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Green Tea Ricotta Pancakes with Honey Whipped Cream

Elevate your breakfast game with these fluffy, subtly sweet Green Tea Ricotta Pancakes. The addition of matcha powder lends a vibrant green hue and a hint of earthy flavor, while ricotta keeps the pancakes luxuriously moist and tender.
Topped with a light, airy honey whipped cream, these pancakes strike the perfect balance between indulgence and sophistication. Serve them with fresh berries, a drizzle of honey, or even a sprinkling of crushed pistachios for a truly decadent experience.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 4 (12 pancakes)
Calories 280 kcal

Equipment

  • 1 Mixing bowls large and medium
  • 1 Whisk
  • 1 Non-stick skillet or griddle
  • 1 Measuring cups and spoons
  • 1 Spatula
  • 1 Hand mixer or stand mixer
  • 1 Serving plates

Ingredients
  

For the Pancakes

  • 1 cup all-purpose flour
  • 1 tbsp matcha powder (green tea powder)
  • 2 tsp baking powder
  • 2 tbsp granulated sugar
  • 1/4 tsp salt
  • 3/4 cup whole milk
  • 1/2 cup ricotta cheese
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter melted

For the Honey Whipped Cream

  • 1 cup heavy whipping cream chilled
  • 2 tbsp honey
  • 1/2 tsp vanilla extract

Instructions
 

For the Pancakes

  • Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour, matcha powder, baking powder, sugar, and salt.
    Tip: Use culinary-grade matcha for the best balance of flavor and affordability.
    image showing flour beforwe mixing
  • Combine the Wet Ingredients: In a medium mixing bowl, whisk together the milk, ricotta, eggs, vanilla extract, and melted butter until smooth.
    Tip: For smoother pancakes, ensure your ricotta is well-drained and creamy.
    Eggs before mixing
  • Mix the Batter: Gradually add the wet ingredients to the dry ingredients, gently mixing until just combined. Avoid overmixing to keep the pancakes light and fluffy.
    Tip: If the batter feels too thick, add a splash of milk to adjust the consistency.
    A rustic wooden bowl filled with pancake batter, with someone pouring liquid into it while flour dusts the surface
  • Heat the Skillet: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
  • Cook the Pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges are set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown. Transfer to a plate and keep warm. Repeat with the remaining batter.
    image is showing cooking of the pancakes

For the Honey Whipped Cream

  • Whip the Cream: In a chilled mixing bowl, use a hand mixer or stand mixer to whip the heavy cream until soft peaks form.
    whiped cream
  • Add Flavorings:Add the honey and vanilla extract, then continue whipping until stiff peaks form. Be careful not to overwhip.
    Assembly
    Tip: Pancakes can be kept warm in a 200°F (93°C) oven until ready to serve. The whipped cream can be made up to 2 hours in advance and stored in the refrigerator.
    Stack the pancakes on a plate and top with a generous dollop of honey whipped cream. Garnish with fresh berries or a drizzle of honey, if desired.
    Gluten-Free Lemon Ricotta Pancakes Recipe

Video

Notes

Cooking Tips

  • Matcha Quality: Choose culinary-grade matcha for a vibrant green color and balanced flavor.
  • Batter Consistency: Don’t overmix the batter—it should be slightly lumpy for the fluffiest pancakes.
  • Toppings: Experiment with toppings like toasted coconut, crushed nuts, or caramel sauce for added variety.
Keyword Cream, Pancakes, Ricotta, Swiss Butter cream