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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Pancakes with homemade blueberry syrup

Lemon Ricotta Pancakes

Posted by: Ari Laing

These copycat Sarabeth's lemon ricotta pancakes are topped with homemade blueberry maple syrup, have a light, airy texture, and crisp edges! They are perfect for any celebratory breakfast or Sunday brunch. Instructions included to make for a large crowd, as well as keeping warm until serving. These are the best lemon ricotta pancakes ever!

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Posted by: Ari Laing
Pancakes with homemade blueberry syrup
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Lemon Ricotta Pancakes

These copycat Sarabeth's lemon ricotta pancakes are topped with homemade blueberry maple syrup, have a light, airy texture, and crisp edges! They are perfect for any celebratory breakfast or Sunday brunch. Instructions included to make for a large crowd, as well as keeping warm until serving. These are the best lemon ricotta pancakes ever!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: lemon pancakes, lemon ricotta cake, pancake batter, pancake recipe
Servings: 5 servings
Calories: 231kcal
Author: Ari Laing

Equipment

  • Griddle, non-stick skillet, or cast iron skillet
  • 2 Separate bowls for mixing
  • Whisk
  • Rubber spatula

Ingredients

  • 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

Instructions

  • 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!

Notes

  • Nutrition facts do not include butter or maple syrup for serving.

Nutrition

Serving: 3pancakes | Sodium: 678mg | Calcium: 236mg | Vitamin C: 4mg | Vitamin A: 300IU | Sugar: 3g | Fiber: 1g | Potassium: 155mg | Cholesterol: 30mg | Calories: 231kcal | Monounsaturated Fat: 2g | Polyunsaturated Fat: 1g | Saturated Fat: 5g | Fat: 8g | Protein: 10g | Carbohydrates: 28g | Iron: 2mg
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