Description
Fluffy, light, and full of bright citrus flavor, these Meyer Lemon Ricotta Pancakes are the perfect brunch treat. The ricotta gives them a creamy texture, while the lemon adds a fresh, tangy twist.
Ingredients
Scale
- 1 cup ricotta cheese
- 2 large eggs, separated
- 1 cup buttermilk
- 1 tablespoon Meyer lemon zest
- 2 tablespoons Meyer lemon juice
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Butter or oil for cooking
Instructions
- In a bowl, whisk together ricotta, egg yolks, buttermilk, lemon zest, lemon juice, and vanilla.
- In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Add dry ingredients to the wet ingredients and mix until just combined.
- In another bowl, beat egg whites until soft peaks form, then gently fold into the batter.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Scoop 1/4 cup batter per pancake onto the skillet and cook until bubbles form, about 2–3 minutes per side.
- Flip and cook the other side until golden and cooked through.
- Serve warm with maple syrup, powdered sugar, or fresh berries.
Notes
Don’t overmix the batter to keep the pancakes fluffy. Gently folding in the egg whites is key for a light texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 5g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 85mg
Keywords: pancakes, lemon ricotta, Meyer lemon, brunch, breakfast