Ricotta and Lemon Myrtle Pancakes with Wattleseed Maple Syrup

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

Fluffy ricotta pancakes infused with lemon myrtle, topped with a warm wattleseed-spiced maple syrup for a uniquely Australian breakfast treat. This Australian-inspired breakfast recipe, ready in about 30 minutes, layers all-purpose flour, baking powder, lemon myrtle powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup all-purpose flour
• 2 tsp baking powder
• 1 tsp lemon myrtle powder
• 1/4 tsp salt
• 2, separated large eggs
• 1 cup ricotta cheese
• 1/2 cup milk
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 3 tbsp, melted, plus extra for cooking unsalted butter
• 1/2 cup pure maple syrup
• 2 tsp ground wattleseed

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, whisk together 1 cup all-purpose flour, 2 tsp baking powder, 1 tsp lemon myrtle powder, and 1/4 tsp salt until evenly combined.
2. Step 2: In a separate bowl, beat 2 large egg yolks with 1 cup ricotta cheese, 1/2 cup milk, 2 tbsp granulated sugar, 1 tsp vanilla extract, and 3 tbsp melted unsalted butter until smooth.
3. Step 3: Gently fold the wet ingredients into the dry ingredients until just combined — batter will be thick.
4. Step 4: In a clean bowl, beat 2 large egg whites until stiff peaks form. Carefully fold the egg whites into the batter to keep it airy.
5. Step 5: Heat a non-stick skillet over medium heat and brush with a little melted butter. Pour 1/4 cup batter per pancake and cook for 2-3 minutes until bubbles form and edges are set.
6. Step 6: Flip pancakes and cook for another 1-2 minutes until golden and cooked through. Keep warm.
7. Step 7: In a small saucepan, gently warm 1/2 cup pure maple syrup with 2 tsp ground wattleseed over low heat for 3 minutes until fragrant.
8. Step 8: Serve pancakes stacked and drizzled with the warm wattleseed maple syrup for a fragrant, Australian-inspired breakfast.