Coconut Ricotta Pancakes With Cinnamon Honey Butter

Creamy coconut milk and ricotta-topped with a cinnamon honey butter make these pancakes extra fluffy and sweet.


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 pinch salt
  • 2 eggs
  • 1 1/2 cups coconut milk
  • 1 cup ricotta cheese
  • 1/3 cup honey
  • Butter for cooking
  • Maple syrup for topping
  • Cinnamon honey butter:
  • 7 tablespoons butter, at room temperature
  • 3 teaspoons cinnamon
  • 2 pinches salt
  • 1/3 cup honey


  1. For the honey butter, combine all the ingredients into a mixing bowl. Turn out onto a sheet of parchment paper and roll paper over the mix to form a cylinder. Place in the fridge to set. (You can also use the freezer if you are in a hurry.)
  2. For the pancakes, combine the flour, baking powder and salt in a mixing bowl. In a separate bowl, whisk the eggs, then mix in the milk, ricotta and honey.
  3. Whisk the wet ingredients into the dry to make sure they stay super fluffy.
  4. Add 2 teaspoons of butter to a frying pan on medium-high heat and pour in a portion of the pancake mix. Cook until golden brown around the edges (2-3 minutes) before flipping and cooking for another minute. Repeat with remaining mix.
  5. Choose if you want a short or high stack, slice off a portion of the cinnamon honey butter and drizzle with maple syrup.