• 1 1/2 cups whole milk ricotta cheese
  • 1 cup fresh peaches (2 medium peaches), peeled and diced
  • 4 large eggs, separated
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon pure vanilla extract
  • 2 teaspoons lemon zest
  • 3/4 teaspoon kosher salt
  • 1/2 cup all-purpose flour
  • Nonstick spray, for griddle
  • Maple syrup and fresh peaches, for serving


  1. In a mixing bowl, combine the ricotta, peaches, egg yolks, brown sugar, lemon zest, vanilla and salt until smooth. Stir in the flour until combined.
  2. Beat egg whites with a hand mixer until you reach stiff peaks. Fold the whites into the batter. The batter will be fluffy.
  3. Heat a nonstick griddle over medium to medium-high heat. Spray with nonstick spray.
  4. Add pancake batter to the hot griddle and cook for about 3 minutes on each side, until golden brown.
  5. Serve with fresh peaches and maple syrup.