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.
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.
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.
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. =)
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.
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.
Add more butter as needed and cook until all the batter is used.
Serve the Meyer lemon ricotta pancakes with maple syrup.
Enjoy!
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- 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
- 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.
- 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.
- Add more butter as needed and cook until all the batter is used.
- Serve the Meyer lemon ricotta pancakes with maple syrup and fresh berries.
katelon says
Sounds great. I love Meyer’s lemons.
girlgonefoodie says
YUM! I need to try to find some meyer lemons…I haven’t had any luck at major grocery stores. They are a bit sweeter than regular lemons I think?
Andrea| Cooking with a Wallflower says
Thanks, Jordan! Meyer lemons are a little bit sweeter than regular lemons, but you can definitely use regular lemons here. I haven’t found meyer lemons at grocery stores either. I usually get mine at the farmer’s market. Hope that helps!
Red Velvet Snow says
These look so good! I love anything lemon in the summertime 🙂 The perfect Sunday breakfast!
Andrea| Cooking with a Wallflower says
I totally agree, Katie! Hope you’ll like these!
Christina Nifong says
Inspired to try these. Thanks for posting!
Andrea| Cooking with a Wallflower says
Hope you get to try them, Christina!
annette48 says
Your photos make it so I can taste these just by sitting here at my computer!
Andrea| Cooking with a Wallflower says
Thanks, Annette!
shunter90 says
These look delicious! I need to try these out at some point 🙂
Andrea| Cooking with a Wallflower says
I hope you do!
camellia's cottage says
Looks divine!
Andrea| Cooking with a Wallflower says
Thank you!
rogermoorepoet says
I’ll try these. I’ve used a couple of your recipes now. Delightful.
Andrea| Cooking with a Wallflower says
I’m so glad to hear that you like my recipes! Thanks for giving them a try!
andaboutthat says
They look delicious, will definitely have to give them a go 🙂
Andrea| Cooking with a Wallflower says
Hope you’ll like it!
KAROLIINA KAZI says
These look so delicious! I have to try this recipe
Andrea| Cooking with a Wallflower says
Hope you’ll like it, Karoliina!