This is the easiest Lemon Ricotta Pancakes recipe! It is sure to quickly become a favorite!
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Lately, I have had brunch on the brain. I have been thinking to make a whole spread filled with delicious brunch recipes one weekend for my boys, but haven’t quite figured out exactly what foods are brunch appropriate!
The only thing that came to mind (so far) is Lemon Ricotta Pancakes. Why? Because I went to brunch once and that’s what I ordered. And they were amazing! So amazing that I haven’t forgotten about them in all the years that have passed since that one meal!
So I went scouring the internet recently for a Lemon Ricotta Pancakes recipe I could use to make for breakfast one morning and quickly got fed up. Nothing I found was quite what I was looking for. Most recipes seemed too complicated for a meal that I tend to make when I’m still half-asleep. I need an easy pancakes recipe!
So that’s what I came up with! A simple Lemon Ricotta Pancakes recipe!
With all this talk of brunch, let’s be real here…these pancakes are the perfect breakfast recipe as well! Or, try them the next time you’re having breakfast for dinner! Delicious!
Simple Lemon Ricotta Pancakes Recipe
My recipe for these easy Lemon Ricotta Pancakes involves just a few simple steps and the ability to flip pancakes – that’s the hard part!
Zest and juice the lemon. Have all of the ingredients out and ready to go.
Mix together the flour, baking powder, salt and sugar in a small bowl. Set aside.
Whisk the ricotta cheese, eggs, milk, lemon zest and juice together in a medium bowl. Gradually whisk in the flour mixture until well blended. Let stand for 5 minutes.
While the batter is resting, heat your griddle to 350°F and coat with butter. Add 1/4 Cup batter to the griddle for each pancake and cook until bubbles appear on top. Flip and cook the other side until golden brown.
Stack them up, sprinkle on some powdered sugar and finish them off with a few raspberries to fancy them up if you want. Viola! Brunch is served!
Hopefully, you’ll agree that this is not only the easiest Lemon Ricotta Pancakes recipe but also the most delicious!
These are definitely going on to my brunch menu! If you have any brunch suggestions I would love to hear them! Leave a comment and let me know what your absolute favorite brunch foods are!
- 1 1/2 Cups flour
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 2 Tablespoons sugar
- 1 Cup ricotta cheese *I used whole milk
- 2 eggs
- 1 Cup milk
- 1 lemon zested and juiced
Combine the flour, baking powder, salt and sugar in a small bowl. Set aside.
Whisk together the ricotta cheese, eggs, milk, lemon zest and juice in a medium bowl. Gradually whisk in the flour mixture until well blended. Let rest for 5 minutes.
** nutritional information is an estimate and will vary depending on the brands you use and any alterations you make to the recipe.