Meyer Lemon Ricotta Pancakes

Creamy and citrusy ricotta pancakes served with berries and maple syrup. These Meyer Lemon Ricotta Pancakes are easy to make and deliciously perfect for weekend brunch.

Meyer Lemon Ricotta Pancakes | Cooking with a Wallflower

These pancakes! What better way to enjoy breakfast?

These Meyer lemon ricotta pancakes are so creamy and delicious. They’re a little denser than the fluffy pancakes we’re used to, but I know you’ll love these as much as I do.

Each bite has the creaminess of the ricotta and the refreshingly tart taste of Meyer lemons.

Topped with maple syrup and fresh berries, I can eat these for days.

Meyer Lemon Ricotta Pancakes | Cooking with a Wallflower

Just a few weeks ago, my friend Jen and I went out for brunch. We actually do this quite often. It’s like our thing.

Whenever we meet up, we’re, most likely than not, choosing a brunch place. And more often than not, we’re ordering something with eggs and bacon.

This time was a little special. Jen was moving to Pennsylvania to complete her residency for med school so we wanted our next place to memorable. So after reading a ton of reviews, we finally settled on Plow, a brunch place that neither of us have been to. Unfortunately, it took us each an hour to get to. But, the food made the trip so worth it!

One of their most popular dishes was the lemon ricotta pancakes. So of course, we ordered it.

Meyer Lemon Ricotta Pancakes | Cooking with a Wallflower

Since getting there takes me an hour by bus with an additional hour of wait for a table, I’m not quite sure how often I’d venture all the way out to Potrero Hill, which feels like the middle of nowhere with all those warehouses in the area. So I decided to make my own lemon ricotta pancakes with Meyer lemons from the farmer’s market.

These pancakes are super easy to make and it’s perfect for weekend brunch. Especially since Father’s Day is this weekend. =)

Meyer Lemon Ricotta Pancakes | Cooking with a Wallflower

In medium sized bowl, whisk together ricotta, two egg yolks, vanilla extract, granulated sugar, Meyer lemon zest, and Meyer lemon juice until just combined. Next, add melted butter, flour, and baking powder until just combined.

Meyer Lemon Ricotta Pancakes | Cooking with a Wallflower

Meyer Lemon Ricotta Pancakes | Cooking with a Wallflower

In another bowl, whisk the egg whites until stiff. Add a little of the egg white mixture into the pancake batter and whisk until combined. Fold in the rest of the egg white mixture.

In a skillet, add a little butter to coat the bottom over low to medium heat.

Pour in about a ¼ cup of pancake batter and cook for about 2-3 minutes until the bottom has browned. Flip the pancake to the other side and cook for an additional 2-3 minutes until browned. These pancakes will be about 3 inches in diameter.

As you can see, I’m totally terrible at flipping pancakes. But that’s totally okay. They still taste good.

Meyer Lemon Ricotta Pancakes | Cooking with a Wallflower

Add more butter as needed and cook until all the batter is used.

Serve the Meyer lemon ricotta pancakes with maple syrup.

Enjoy!

Meyer Lemon Ricotta Pancakes | Cooking with a Wallflower

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Meyer Lemon Ricotta Pancakes
 
Prep time
Cook time
Total time
 
Creamy and citrusy ricotta pancakes served with berries and maple syrup. These Meyer Lemon Ricotta Pancakes are easy to make and deliciously perfect for weekend brunch.
Author:
Recipe type: Breakfast
Serves: 6-7 3-inch pancakes
Ingredients
  • ⅔ cup ricotta
  • 2 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 tablespoon granulated sugar
  • Zest of half a Meyer lemon
  • 2 tablespoons Meyer lemon juice
  • 3 tablespoons melted butter, more as needed to coat skillet
  • ⅔ cup all purpose flour
  • ¼ teaspoon baking powder
  • Maple syrup and berries for serving
Directions:
  1. In medium sized bowl, whisk together ricotta, two egg yolks, vanilla extract, granulated sugar, Meyer lemon zest, and Meyer lemon juice until just combined. Next, add melted butter, flour, and baking powder until just combined.
  2. In another bowl, whisk the egg whites until stiff. Add a little of the egg white mixture into the pancake batter and whisk until combined. Fold in the rest of the egg white mixture.
  3. In a skillet, add a little butter to coat the bottom over low to medium heat.
  4. Pour in about a ¼ cup of pancake batter and cook for about 2-3 minutes until the bottom has browned. Flip the pancake to the other side and cook for an additional 2-3 minutes until browned. These pancakes will be about 3 inches in diameter.
  5. Add more butter as needed and cook until all the batter is used.
  6. Serve the Meyer lemon ricotta pancakes with maple syrup and fresh berries.

 

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49 comments

  1. Jessica @ Citrus Blossom Bliss says:

    For so long I’ve avoided things with lemon flavors because as a kid I was convinced it tasted like Pinesol (the floor cleaner). I had a lemon crumb muffin this week and I loved it – and I’m thinking since I already LOVE ricotta cheese, it’s only a matter of time before I get to making these. Putting ricotta on my shopping list for this weekend and bookmarking your page 🙂

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