This is the easiest Lemon Ricotta Pancakes recipe ever! It is sure to quickly become a favorite!
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!
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! Stack them up, sprinkle on some powder sugar and finish them off with a few raspberries to fancy them up if you want, and viola! Brunch is served!
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!
I think you and your family or friends will love them! My 9-year-old told me they are his second favorite pancakes…after a popular frozen brand! Normally I’d be a little offended but he’s a 9-year-old who loves Lemon Ricotta Pancakes! I can’t complain about that!
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 someday! 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 – I really need some good ideas!
- 1 1/2 Cups flour
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 2 Tablespoons sugar
- 1 Cup ricotta cheese *I used part skim
- 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.
Heat a griddle to 350 degrees 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. Serve with raspberries and powder sugar if desired,
Nutritional Information per Serving: 212 calories, 8g fat (4g saturated fat), 50g carbohydrates (3g fiber,11g sugar), 18g protein
** nutritional information is an estimate and will vary depending on the brands you use and any alterations you make to the recipe.