Lemon Ricotta Pancakes (Copycat Sarabeth’s Recipe)
This Lemon Ricotta Pancake recipe is inspired by my favorite pancakes at Sarabeth’s in New York City! They’ve got a delicate texture, with light, crisp edges that I am just crazy about. And don’t even get me started on that beautiful lemon flavor. It shines!
We love to serve them with a blueberry syrup for pancakes (though duh, it’s fantastic on french toast as well!). Because if we know one thing, it’s that lemon and blueberries are a flavor match made in heaven, ya know?
What You’ll Need To Make Lemon Ricotta Pancakes At Home
You’ll see all the standard pancake ingredients here (all-purpose flour, baking powder, baking soda, ¾ teaspoon Kosher salt, eggs (whole eggs, no separating of egg yolks and whites), sugar, buttermilk, and melted butter), but what sets this pancake recipe apart is the addition of lemon zest, lemon juice, and creamy ricotta cheese. We’re adding a splash of vanilla extract for added flavor!
You’ll need a medium bowl for the dry ingredients and a separate large bowl for the wet ingredients, a whisk, and either a large griddle or a large skillet to cook them in (non-stick skillet or cast iron are fine!).
We recommend a ¼ cup measuring cup to portion equal cupfuls of batter when cooking.
And while traditional maple syrup and butter are the go-to for dressing up pancakes, we think you’ll absolutely adore this blueberry maple syrup! It’s worth taking the time to make with fresh blueberries, trust us.
Tips For The Best Pancake Batter
All the standard rules apply:
- Mix the dry ingredients and wet ingredients separately, then gently fold the dry into the wet.
- Don’t over mix the pancake batter! You want to use a rubber spatula to stir until the flour is just incorporated.
- Cook the pancakes over medium-low heat (or just below medium heat). No higher! Or you risk burning the outside of the pancakes before the inside is fully cooked.
- Coat the griddle, nonstick skillet, or other pan with a little cooking spray between batches of pancakes. Yes, you can use butter, but if there’s excess butter in the hot skillet, it will burn.
How Do You Know When To Flip Pancakes?
There should be bubbles along the edges, or the perimeter, of the pancake, as well as some tiny bubbles forming on top. The bottom of the cooked pancake should be a light golden brown and will have begun to life away from the pan on its own. See below for an example!
Making Pancakes For A Crowd
If you’re making lemon ricotta pancakes for a large group (these are so great for Mother’s Day or Father’s Day brunch, as well as pretty much any special holiday breakfast!), you can place the cooked pancakes on a parchment lined baking sheet, then keep warm in an oven preheated to 200F. This is 100% preferable to reheating them in a microwave, which can affect their texture.
The goal is to keep the pancakes warm without overcooking them. You can stack them right on top of each other, then pull them out when ready to serve. Limit their time in the oven to less than an hour.
Can You Freeze Leftover Pancakes?
Absolutely! Simply freeze the leftover lemon ricotta pancakes in a single layer. Once frozen, you can transfer them to a freezer-safe storage container. The pancakes will keep for up to 3 months.
Other Ways To Serve Lemon Ricotta Pancakes
A scoop of lemon curd and a dollop of fresh whipped cream is heaven! To help cut the tart flavor of the curd, add lots of fresh berries (blueberries, raspberries, or strawberries) or even a couple tablespoons of your favorite jam!
These pancakes have layers and layers of flavor. Pinky promise they will be the star of any brunch and you, your friends, and family will ask for them on repeat! And if you have it in you to make the blueberry sauce, it takes them over the top! (In a pinch, a generous drizzle of maple syrup and some fresh berries will get the job done.)
If you make this Lemon Ricotta Pancakes recipe, please let us know by leaving a review and rating below!
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More breakfast recipes to try!
- Lemon Poppy Seed Muffins
- Southern Fried Chicken and Waffles
- Double Chocolate Scones
- Smashed Eggs On Toast
- Asparagus Frittata
Lemon Ricotta Pancakes
- Griddle, non-stick skillet, or cast iron skillet
- 2 Separate bowls for mixing
- Rubber spatula
- 1 ¼ cup all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¾ tsp Kosher salt
- 3 large eggs room temperature
- ¼ cup granulated sugar
- 2 tsp pure vanilla extract
- 1 Tbsp packed lemon zest plus 2 Tbsp fresh lemon juice
- 1 cup whole milk ricotta
- 1 cup buttermilk shake well
- 2 Tbsp unsalted butter melted
- Nonstick cooking spray or room temperature butter for cooking pancakes
- Blueberry syrup or maple syrup and butter for serving
- Mix the dry ingredients. In a small mixing bowl whisk together 1 ¼ cup flour, 1 ½ tsp baking powder, ½ tsp baking soda, and ¾ tsp salt.
- Mix the wet ingredients. Combine 3 eggs, ¼ cup sugar, 2 tsp vanilla extract, 1 Tbsp lemon zest, 2 Tbsp fresh lemon juice, 1 cup ricotta, 1 cup buttermilk, and 2 Tbsp melted butter. Whisk until well combined.
- Add the dry ingredients. Pour the flour mixture into the wet ingredients, then use a rubber spatula to stir until the flour is almost fully incorporated, being careful not to over mix. It’s okay if a few streaks of flour remain.
- Cook the pancakes. When ready, heat a large griddle or nonstick skillet over medium heat, no higher. Add 1 Tbsp butter to the griddle or skillet or coat with nonstick cooking spray. When melted, swirl all over, then drop a ¼ cup of batter per pancake, leaving at least 2 inches in between each. Cook until the bottoms are golden brown and the edges have begun to bubble, about 2-3 minutes. Carefully flip each pancake, then cook an additional 1-2 minutes more, until light golden brown on the second side. Transfer to a serving plate, then repeat with remaining butter and batter. Serve warm with butter and blueberry maple syrup!
- Nutrition facts do not include butter or maple syrup for serving.