A cozy, oven-baked twist on classic pancakes—infused with ricotta, honey, and pistachio warmth straight from Grandma’s kitchen.
💛 A Note from the Heart
If you’ve ever woken up to the smell of something sweet and comforting drifting from the kitchen—this recipe will take you right back. I made this Pistachio-Honey Ricotta Pancake Bake as a tribute to my grandmother’s weekend breakfasts. She believed in simplicity, generosity, and always a little drizzle of honey at the table.
This one’s for those mornings when you want something special without the stovetop fuss—just mix, bake, and fill your kitchen with nostalgia.
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🌿 What Is a Pancake Bake?
This is not your average stack of pancakes. A pancake bake is all the pancake goodness—fluffy, tender, golden—baked in one easy pan. No flipping, no fuss. Just slice and serve.
This version gets a flavor upgrade with creamy ricotta, floral honey, and nutty pistachios, making it a beautiful brunch centerpiece or a nourishing, crowd-pleasing weekday breakfast.
✨ Why You’ll Love This Pancake Bake
- ✔️ All the flavor of pancakes—no flipping required
- ✔️ Made with pantry staples and a few special touches
- ✔️ Perfect for feeding a crowd or meal prepping
- ✔️ Nutty, fluffy, and gently sweetened with real honey
- ✔️ Reminiscent of classic family breakfasts with a fresh twist
🍯 What It Tastes Like
Warm, custardy pancake meets sweet honey cake. The ricotta keeps things light and creamy, while the pistachios give every bite a subtle crunch and nutty finish. The honey adds a delicate sweetness that balances the whole dish.
It’s comfort food with a sophisticated edge, and the perfect blend of texture and tenderness.
📝 Ingredients
- 2 cups ricotta cheese
- 1 cup milk
- 3 large eggs
- ¼ cup honey
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup chopped pistachios
- Optional for topping:
- Extra honey
- Extra pistachios (whole or crushed)
🧰 Tools You’ll Need
- Mixing bowls
- Whisk or hand mixer
- Measuring cups & spoons
- 9×13 inch baking dish
- Rubber spatula or spoon
- Toothpick (for doneness check)
- Sharp knife for slicing
- Serving spatula
🌼 Additions & Substitutions
- 🧈 Swap ricotta for Greek yogurt if needed
- 🍋 Add lemon zest for a bright citrusy note
- 🍓 Fold in fresh berries (blueberries are dreamy here)
- 🌾 Gluten-free? Use a 1:1 GF flour blend
- 🌰 Not a pistachio fan? Try chopped walnuts or sliced almonds
👩🍳 How to Make Grandma’s Pancake Bake
1. Preheat the Oven
Set oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or oil.
2. Mix the Wet Ingredients
In a large bowl, whisk together:
- Ricotta
- Milk
- Eggs
- Honey
- Vanilla
Mix until creamy and smooth.
3. Mix the Dry Ingredients
In a separate bowl, stir together:
- Flour
- Baking powder
- Salt
4. Combine
Slowly add the dry mix into the wet ingredients, stirring until just combined. Do not overmix—a few lumps are okay!
5. Fold in Pistachios
Gently fold in the chopped pistachios. Save a few for topping, if you like.
6. Pour & Bake
Pour the batter into the prepared dish. Use a spatula to spread it evenly.
Bake for 25–30 minutes, or until the top is golden and a toothpick in the center comes out clean.
7. Cool Slightly & Top
Let it cool in the pan for about 5–10 minutes.
Drizzle with extra honey and sprinkle with more pistachios before slicing.
🍽️ How to Serve It
- Warm, straight from the oven
- With a side of Greek yogurt or whipped cream
- Paired with fresh berries or a fruit compote
- Alongside coffee, chai, or fresh orange juice
- Reheated for a quick, comforting weekday breakfast
💡 Tips for Success
- Use whole milk ricotta for the best texture
- Don’t skip the resting time after baking—helps it slice neatly
- Want extra height? Add an extra ¼ tsp of baking powder
- Drizzle honey just before serving for the glossiest finish
🧊 Storage & Reheating
Refrigerator:
Store leftovers in an airtight container for up to 4 days.
Freezer:
Wrap individual slices in parchment and freeze for up to 2 months.
Reheat:
Microwave for 30–60 seconds or warm in the oven at 300°F for 5–8 minutes.
❓ Frequently Asked Questions
Can I make this the night before?
Yes! Bake ahead and reheat in the morning. It’s even better the next day.
Is this sweet enough for dessert?
With the honey drizzle and nuts, it can definitely pass as a light, rustic dessert.
Can I make this without nuts?
Of course! Just skip the pistachios—or replace them with chocolate chips or dried fruit.
Is it supposed to be fluffy or dense?
It’s somewhere in between—a soft, fluffy pancake texture with a slightly custardy center thanks to the ricotta.
🥞 Final Thoughts
This Pistachio-Honey Ricotta Pancake Bake is the kind of breakfast that feels like a warm hug from Grandma—simple, comforting, and made with love. It’s no-fuss, all flavor, and full of heart. Whether you’re making it for a quiet weekend or a busy weekday, it’s a little bite of cozy that makes everything better.
🍳 More Breakfast Bakes to Try:
- 🫐 [Blueberry Lemon Ricotta Breakfast Bars]
- 🍏 [Baked Apple Cinnamon Oatmeal Squares]
- 🍌 [Banana Bread Pancake Casserole]
📸 Share Your Pancake Bake!
Did this recipe warm your heart? I’d love to see how it turned out!
Tag your photos on Instagram or Pinterest with #GrandmasPancakeBake and share the breakfast love. 💛
🍯 Nutrition Info (Per Slice – 1/8 of pan):
- Calories: 240
- Protein: 9g
- Carbs: 22g
- Sugar: 10g
- Fat: 13g
- Fiber: 1g
Note: Nutrition values are approximate and may vary based on ingredients.
✨ Let your morning rise with warmth, honey, and a touch of pistachio love. ✨
