Lemon Ricotta Pancakes: My Sunny Easter Brunch Tradition

With Easter just around the corner, I’ve felt that familiar pull toward all things soft, citrusy, and comforting. There’s something about this time of year—when the days out just a little longer, the azaleas bloom in full color, and the kitchen suddenly feels like a place of quiet celebration.

For me, Easter has never been about a giant feast or fussy formal meals. It’s about warmth, simplicity, and sitting down to something homemade and shared. While there are a million recipes out there to mark the day, Lemon Ricotta Pancakes have become my little tradition. They’re bright and tender, with a gentle zing of lemon and a richness from the ricotta that turns a simple breakfast into something genuinely special.

These pancakes are everything I want Easter morning to feel like—light, joyful, and full of flavor. Whether I’m making brunch just for myself or setting the table for family, they never disappoint.

Let’s dive into my favorite spring recipe that’s perfect for Easter weekend.

Why Lemon Ricotta Pancakes Are My Go-To

You might be wondering, “Why not hot cross buns or deviled eggs?” I get it! But pancakes have always felt more personal to me. They’re warm, immediate, and made in the moment. And these aren’t your usual diner-style flapjacks. These are soft and custardy in the center with a golden edge and a lemon brightness that makes them feel like sunshine on a plate.

The ricotta keeps them fluffy but rich, and the lemon cuts through just enough to keep every bite feeling fresh. They’re not too sweet on their own, which leaves plenty of room for berries, maple syrup, or a homemade compote. They’re brunchy without being over-the-top, and they never go uneaten.

Ingredients (Serves 4 – about 10–12 pancakes)

For the pancakes:

• 1 cup ricotta cheese
• 2 large eggs
• ¾ cup milk (whole or 2%)
• Zest of 1 lemon
• 3 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tbsp baking powder
• ¼ tsp salt
• 2 tbsp sugar (optional)
• Butter or oil for greasing the pan

Optional toppings:

• Fresh berries (blueberries, raspberries, or sliced strawberries)
• Berry compote (recipe below)
• Powdered sugar
• Maple syrup or a drizzle of honey

How to Make Them

1. Combine wet ingredients:
In a large mixing bowl, whisk together the ricotta, eggs, milk, lemon zest, lemon juice, and vanilla. It might look a bit textured because of the ricotta, but that’s exactly how it should be.

2. Add dry ingredients:
Add in the flour, baking powder, salt, and sugar. Stir just until combined—don’t overmix. The batter will be thick and creamy.

3. Let it rest:
Let the batter sit for about 5–10 minutes while you preheat your pan. This gives the flour time to hydrate and helps the pancakes become extra fluffy.

4. Cook your pancakes:
Heat a nonstick pan or griddle over medium-low. Lightly grease with butter or oil. Scoop the batter in ¼ cup portions. Cook 2–3 minutes on one side until bubbles form and the edges are set, then flip and cook for another 1–2 minutes until golden.

5. Keep warm while finishing:
Place cooked pancakes on a baking sheet in a warm (200°F) oven while you finish the rest.

Quick Berry Compote

This comes together fast and brings a beautiful pop of color and flavor.

You’ll need:

• 1 cup berries (fresh or frozen)
• 2 tbsp sugar
• 1 tbsp lemon juice
• 1 tbsp water

Instructions:
Combine everything in a small saucepan over medium heat. Simmer for 5–7 minutes until the berries soften and release their juices. Lightly mash some of the berries with the back of a spoon. Serve warm or at room temperature.

How I Serve Them for Easter

I like to stack 2–3 pancakes on each plate, spoon over the compote, dust with powdered sugar, and garnish with a few fresh berries. If I’m hosting, I set the table with light linens, a vase of garden flowers, and maybe a pitcher of orange juice or mimosas. It doesn’t have to be formal—just thoughtful and relaxed.

These pancakes are perfect for a slow brunch with loved ones, or even a quiet morning alone with a hot cup of coffee. Either way, they make Easter feel like something to savor.

My Personal Tips

• Don’t skip the lemon zest – it adds so much natural citrus aroma.
• Use whole milk ricotta for the creamiest result.
• Make it ahead: You can mix the dry and wet ingredients separately the night before and combine them in the morning for quick prep.
• Want a twist? Add a few poppy seeds for a lemon-poppy version!

A Little Joy Before the Big Day

As we get closer to Easter, life tends to speed up with planning, shopping, and maybe a bit of spring cleaning. These pancakes are my reminder to pause—just for a bit—and enjoy the small things. They’re a tradition I started for myself and one I look forward to every year.

I hope they bring a little sunshine to your table too.

Wishing you a warm, cozy lead-up to Easter!
With love & lemon zest,
— Sophia Mitchell 🌷🍴