Ricotta and Lemon Myrtle Pancakes with Wattleseed Maple Syrup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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.

Prep: 15 min Cook: 15 min Serves 4 Australian cuisine 350 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Ricotta and Lemon Myrtle Pancakes with Wattleseed Maple Syrup take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Ricotta and Lemon Myrtle Pancakes with Wattleseed Maple Syrup?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Ricotta and Lemon Myrtle Pancakes with Wattleseed Maple Syrup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ricotta and Lemon Myrtle Pancakes with Wattleseed Maple Syrup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Ricotta and Lemon Myrtle Pancakes with Wattleseed Maple Syrup?

Australian breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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