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Ricotta Pancakes with Honeycomb-Candy Butter


The airy brittle known as honeycomb just may be our new favorite confection; mixed into butter it’s a sumptuous add to frostings and a sweet topper for biscuits.

Calories (kcal) 870 Fat (g) 67 Saturated Fat (g) 39 Cholesterol (mg) 355 Carbohydrates (g) 49 Dietary Fiber (g) 1 Total Sugars (g) 22 Protein (g) 21 Sodium (mg) 1430

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Rate this recipe 4.3/5 (6 Votes)
Ricotta Pancakes with Honeycomb-Candy Butter 1 Picture


  • Honeycomb-Candy Butter
  • 1/4 cup sugar
  • 2 tablespoons pure maple syrup
  • 2 teaspoons baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • Pancakes And Assembly
  • 4 large eggs, separated
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon sugar
  • 3/4 teaspoon kosher salt
  • 1 1/3 cups whole-milk ricotta
  • 3/4 cup whole milk
  • 1 teaspoon finely grated lemon zest
  • Vegetable oil (for griddle)
  • Pure maple syrup and fresh berries (for serving)


Servings 4
Adapted from


Step 1

Honeycomb-Candy Butter
Line a baking sheet with a silicone baking mat or parchment paper. Bring sugar, maple syrup, and 2 Tbsp. water to a boil in a small saucepan fit with thermometer over medium-high heat, stirring until sugar dissolves. Continue to cook, swirling pan occasionally (do not stir), until thermometer registers 300°, 10–12 minutes. Remove pan from heat and stir baking soda into caramel (mixture will foam up immediately). Quickly and carefully pour mixture onto prepared baking sheet and spread with a heatproof rubber spatula. Let cool 30 minutes.
Break honeycomb into 1" pieces; place in a resealable plastic bag and pound with a rolling pin until finely crushed. Mix honeycomb candy and salt into butter in a small bowl.

Do Ahead: Honeycomb-candy butter can be made 2 weeks ahead. Cover; chill.
Pancakes And Assembly
Using an electric mixer on high speed, beat egg whites in a medium bowl to stiff peaks, about 5 minutes. Whisk flour, baking powder, sugar, and salt in a large bowl. Whisk egg yolks, ricotta, milk, and lemon zest in another medium bowl; mix into dry ingredients. Fold in one-third of egg whites to lighten batter; fold in remaining egg whites until no streaks remain.
Heat a griddle or large skillet over medium; brush with oil. Working in batches, scoop ⅓-cupfuls of batter onto griddle. Cook until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until other sides are golden brown and pancakes are cooked through, about 2 minutes. Serve with honeycomb-candy butter, maple syrup, and fresh berries.

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