Meyer Lemon Ricotta Pancakes Recipe
Fluffy pancakes made with creamy ricotta and a hint of Meyer lemon.
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Ingredients
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Pancake Ingredients
Method
Cooking Instructions
- 1
Prepare the Batter
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- 2
Mix Wet Ingredients
In another bowl, combine the ricotta, Meyer lemon zest, Meyer lemon juice, egg, milk, and vanilla extract. Mix until smooth.
- 3
Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; some lumps are okay.
- 4
Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and melt 1 tablespoon of butter. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
- 5
Flip and Finish
Flip the pancakes and cook for an additional 2-3 minutes until golden brown. Repeat with remaining batter, adding more butter as needed.
- 6
Serve
Serve warm with maple syrup or your favorite toppings.