Name: Italian Breakfast Pancakes with Honey and Almonds Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 cup (250g) whole-milk ricotta cheese; 2 large eggs; ¾ cup (180ml) milk (whole or semi-skimmed); 1 cup (125g) all-purpose flour; 2 tablespoons honey (plus extra for drizzling); 1 teaspoon baking powder; ½ teaspoon vanilla extract; Pinch of salt; Zest of ½ lemon (optional, for brightness); 2-3 tablespoons butter (for frying); ½ cup (50g) sliced almonds (toasted)

These light, fluffy ricotta pancakes bring an authentic Italian flair to your morning table. Made with creamy ricotta for extra tenderness, they’re golden-fried and topped with crunchy toasted almonds and a generous drizzle of floral honey. Simple yet elegant, they offer a perfect balance of creamy, nutty, and sweet flavors for a luxurious yet easy breakfast.

Why You’ll Love This recipe

You’ll fall head over heels for these pancakes because they transform a classic breakfast staple into something truly special and Italian-inspired. The ricotta cheese creates an incredibly soft, almost creamy interior that’s miles away from dense or rubbery pancakes—think cloud-like texture in every bite.

Almonds add a satisfying crunch and subtle nutty aroma that pairs beautifully with the floral notes of honey, evoking the Mediterranean vibe of an Italian countryside morning. They’re surprisingly quick to whip up (no fancy equipment needed), feel indulgent without being overly heavy, and are versatile enough for everyday breakfasts or weekend brunches.

Plus, they’re naturally protein-rich thanks to ricotta and eggs, keeping you satisfied longer. Family and guests always rave about the elegant simplicity—it’s like enjoying a taste of Italy without leaving home!

Yield: 4 people

Italian Breakfast Pancakes with Honey and Almonds Recipe

Fluffy ricotta pancakes topped with crunchy almonds and sweet honey—an elegant Italian-inspired breakfast delight.

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

1 cup (250g) whole-milk ricotta cheese
2 large eggs
¾ cup (180ml) milk (whole or semi-skimmed)
1 cup (125g) all-purpose flour
2 tablespoons honey (plus extra for drizzling)
1 teaspoon baking powder
½ teaspoon vanilla extract
Pinch of salt
Zest of ½ lemon (optional, for brightness)
2-3 tablespoons butter (for frying)
½ cup (50g) sliced almonds (toasted)

Instructions

In a large mixing bowl, gently whisk the ricotta cheese until smooth and creamy—this is your secret to ultra-fluffy pancakes!
Crack in the eggs and whisk together until fully combined, creating a rich, velvety base that will make every bite melt in your mouth.
Pour in the milk, 2 tablespoons of honey, vanilla extract, and lemon zest (if using)—stir gently to blend the sweet, aromatic flavors.
In a separate bowl, whisk the flour, baking powder, and salt—then slowly fold this dry mixture into the wet ingredients. Mix just until combined; a few small lumps are perfect for tender results!
Let the batter rest for 5 minutes—this allows the baking powder to work its magic for extra lift and fluffiness.
While resting, toast the sliced almonds in a dry non-stick pan over medium heat for 2-3 minutes until golden and fragrant—stir often to avoid burning, then set aside.
Heat a non-stick skillet or griddle over medium heat and add a small pat of butter—let it melt and bubble gently for that gorgeous golden edge.
Scoop about ¼ cup of batter per pancake onto the hot pan—cook 2-3 minutes until bubbles form on top and edges look set.
Flip carefully with a spatula and cook the other side for 1-2 minutes until puffed and golden—repeat with remaining batter, adding more butter as needed.
Stack the warm pancakes on plates, scatter generously with toasted almonds, and finish with a beautiful drizzle of honey—serve immediately and enjoy your Italian breakfast bliss!

Notes

These pancakes are best enjoyed fresh and hot for maximum fluffiness and crunch.
If the batter seems too thick, add a splash more milk; if too thin, sprinkle in a bit more flour.
For kids or extra sweetness, dust with powdered sugar before adding honey.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 575Total Fat 24gSaturated Fat 6gUnsaturated Fat 19gCholesterol 117mgSodium 273mgCarbohydrates 67gFiber 6gSugar 8gProtein 25g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use fresh, full-fat ricotta for the best creamy texture; drain any excess liquid if it’s watery.
Don’t overmix the batter—lumps are okay for tender pancakes.
Toast the almonds lightly in a dry pan for deeper flavor and extra crunch.
Keep cooked pancakes warm in a low oven (around 95°C/200°F) on a wire rack so they stay crisp.
For even cooking, use medium heat and a non-stick pan lightly greased with butter or oil.
Test the first pancake and adjust heat if needed—too hot burns exteriors before insides cook.
For fluffier results, let the batter rest 5-10 minutes before cooking.
Drizzle honey while pancakes are warm so it melts slightly and soaks in beautifully.

Ingredients Notes

Ricotta cheese is the star here—choose whole-milk Italian-style ricotta for its rich, creamy consistency that makes these pancakes exceptionally tender and moist. All-purpose flour provides structure, while a touch of baking powder gives that essential lift.

Eggs bind everything and add richness; use room-temperature ones for smoother batter. Milk (whole or semi-skimmed) thins the batter to the right pourable consistency—don’t use skim as it can make them less flavorful. Honey brings natural sweetness with floral undertones (opt for acacia or wildflower for mild Italian authenticity).

Vanilla extract enhances the aroma subtly. For the topping, sliced almonds offer crunch and nutty depth—raw or blanched work best, lightly toasted. Butter for frying adds that golden, buttery edge every great pancake deserves. A pinch of salt balances the sweetness, and optional lemon zest brightens the ricotta’s mild flavor with a fresh citrus note reminiscent of Italian desserts.

Variations and Substitutions

For a citrusy twist, add zest of one lemon or orange to the batter—it brightens the ricotta beautifully, making it closer to classic Italian ricotta pancakes. Swap honey for maple syrup if you prefer a woodier sweetness, or use agave for a milder vegan option (though ricotta isn’t vegan—see below).

Make them gluten-free by substituting a 1:1 gluten-free flour blend. For dairy-free, replace ricotta with a thick plant-based alternative (like almond or cashew-based) and use almond milk plus oil instead of butter. Add a handful of fresh berries (raspberries or blueberries) into the batter or on top for fruity contrast.

For extra indulgence, fold mini chocolate chips into the batter or serve with a dollop of mascarpone. If nuts are an issue, substitute toasted hazelnuts or walnuts for a different crunch, or skip them and top with powdered sugar and cinnamon for a simpler version. For savory lovers, reduce sugar/honey and serve with prosciutto and figs instead.

Storage Options

Store leftover cooked pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster, oven (180°C/350°F for 5 minutes), or microwave (30-60 seconds). For longer storage, freeze pancakes in a single layer on a baking sheet until solid, then transfer to a freezer bag—keep up to 2 months.

Reheat directly from frozen in a toaster or low oven. The batter doesn’t freeze well, so cook fresh when possible. Toppings like honey and almonds are best added fresh after reheating to maintain crunch.