, maple syrup, vanilla, lemon juice, and lemon zest. Stir in the flour, baking powder, and salt. Stir until just combined. It's OK if the batter is a little lumpy. If the batter feels too loose, add an additional 1/4 cup to 1/2 cup of flour. Allow the batter to sit 5-10 minutes.
3. Heat a large skillet or griddle over medium heat and add a little butter, or spray with cooking spray. Pour about 1/4 cup pancake batter onto the center of the hot pan. Cook until bubbles appear on the surface. Using a spatula, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with the remaining batter.
4. To make the maple butter. In a small bowl, combine the butter, maple syrup, and cinnamon, if using.
5. Serve the pancakes topped with the maple butter, and fresh blueberries, if desired.
To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour.
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