Meyer Lemon Ricotta Pancakes

Meyer lemon ricotta pancakes are fluffy and bright, velvety and custard-like. These light pancakes are much more moist and softer than your typical diner varietal. The ricotta cheese makes these pancakes over-the-top creamy and the Meyer lemon lightens up the rich ricotta.

I worked at a Manhattan restaurant with the most ludicrously delicious lemon ricotta pancakes with Greek yogurt whipped cream and fresh berries. These pancakes were seriously to die for – hands down the best I’ve ever had. I lament I never got the recipe for those delicious pancakes which inspired this attempt at breakfast glory. I didn’t make the Greek yogurt whipped cream because I enjoy these simply with maple syrup, but the tangy yogurt whip really pairs wonderfully with the sweet Meyer lemon ricotta pancakes.

Meyer Lemon Ricotta Pancakes 

  • 1 cup AP flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/4 cup sugar
  • 1 cups whole milk
  • 2 eggs
  • 1 cup ricotta
  • 1 tbsp ghee
  • 1 tsp Meyer lemon juice
  • Zest of one Meyer lemon

Whisk together the flour, salt, baking powder, and sugar. In a separate bowl mix the ricotta and eggs adding one at a time, ghee, Meyer lemon juice, Meyer lemon zest, and milk. Mix in the dry ingredients until smooth. Do not over mix.

Heat a pan over medium high heat with enough melted butter or ghee to coat the hot surface. Flip the pancakes when little bubbles appear a cross the top. Cook to a golden brown. Serve with warm maple syrup, fresh berries, and Greek yogurt whipped cream, if desired. Makes 12-14 three-inch pancakes.

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