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Meyer Lemon Ricotta Pancakes

Meyer Lemon Ricotta Pancakes with Candied Meyer Lemon Slices

These Meyer Lemon Ricotta Pancakes are fluffy, flavorful, and such a treat in the morning. Garnish with homemade candied Meyer lemons and warm maple syrup.
Yield: 14 pancakes
Prep Time: 45 mins
Cook Time: 15 mins
Total Time: 1 hr
Course: Breakfast
Cuisine: American
Keyword: fluffy pancakes, ricotta pancakes, meyer lemon pancakes, candied lemon
Servings: 4
Author: Maryanne Cabrera

Ingredients

Candied Meyer Lemons:

  • 3 cup water
  • 1 cup granulated sugar
  • ¾ cup honey
  • 2 Meyer lemons, thinly sliced, seeds removed

Ricotta Pancakes:

  • 2 cup ricotta , drained*
  • 1 ½ cup all-purpose flour
  • ½ cup oat flour*
  • 1 ½ Tablespoon baking powder
  • ½ teaspoon kosher salt
  • 4 large eggs, separated
  • 1 Tablespoon finely grated Meyer lemon zest
  • ¼ cup granulated sugar
  • 2 Tablespoon Meyer lemon juice
  • 1 ¼ cup whole milk

Instructions

Candied Meyer Lemon Slices:

  • Combine water, sugar, and honey in a heavy bottomed sauce pot. Bring to a boil until sugar has dissolved.
  • Add Meyer lemon slices. Reduce heat to low and let simmer for 30-40 minutes, flipping lemon slices every 10-15 minutes. Cook until lemon slices are tender. 
  • Gently remove lemon slices from syrup. Transfer to a parchment lined sheet tray. Arrange slices in a single layer and allow to cool. Strain syrup and let cool. Store syrup in the fridge for later use. Once lemon slices have cooled, transfer to airtight container and keep stored in the fridge until ready to use. 

Meyer Lemon Ricotta Pancakes:

  • Place ricotta over a strainer lined with cheesecloth. Allow ricotta to drain for 10 minutes while you prep remaining ingredients. (Skip this step if you purchased strained ricotta or ricotta seems dry.)
  • In a large bowl, whisk together flour, oat flour, baking powder, and salt. In another bowl, beat together egg yolks, Meyer lemon zest, and sugar until smooth. Add Meyer lemon juice and milk. Mix until well combined. Add wet ingredients to large bowl with dry ingredients. Stir until just combined. The batter will be lumpy.
  • In another bowl, beat egg whites to stiff peaks. Add egg whites to batter in three additions, gently folding egg whites to distribute. The batter will loosen and smooth out as egg whites are added. 
  • Lightly grease griddle or large skillet with butter or ghee. Set over medium heat. Once griddle is hot, pour in ⅓ cup portions of batter. Cook until bubbles begin to form on surface, about 2 minutes. Flip pancake over with spatula and cook other side until lightly browned. Repeat with remaining batter. Adjust heat accordingly if pancakes are browning too fast.
  • Serve pancakes warm with chilled candied lemon slices and maple syrup. If desired, drizzle served candied syrup over pancakes for additional sweetness. 

Notes

Ingredient Substitutions:
  • All-purpose flour can be used in place of oat flour. I used this brand of oat flour. However, you can also make your own oat flour by processing old-fashioned oats (also known as rolled oats) to a find powder. Sift to remove any large particles.
  • Regular lemons can be used in place of Meyer lemons. Regular lemons will be a bit more tart. 
  • Reduced-fat milk, low-fat milk, or non-dairy milk alternative can also be used.