Sunday Stack: Ricotta Pancakes & a Dish Worthy of Your Butter
Some mornings just call for a slow start and something warm and golden on your plate. These ricotta pancakes are my go-to when I want to feel like I live inside a still life—sun pouring in, coffee steaming, and butter melting just so on top of a stack. They’re a little custardy inside, light from whipped egg whites, with a hint of citrus and - if you’re into it - bursting blueberries.
They also give your butter a starring role—which is where my handmade butter dish comes in. I designed it with mornings like this in mind.
Ricotta Pancakes
Dry ingredients (option one—shortcut):
– 1 cup Bob’s Red Mill Buttermilk Pancake & Waffle Mix
Dry ingredients (option two—from scratch):
– 1 cup (102 g) all-purpose flour
– 1½ teaspoons baking powder
– ¾ teaspoon fine salt
– ¼ cup (50 g) granulated sugar
Wet ingredients:
– 1 cup ricotta
– 2 eggs, separated
– 1 tablespoon vanilla extract
– 1 cup milk
– Zest of 1 lemon or orange (I love orange for these)
– Optional: 1 cup fresh or frozen blueberries (no need to thaw)
Instructions:
In one bowl, mix your dry ingredients (either the Bob’s mix or the from-scratch version).
In another bowl, combine ricotta, egg yolks, vanilla, milk, and citrus zest. Stir until smooth.
Whip the egg whites until they hold soft peaks.
Pour the wet ricotta mixture into the dry and mix gently—don’t overwork it. Then fold in the whipped egg whites with a soft hand. This is what makes them fluffy.
If you’re adding blueberries, now’s the time.
Heat a skillet or griddle over medium-low heat and butter it (this is your moment, butter dish).
Spoon the batter into the pan—about ¼ cup per pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook another minute or so until golden and cooked through.
Stack ’em up, top with a pat of good butter, and drizzle with maple syrup.
These pancakes are rich but light, slightly tangy from the ricotta, and gently sweet—so they pair best with salted butter and a not-too-sweet syrup.
If you like your butter in the fridge, or sitting out My Butter Dish will be the perfect home. My butter dishes are glazed by hand, designed to keep things soft and spreadable, and built to belong in your morning ritual.
Whether you’re making these pancakes for a weekend brunch or just because it’s Tuesday and you want something nice, let your butter sit pretty. It deserves it.
