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.
Ingredients
- 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
- 4 tablespoons salted butter, at room temperature
- 2 tablespoons maple syrup
- 1/4 teaspoon ground cinnamon (optional)
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.
Recipe 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.
Our Favorite Recipes
Whipped Lemon Ricotta Cheesecake.
I haven’t made ricotta pancakes before either, but they sound fabulous!! Loving this recipe!
Thanks Katrina!
The recipe isn’t showing!!!
There is a link to the recipe at the bottom of the post. I was more concerned that there were no kitten pictures!
Photo coming soon! Promise!
That’s because you have to follow the link to the Bisquick site.
Thanks for sharing the story of your new kitty! That little guy will wiggle his way into your dog loving heart. 😉 Can’t wait to see photos of him! Your pancakes looks scrumptious, T! Thanks for sharing. Pinned!
Photos coming soon! Thanks so much, Stacy!
Why no kitten pictures??? Also, these pancakes look great.
Photos Coming soon, promise!
These pancakes look awesome! SO pretty and perfect for spring (which hopefully comes sometime in the next 100 years.)
pinning!
Thank you so much, Abbie!
These look amazing. I love pancakes made with Bisquick and the pics are beautiful.
Thank you so much, Liz!
Hey Charlotte, you have to clivk the link on the on the bottom of the page. Sorry for the confusion!
These pancakes look amazing! I got to try some lemon ricotta pancakes soon!
Thank you so much!
I need to see this cute kitten! These pancakes look amazing. Bisquick has been such a great shortcut for me when I still want delicious pancakes minus the time to make them!
Photos soon!! 🙂
Those look spectacular! Fantastic recipe 🙂
Happy Blogging!
Happy Valley Chow
Thanks!
A kitten and pancakes?! I’m coming to your house!
Haha! Please do! It would be fun! 🙂
Can’t wait to see pics of little Hedwig!!! I love anything lemon so you got me with these pancakes!
Photos soon!
Gorgeous pancakes, I love anything lemon ricotta! Can’t wait to see photos of your new kitten!
Thank you so much, Laura! I am so happy I finally tried the combo!
Can relate! We are dog people (3 Mastiffs) & then along came Festus…now we all fight over who gets that little gray furball! Dogs look @ us w/ disgust.
Haha! We are fighting over the little guy too! LOL!
Okay, I’ve never made lemon pancakes. WHY HAVEN’T I????? Omg I need these.
You need too! So good!
These are beautiful 🙂 I just love this recipe! Lemon & ricotta, how irresistible!
Thanks!! I was in love with this new to me combo!
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CV
Added you to the list, thanks!
I’m excited to find this great site. I wanted to thank you for ones time for this particularly wonderful read!!
I definitely appreciated every little bit of it and I have you book marked to look at new stuff
on your web site.
Thanks so much!
These pancakes look amazing! I’m totally going to have to try them asap!
Paige
http://thehappyflammily.com
Thank you so much Paige! I hope you love these when you get a chance to try them! xTieghan
This looks amazing! Sadly I’m not a fan of pancakes…I know. Can this recipe be used for waffles?
Hi Heather! No worries! Yes, this can be used for waffles! I hope you love them! Please let me know if you have further questions! xTieghan
Definitely making these tonight for dinner 🙂 I have some ricotta left over because my husband and I made your lobster ravioli for Valentine’s Day, so this is perfect! And we just picked a bunch of Meyer lemons off our trees.
Oh so perfect! I hope this turns out amazing for you Erica! Also, hope you both enjoyed the lobster ravioli! Thank you so much! xTieghan
I made some carob chocolate and berries pancakes for my son, but these sound like something he’d love
I hope you try these for him! Let me know if you do! Also, carob and berries sound amazing! xTieghan
Earl Grey is my fav tea, always start my day with (the decaf version of) it. Must try these, they look so good…and pancake day is coming ? xx
Yes!! I hope you do try this, Kelly! Let me know if you do! xTieghan
I followed The recipe exactly as it’s written and it came out very runny. I waited for it to thicken but it never did. Do you have any recommendations for this?
Hey Tracey, what milk did you use? If the batter feels too loose, just add and additional 1/4 cup to half 1/2 cup of flour. That will solve the issue. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
would these be good with blueberries in them?
Yes!! I hope you love these Rachael! xTieghan
My attempt came out a tad on the rubbery side.
I had to add quit a bit of flour after the batter rested.
Any tips for light & fluffy?
Hi Brittany! Is there anything that went wrong in the first few steps? Would love to help you out, just need a bit more info! xTieghan
The most amazing pancakes! My husband loved them…will definitely be making them again and again for friends and family.
That is so amazing! Thank you so much Brenda! I hope your family loves them as much as you both did! xTieghan
This article was just posted about a month ago and I’ve already made it four times – it’s that good! I tried it with oat milk today because that’s what I happened to add, and the pancakes were a tiny bit flatter, but they tasted the same (amazing). The salted maple butter is a must. Make it + these pancakes ASAP.
Wow I am so glad you have been loving this recipe, Jessica! Thank you so much for trying this! xTieghan
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
Sounds amazing! I am so glad these turned out so well for you! xTieghan
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.
Amazing! I am so glad this turned out so well for you, Jackee! xTieghan
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! 😉
Thank you so much Anna! I am really glad this recipe turned out so well for you! I hope you are staying well! xTieghan
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.
Hi Becky,
Yes that would be fine to do, just keep in an airtight container. So glad you have been enjoying the recipe! xTieghan
These are so good! I got up at 5am to make these before running some errands; SO WORTH IT!
Thank you Elise!! xTieghan
Good! I especially love early grey tea so these were perfect!
Thank you so much Holly! I am really glad you enjoyed these! xTieghan
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.
Amazing! Thank you so much Agnes!! xTieghan
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!
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
What is the serving size?
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
We had a snow day in London after years and after a lovely walk we whipped up a batch of these – the ideal brunch!!
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
I made these this AM and I am obsessed. Can’t wait to impress guests with these when times are normal again!
Hey Anna,
I am so glad that you enjoyed the recipe, thanks so much for making it! Have a great weekend:) xTieghan
OMG! They actually taste like tea and are super-fluffy! Yum!
Hey Diane,
I am thrilled to hear this recipe was enjoyed. Thanks so much for giving it a try. Have a great week! xTieghan