This post may contain affiliate links, please see our privacy policy for details.

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.

side angled photo of Earl Grey Lemon Ricotta Pancakes with Salted Maple Butter and maple syrup being drizzled over pancakesYou 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.

Earl Grey tea steeping in pot on stove

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.

overhead photo of Earl Grey Lemon Ricotta Pancakes after cooking

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.

prep shot of raw blood oranges

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.

Earl Grey Lemon Ricotta Pancakes with Salted Maple Butter and maple syrup being poured over pancakes

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.

side angled photo of Earl Grey Lemon Ricotta Pancakes with Salted Maple Butter with a bite taken out of top pancake

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!

Earl Grey Lemon Ricotta Pancakes with Salted Maple Butter

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 12 pancakes
Calories Per Serving: 415 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

SavePrintEmail

Ingredients

Salted Maple Butter

US Customary - Metric

Instructions

  • 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. 

Notes

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. 
View Recipe Comments

horizontal side angled photo of Earl Grey Lemon Ricotta Pancakes with Salted Maple Butter

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  2. Decided on breakfast for dinner and these pancakes did not disappoint. What a brilliant idea! Thank you for sharing this recipe!

    Reply

    1. Hey Mandi,
      Awesome! I love to hear that this recipe was enjoyed and appreciate you giving it a go! Have a wonderful week:) xTieghan

      Reply

  3. We made these this morning and I wanted to give a couple of notes — we went with the option to use whole wheat flour, and I felt like that disguised some of the other flavors. We couldn’t taste the earl grey ?. We will try this again with regular all-purpose.

    Reply

    1. Hey Meagan,
      Thanks for giving the recipe a try, so sorry you didn’t enjoy the whole wheat flour. Let me know how they turn out with the all purpose flour. xTieghan

      Reply

    1. Hey Diane,
      I am thrilled to hear this recipe was enjoyed. Thanks so much for giving it a try. Have a great week! xTieghan

      Reply

    2. I accidentaly bought the loose leaf tea, so I just wanted to ask if it would be okay to put it like that in the milk and then just drain it after it’s finished?
      Also, does the milk need to cool down before I go an make the batter.
      Lookimg forward to making this recipe. Thank you.

      Reply

      1. Hey there,
        I would recommend wrapping your loose leaf tea in some cheesecloth. This will still allow the tea to infuse the milk with much less clean up at the end. Yes, you can allow the milk to cool slightly. I hope you love these pancakes, please let me know if you have any other questions! xTieghan

        Reply

  6. We had a snow day in London after years and after a lovely walk we whipped up a batch of these – the ideal brunch!!

    Reply

    1. Hey Madiha,
      How fun! I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan

      Reply

    1. Hey Stephanie,
      The serving size is 2 pancakes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  8. 4 stars
    Ohhh the flavor of these pancakes!! They were cozy with the tea spices yet light with the lemon- I think this is going to be my all year pancake now!

    Unfortunately, the first couple pancakes puffed but by the end of my cooking, the last several were rubbery and flat. How can I fix this in the future? Cook more at once so the baking powder doesn’t fail after some time has passed? Use a different flour mixture (I used AP)?

    Thanks for the advice and all your yummy ideas!

    Reply

    1. Hey Charlotte,
      I think that it just comes with practice when making pancakes and knowing when they are done, you may have overcooked them a bit. Thanks for giving the recipe a try! xTieghan

      Reply

  9. 5 stars
    Maple butter is a real lifechanger! Especially with a tiny hint of cinnamon. Thank you for this receipe, these were the best pancakes we ever made. Fluffy, soft, easy to flip.

    Reply

  12. I’ve made these before and they
    Are truly amazing! I’m curious If I can make the batter a day or two ahead of time? I’m looking to make a large batch for a weekend gathering out at a cottage and wanted to save time.

    Reply

    1. Hi Becky,
      Yes that would be fine to do, just keep in an airtight container. So glad you have been enjoying the recipe! xTieghan

      Reply

  13. 5 stars
    This recipe blew me away. I made it for my friends and they said it was the best batch of pancakes they had ever had. And super easy! 😉

    Reply

    1. Thank you so much Anna! I am really glad this recipe turned out so well for you! I hope you are staying well! xTieghan

      Reply

  14. Amazing! Ran out of almond flour so had to add about 1/3 cup of cake flour, came out just fine. I ended up not using about a 1/3 cup of the liquid ingredients.

    Reply

  15. 5 stars
    Made this morning with whole wheat flour and flax eggs and it was delicious! I made a mixed berry syrup with frozen berries, maple syrup and cinnamon to serve with them

    Reply