Bill Granger's ricotta pancakes with honeycomb butter
One of Bill Granger's most famous brunch dishes, this recipe brings together light, fluffy ricotta hotcakes with banana and honeycomb butter.
What you need to know before you start
These homemade ricotta pancakes are the perfect way to start your weekend. Before you begin, you’ll need a food processor, as this is used to create the smooth and luscious honeycomb butter. The butter takes 2 hours to set into a log in the fridge, however, you can also spoon the butter into a small bowl and serve it soft over the pancakes if you don't feel like waiting.
The pancakes are cooked in batches of no more than 2 or 3 in a frypan. If you prefer, feel free to have two pans going at the same time to cook them twice as fast – but just keep a watchful eye to prevent any accidental burns.
Why is this the best ricotta pancakes with honeycomb butter recipe?
A staple on the iconic bill’s menu, these ricotta pancakes were invented by the ‘King of Breakfast’, Bill Granger. Regular pancakes are taken up a notch thanks to the use of creamy ricotta that’s folded with whisked egg whites for super soft and fluffy results.
The pancakes are paired with a luscious honeycomb butter and drizzled with runny honey to complement the richness of the ricotta pancakes.
How can you tell when pancakes are done?
Pancakes only require 2-3 minutes on each side over a medium-low heat. You’ll know they’re ready to flip when you see little bubbles forming on the surface and the edges look set. Golden pancakes are also another sign that they’re ready to enjoy.
What ingredients you’ll need
Fresh ricotta: Ricotta adds a rich creaminess with a slight tanginess to the pancakes. Don’t worry – you won’t taste a cheesy flavour. Make sure to drain the ricotta before using.
Milk: Milk provides the necessary liquid to create a smooth batter consistency. It also adds a subtle sweetness.
Eggs: The egg yolks and whites are separated in this recipe. The yolks add richness while the whites are aerated for extra fluffy results.
Plain flour: The use of flour is necessary for creating stability and structure to your pancakes.
Baking powder: Baking powder is a leavening agent to help the pancakes rise.
Unsalted butter: Butter is used to form the base of the honeycomb butter, and is also used to cook the pancakes.
Bananas: Sliced bananas are a great topping to these light and fluffy pancakes. Swap for another fruit if you like. Pan-fried apple slices or berries are also great.
Whipped cream: The perfect creamy indulgence to these pancakes!
Runny honey: Honey is used as a topping to add a natural sweetness with distinct floral notes.
Honeycomb: When combined with butter, the honeycomb imparts a subtle earthiness, sweetness and texture that’s best slathered over the pancakes.
What is the trick to fluffy pancakes?
There are a number of elements that contribute to these fluffy ricotta pancakes. Firstly, the use of ricotta keeps them moist and fluffy while imparting a lovely richness. Secondly, the egg whites are whipped until soft peaks form before they’re added to the batter. This creates a souffle-like texture for an incredibly light and fluffy taste. Finally, baking powder helps the pancakes rise for an airy texture.
How to store ricotta pancakes
These ricotta pancakes are best enjoyed hot and fresh, however you do have the option to store them for another time. Cooked pancakes can be placed in the fridge in an airtight container for roughly three days. You can also freeze them for up to two months. To serve, simply reheat in the microwave for 15 second bursts until warm and pliable.
What to serve with ricotta pancakes
These ricotta pancakes are served with a decadent honeycomb butter, but feel free to get creative with your toppings. Choose fresh fruits and accompaniments like blueberries and lemon curd. Or you can opt for a sweet and savoury combination with a side of fried eggs, bacon and sauteed spinach. You could also pair your pancakes with a drink, such as this orange, vanilla and strawberry juice.
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Ingredients (11)
- 1 1/3 cups (320g) fresh ricotta, drained, crumbled
- 3/4 cup (180ml) milk
- 4 large eggs, at room temperature, separated
- 1 cup (150g) Macro organic plain flour
- 1 tsp baking powder
- Unsalted butter, to cook
- 2 bananas, sliced lengthways, to serve
- Whipped cream and runny honey, to serve
Honeycomb butter
- 250g unsalted butter, softened
- 60g honeycomb, finely crushed
- 2 tbs runny honey
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.For the honeycomb butter, place all ingredients in a food processor and whiz until smooth. Shape into a log, wrap in plastic wrap and chill for 2 hours (see note).
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2.Place ricotta, milk and egg yolks in a bowl and mix to combine. Sift the flour, baking powder and a pinch of salt into a separate bowl. Add ricotta mixture and whisk until just combined. Place egg whites in a clean dry bowl and whisk to stiff peaks. In 2 batches, fold egg whites through ricotta mixture using a large metal spoon.
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3.Lightly grease a large non-stick frypan with a small portion of butter. Working in batches (don’t cook more than 2-3 pancakes per batch) add 1/4 cup batter to the pan. Cook over medium-low heat for 2-3 minutes on each side, until golden. Transfer to a plate and keep warm. Repeat process until you have 16 pancakes total.
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4.To assemble, stack pancakes on top of each other, layering with slices of honeycomb butter and banana as you go. Serve topped with whipped cream and honey drizzled over.
Recipe Notes
Any leftover honeycomb butter can be stored in the freezer for up to 2 months, it’s great on toast.
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