Sarabeth's Copycat Lemon Ricotta Pancakes with Crisp Edges
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!
Servings: 5 servings
Calories: 231kcal
Equipment
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 | Calories: 231kcal | Carbohydrates: 28g | Protein: 10g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 678mg | Potassium: 155mg | Fiber: 1g | Sugar: 3g | Vitamin A: 300IU | Vitamin C: 4mg | Calcium: 236mg | Iron: 2mg
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