Meyer Lemon Ricotta Pancakes
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6-7 3-inch 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.
  • 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
  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.
Recipe by Cooking with a Wallflower at