These Whole Wheat Lemon Ricotta pancakes are sweet, tangy, and soft – the perfect Saturday morning leisurely breakfast!

I must have slept in some unnatural, twisted pretzel way last night, because when I woke up this morning, I could not move my lower back. I figured it wouldn’t be a good idea to put myself through a workout while my back was hurting. But, you know what DID sound like a good idea?

Pancakes.

Pancakes are always a good idea. In any situation, under any circumstances, ever.

Like I mentioned in one of yesterday’s posts, my family always has a big smorgasbord for Easter breakfast. I want to add something new to the menu and these pancakes fit in just perfectly. I originally had lemon ricotta pancakes a while ago at First Watch and they were perfection. Now, I wanted to recreate them and add my own little twist. By subbing whole for skim milk, full fat ricotta for non fat, and all purpose for whole wheat flour, I saved on fat calories and added beneficial nutrients like fiber.

You’ll love this recipe. The lemon adds a punch that’ll make you never want regular pancakes again. Let’s get cooking!

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