Sarabeth's Copycat Lemon Ricotta Pancakes with Crisp Edges

Pancakes with homemade blueberry syrup poured on top and a pat of butter.

5 from 1 review

Sarabeth's Copycat Lemon Ricotta Pancakes with Crisp Edges

In my house, these are the only pancakes that matter. They are inspired by the famous Sarabeth's recipe, and trust me—they live up to the hype. The lemon keeps them fresh, the ricotta makes them unbelievably fluffy, and those crisp edges are everything. I’ve even included my favorite tricks for keeping them warm so you can actually sit down and eat with your guests!

Prep15

Cook20

Total35

Course: Breakfast, Brunch

Cuisine: American

Keyword: easy homemade pancakes, easy pancake batter, elevated breakfast recipe, restaurant-worthy brunch

Servings: servings

Calories: 231kcal

Author: Ari Laing

Equipment

Griddle, non-stick skillet, or cast iron skillet

2 Separate bowls for mixing

Whisk

Silicone spatula

Ingredients

1¼ cup (150g) all-purpose flour
1½ tsp baking powder
½ tsp baking soda
¾ tsp Kosher salt
3 large eggs, room temperature
¼ cup (50g) granulated sugar
2 tsp pure vanilla extract
1 Tbsp packed lemon zest, plus 2 Tbsp fresh lemon juice
1 cup (140) whole milk ricotta
1 cup (240ml) buttermilk, shake well
2 Tbsp (28g) unsalted butter, melted + more for the griddle
Blueberry syrup or maple syrup and butter for serving

Instructions

Mix the dry ingredients. In a small mixing bowl whisk together 1¼ cup flour, 1 ½ tsp baking powder, ½ tsp baking soda, and ¾ tsp salt.
Mix the wet ingredients. Combine 3 eggs, ¼ cup (50g) sugar, 2 tsp vanilla extract, 1 Tbsp lemon zest, 2 Tbsp (30ml) fresh lemon juice, 1 cup (140g) ricotta, 1 cup (240ml) buttermilk, and 2 Tbsp (28g) 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. Heat a large griddle or nonstick skillet over medium heat (no higher). Add 1 Tbsp (14g) butter or coat with nonstick spray. Once melted, swirl to coat, then scoop ¼ cup batter per pancake, spacing about 2-inches apart. Cook until golden on the bottom and bubbles form around the edges, 2–3 minutes. Flip and cook 1–2 minutes more, until lightly golden. Transfer to a plate and repeat with remaining batter. Serve warm with butter and blueberry maple syrup.

Notes

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

Nutrition

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