Meyer Lemon Ricotta Pancakes
Meyer Lemon Ricotta Pancakes
Light, fluffy ricotta pancakes with a bright citrus finish — drizzled with Meyer Lemon Infused Olive Oil for a sophisticated twist on a weekend breakfast classic. Perfectly paired with fresh berries and powdered sugar, these pancakes are a delightful treat for any brunch.
- Author
- Tastefully Olive
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Servings
- 4
Ingredients
- 1 cup whole milk ricotta
- 3 large eggs, separated
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 2 tbsp sugar
- Zest of 1 lemon
- Pinch of salt
- 2 tbsp Tastefully Olive Meyer Lemon Infused Olive Oil, (for batter + drizzle)
- Powdered sugar and fresh berries, to serve
Directions
- Whisk together ricotta, egg yolks, lemon zest, and 1 tbsp Meyer Lemon Oil.
- Stir in flour, baking powder, sugar, and salt until just combined.
- Beat egg whites to soft peaks. Fold into batter in two additions.
- Heat a non-stick skillet over medium. Grease lightly with Meyer Lemon Oil.
- Drop 1/4 cup portions of batter. Cook 2–3 min per side until golden.
- Stack and finish with a drizzle of Meyer Lemon Infused Olive Oil, powdered sugar, and fresh berries.
