Hot-Honey Peach Ricotta Pancakes

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 455 cal
• 16g protein
• 58g carbs
• 18g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 2 large eggs
• 1 1/4 cups whole milk
• 1 tsp vanilla extract
• 3 tbsp unsalted butter
• 3 ripe peaches
• 1 cup whole-milk ricotta
• 1/4 cup hot honey
• 1 tsp lemon zest
• 1 tbsp fresh thyme leaves
• 2 tbsp neutral oil

Instructions

1. 1In a large bowl whisk together flour, baking powder, and salt. In a separate bowl beat the eggs, then whisk in milk, vanilla, and melted butter until smooth.
2. 2Pour the wet ingredients into the dry and stir gently until just combined; a few small lumps are fine and keep the pancakes tender. Let the batter rest 5 minutes.
3. 3Dice two of the peaches into 1/2-inch pieces and fold half of them into the batter. Slice the remaining peach into thin wedges for serving.
4. 4Heat a large nonstick griddle or skillet over medium heat and brush lightly with oil. Scoop 1/4-cup portions of batter onto the hot surface, spacing them apart.
5. 5Cook 2 to 3 minutes until bubbles form on the surface and edges look set. Flip and cook another 1 1/2 to 2 minutes until golden brown and cooked through. Keep finished pancakes warm in a 200°F oven.
6. 6In a small bowl stir the ricotta with lemon zest and salt until creamy and spreadable.
7. 7Stack three pancakes on each plate. Dollop a generous spoonful of lemon ricotta on top, add remaining diced and sliced peaches, and finish with a liberal drizzle of hot honey.
8. 8Scatter fresh thyme leaves over the stacks for an herbal contrast. Serve immediately while the pancakes are fluffy and the hot honey is still glossy and warm.