Ricotta Hotcakes with Maple Butter

By • March 29, 2012 36 Comments

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Author Notes: I spent six months in Sydney, Australia back in 2003, and my absolute favorite restaurant, which I still recommend to visitors headed to the best city ever, is bills. (Not Bill's. bills). Famous for its scrambled eggs, it also boasts incredible coconut bread, sweet-corn fritters, the best hot chocolate of my life, and ricotta hotcakes with honeycomb butter.

When I returned to school after that semester of Sydney bliss, I couldn't find (or afford) the fresh honeycomb used at bills, but this maple alternative, with a hint of almond, is quite nice. The hotcake recipe is cobbled together from a variety of my favorite methods, with a touch of lemon to keep things interesting.

Food52 Review: WHO: MeghanVK is a TV programmer who prefers salty to sweet.
WHAT: Three-bite pancakes topped with blueberries and a creamy maple butter that melts ever so slightly atop the warm pancakes. (We mean that in a good way.)
HOW: The maple butter has just three ingredients -- can you guess what they are? -- and the pancake batter isn't much harder: just dry ingredients into wet, plus folding in some whipped egg whites for extra fluff.
WHY WE LOVE IT: You wouldn't think maple and blueberries were meant for each other, but you'd be wrong. And these pancakes are the fluffiest around -- we love the tiny size, too.

Serves 6

Ricotta Hotcakes

  • 2 cups ricotta
  • 1/2 cup milk
  • 4 eggs, separated
  • 1 tablespoon sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon lemon zest
  • butter for the pan
  • blueberries, for serving

Maple Butter

  • 1/2 cup butter, softened
  • 1/4 cup maple syrup (I prefer grade B, but it's up to you)
  • 1/2 teaspoon almond extract (or to taste)
  1. Make the maple butter first: dump the softened butter into a bowl, add the maple syrup, and mash together thoroughly with a fork. Add the almond extract and continue mixing until everything is combined. Scrape into a small bowl and set aside or refrigerate if not using within the hour.
  2. Onto the hotcakes: Whisk together the ricotta, milk, egg yolks, and sugar. Sprinkle over with the flour, baking powder, and salt, and mix until just combined. Stir in the lemon zest.
  3. In a separate bowl, whisk the egg whites for as long as your forearms will let you, through the foamy stage until they start to form peaks (you can use a mixer for this, but for me, breakfast and electronics don't mix). Gently fold the egg whites into the ricotta mixture. Add a little milk if the batter looks dry - this will depend largely on the quality and freshness of your ricotta.
  4. Melt a knob of butter in a large skillet over medium heat. Plop in about two tablespoons of batter per hotcake and cook for two minutes, until the undersides are golden, adjusting the heat as necessary. Flip and cook another two minutes or so, until cooked through, and remove to a plate. Continue until you have a pile of hotcakes. Serve with a dollop of maple butter and a handful of blueberries.

More Great Recipes: Ricotta|Breakfast & Brunch|Blueberries|Breakfast

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Comments (36) Questions (0)


5 months ago Stephanie Fishkin Dark

Added Lemon juice, vanilla, & and cinnamon to the batter, and put blueberries in batter to cook inside rather than on top.


over 1 year ago Raya

These are seriously amazing! I made them for breakfast and the kids gobbled them up. I used whole wheat pastry flour since that's all I had on hand. The batter was very dry before I added the egg whites so I did add some extra milk to soften it up.


over 2 years ago leftoverquiche

Just made these and they are amazing! I used the lemon zest of 1 whole lemon (might even go for more, but I love lemon). Had some blackberries on hand, so I cut up small pieces and put in the cakes. Will definitely make again. Thanks!


over 2 years ago MeghanVK

Hey y'all! In case you're thinking of making these, I recently made the maple butter with a different brand of almond extract, and it... wasn't great. The maple-butter flavor was there, but it had an eau de rubbing alcohol thing going on. So as a PSA, unless you have a great brand of almond extract available, you might want to leave it out.


almost 3 years ago lorelu

So delicious. We had them this morning topped with bananas. What a treat.


almost 3 years ago MeghanVK

Glad you liked them! The cafe where I originally had them served them with bananas - I personally am not a banana fan so I left them out here, but looks like great minds think alike :)


over 3 years ago Greatfallsdeb

Just catching up on my reading...I will be making these tomorrow morning. They look and sound delic!


over 3 years ago Greatfallsdeb

Just catching up on my reading...I will be making these tomorrow morning. They look and sound delic!


over 3 years ago ENunn

Mmmmmmmmmm! Congrats!


over 3 years ago Felnr

These were a big hit at my house today. We didn't have blueberries, so we topped them with strawberries instead and it worked perfectly. Now a question for you: I have some leftover maple butter. Can you think of any other ways to use it?


over 3 years ago MeghanVK

I'm so glad you enjoyed them! The butter is great on pretty much any baked good - scones come to mind, or even just spread on toast (maybe with some salt sprinkled on top?).


over 3 years ago TheWimpyVegetarian

Gorgeous!! They sound delicious! Congrats on your win :-)


over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congratulations on the win! These really look like beauties!


over 3 years ago Bevi

Congrats on the win!


over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Congratulations on the win, your pancakes sound so so good, I can't wait to try them.


over 3 years ago MeghanVK



over 3 years ago EmilyC

Congrats on your win! I made these for dinner last night and really enjoyed them -- great flavor and texture! I added a bit more lemon zest (probably 1 T) and tucked in frozen blueberries to the hotcakes immediately upon adding the batter to the griddle. My butter and maple syrup didn't come together all that well (guess my butter wasn't at the ideal temperature for mixing) but it was delicious all the same.


over 3 years ago mary beth mullinis

Can't wait to make these-love your recipes!


over 3 years ago mary beth mullinis

Can't wait to make these-love your recipes!


over 3 years ago ree1956

these look delish.....your mom suggested I make these after one of my 60 mile runs....I noticed the recipe serves 6, just right for only me.....


over 3 years ago Madhuja

I want these for my weekend brunch! Congratulations on becoming a finalist!


over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Congrats, MeghanVK! These sound so delicious. Super excited to be a finalist with you.


over 3 years ago MeghanVK

Thanks mrslarkin! I've always wanted know how to make scallion pancakes... your recipe looks fantastic.


over 3 years ago lapadia

Delicious, love the ricotta :)


over 3 years ago MeghanVK

So yummy, right? I should add that it requires 2 cups + however much you plan to snack on while making them :)