Sweet Corn Basil Ricotta Pancakes with Honey Butter

Ricotta has long lent Italian breakfast cakes their signature tenderness, and here it meets sweet corn kernels and chopped basil. Griddled golden and finished with honey butter, these pancakes bring a bright savory-sweet twist to weekend brunch.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 465 cal
• 16g protein
• 52g carbs
• 22g fat
• 4g fiber

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Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/4 cups fresh sweet corn kernels
• 1 cup whole-milk ricotta
• 2 large eggs
• 3/4 cup whole milk
• 1/4 cup fresh basil, finely chopped
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 4 tbsp unsalted butter, melted plus more for griddle
• 3 tbsp honey
• 3 tbsp softened butter for honey butter

Instructions

1. 1In a large bowl whisk together the flour, baking powder, sugar, and salt until evenly combined.
2. 2In a second bowl whisk the ricotta, eggs, milk, and melted butter until mostly smooth; a few small ricotta lumps are fine.
3. 3Pour the wet mixture into the dry ingredients and stir gently just until no dry flour remains; the batter will be thick.
4. 4Fold in the fresh corn kernels and chopped basil until evenly distributed. Let the batter rest 5 minutes while the griddle heats.
5. 5Heat a large nonstick griddle or skillet over medium heat and brush lightly with butter. Scoop about 1/4-cup portions of batter onto the surface, spacing them apart.
6. 6Cook until bubbles form on the surface and the edges look set and golden, 2 1/2–3 minutes. Flip carefully and cook the second side until deeply golden and cooked through, another 2 minutes.
7. 7Meanwhile stir the softened butter with honey until smooth and fluffy to make the honey butter.
8. 8Stack the pancakes on warm plates, top each serving with a generous swipe of honey butter, and serve immediately while the corn kernels still pop with sweetness.