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!
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,
I seriously want these Mini White Pizza’s with Broccoli, Sun-Dried Tomatoes, and Roasted Garlic ALL THE TIME – they are that good!
Just editing the photos and writing up this post has made me crave these Mini White Pizza’s all over again! They are seriously my favorite white pizza, that I have made, to date! That’s saying a lot because I also really love my Spinach Ricotta Pizza as well!
I made these on a whim. My boyfriend wasn’t going to be home for dinner and my son was excited for a “free” dinner where he could eat chicken nuggets, or a TV dinner (a treat for him). I didn’t want to make a big meal just for me. I had a head of cauliflower in the fridge and a bunch of left over cheese from when I made that Spinach Ricotta Pizza, so I decided I’d make up some Cheesy Cauliflower Pizza Crusts and load them up with whatever I could find in the fridge. You can use my recipe for the crusts, or you can use your own favorite recipe, or even pre-made crusts from the grocery store. I just really love the flavor the cauliflower crust, especially with all the other ingredients in this pizza – it just works really well together!
I had plenty of Roasted Garlic on hand so I decided to mix that into ricotta and mozzarella cheese to spread onto the crusts. I had a very small amount of sun-dried tomatoes (I’d definitely use more the next time I make this because I love them SO much!) and we almost always have broccoli on hand, so I cut some of that up into small bite-sized pieces and scattered both onto the cheese mixture. After baking, these were so full of cheesy, garlicky flavor! The sun-dried tomatoes gave a little burst of sweetness with each bite! Simply delicious!
While I enjoyed these Mini White Pizza’s, well, mini, you could easily make this recipe using full sized crusts as well. They make both a great individual meal, or a dinner the whole family can enjoy! It is kind of fun having your own little pizza though!
Preheat oven to 400 degrees F. I highly recommend using the Cheesy Cauliflower Pizza Crusts as they add a lot of flavor to the pizza and I haven't tested the recipe on anything else. They should be baked prior to adding anything to them (per the directions in the recipe), and again after the toppings are added as directed below. **If you are using another crust, bake as directed in your recipe or on the package.
In a small bowl, combine the ricotta, mozzarella, and roasted garlic. Spread evenly over the 3 mini crusts of your choice.
Top each mini crust with sun-dried tomatoes and broccoli florets. Bake 6-8 minutes until heated through. Enjoy!
Not too long ago I shared with you guys my recipe for Cauliflower Pizza Crust! Now, I’m going to tell you one of my favorite ways to transform that crust into a delicious white pizza! I’ve definitely used red sauce on cauliflower crusts before, but it does tend to make it soggy and harder to pick up. This recipe for Spinach Ricotta Pizza with Roasted Garlic does not have a sauce, so if you use my Cauliflower Pizza Crust recipe you should get a great final result! You can also use a regular pizza crust you’ve made or buy one pre-made at the store.
All the flavors in this Spinach Ricotta Pizza work really well together, but pizza is such an individual thing. Why do you think pizza companies let you pick and choose what you want on yours? It’s like no two people want the exact same pizza…half pepperoni/half cheese anyone? I feel like pizza recipes are just a base for you to build upon and make your own, including this one. If you want more mozzarella, add it. Less? Don’t put as much. I went light on the spinach and put big globs of ricotta cheese on mine because the first time I had ricotta cheese on a pizza, it was just like that. I want lots of ricotta in each bite!! You can also mix the two cheeses and spread them onto the crust!
I’m going to tell you in the recipe below the exact measurements I used for the pizza you’re about to see. I would recommend just using it as a guideline to make a pizza YOU will love! Trust me, my feelings won’t be hurt of you don’t make yours exactly the same! I’m already thinking of multiply ways I want to switch it up myself!
I am also including directions for how to roast garlic in the notes below the recipe. Once it’s roasted you’re going to mince it up and mix it with some olive oil, then brush it onto the pizza crust before the toppings and/or dab it on top of the toppings. If you don’t have time to roast the garlic, you can use regular garlic, but the flavor will be slightly different.
Leave a comment and let me know if you make this Spinach Ricotta Pizza with Roasted Garlic as is, or if you modify it. If you have more suggestions, comment away! I’m all about it!
Add the minced garlic to the olive oil. Using a silicone brush, spread the oil over the crust of the pizza. Top with the spinach and mozzarella, Drop spoonfuls of the ricotta cheese all over the top of the pizza. Alternatively, you can also mix the cheese together, spread it over the crust, and top with the spinach.
Bake for 5-7 minutes.
To roast garlic, cut off the top 1/4" off the head of garlic. Drizzle with olive oil and wrap in foil. Bake at 400 degree F for about 40 minutes, until form tender. Store the extra in oil the refrigerator if you plan to use it within the next few days, or without the oil, in the freezer.