Green Tea Ricotta Pancakes with Honey Whipped Cream
Prep time
Cook time
Total time
Serves: 9
For the pancakes:
  • 1¾ cups all-purpose flour
  • 1½ tablespoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
  • ½ tablespoon matcha green tea powder
  • 1¼ cups water
  • ½ teaspoon vanilla extract
  • 1 cup whole milk ricotta cheese
  • cooking spray or unsalted butter
For the honey whipped cream:
  • 1 cup heavy cream
  • 2 tablespoons honey
For the pancakes:
  1. In a medium bowl, mix together the flour, baking powder, salt, sugar, and matcha green tea powder with a whisk. Slowly whisk in the water and vanilla extract. Stir in the ricotta cheese until incorporated.
  2. Preheat the oven to 220 degrees F and line a large baking sheet with parchment paper, then set aside.
  3. Heat a skillet over medium-low heat. Spray the skillet with cooking spray (alternatively, you could melt ½ tablespoon of unsalted butter in the pan). Spoon ½ cup of batter and slowly pour it into the pan. Cook for about 3 minutes, until bubbles start to form on the surface. Flip, then cook the other side for 2 minutes, or until light brown. Place the pancake on the prepared baking sheet, and keep it warm in the preheated oven. Repeat until all the batter is used up.
  4. Serve warm with the honey whipped cream
For the honey whipped cream:
  1. With an electric mixer, mix the heavy whipping cream on medium speed for 2 minutes. Slowly add the honey, and increase the speed to medium-high. Whip just until the cream reaches stiff peaks. Serve with the pancakes.
Recipe by Sprig and Flours at