Light and airy, these Lemon Ricotta Pancakes will make your mornings shine even on rainy days! Fresh lemon and ricotta cheese make these pancakes stand out from the ordinary.

These lemon ricotta pancakes are like the ones you get at Sarabeth's in NYC!

I first had lemon ricotta pancakes while enjoying brunch at one of my favorite restaurants in NYC, Sarabeth's. So light and delicious with a delicate lemon flavor. At Sarabeth's you'll find these tasty morning treats are most often served with blackberries as a garnish and with butter and real maple syrup.  They are just delightful!

While this isn't the exact Lemon ricotta pancake recipe from Sarabeth's (it must be a secret, because I wasn't able to find it anywhere!), it is a delicious copycat and they're a nice change from regular Buttermilk Pancakes.

Can I use Ricotta Cheese in pancakes? 

You betcha! I'm not sure scientifically what the addition of ricotta cheese does to these pancakes, but I do know it makes them super light and fluffy! It gives these lemon ricotta pancakes the best texture in a pancake I have ever eaten. I've used both full fat and low fat ricotta cheese when I make this recipe, both yielding excellent results! 

How to make Lemon Ricotta Pancakes

There's no secret to making these luscious Lemon Ricotta Pancakes. They are just as easy to make as regular pancakes.

Take note, there's no added oil or butter in the batter of this Lemon Ricotta Pancake recipe. That might surprise you, but this pancake recipe doesn't need it. You could add a TBS or so of either if you like. but it does decrease the rise a little. They really are perfectly fine without added fat.

You can substitute lower fat dairy products (milk, cheese) for the full fat ones and still have a good outcome! It's your choice.

These Lemon Ricotta Pancakes make a great addition to a lazy Sunday breakfast or a fabulous weekend brunch!

Lemon Ricotta Pancakes

Breakfast, Brunch

American

Yield: 6 servingsAuthor: Renee Paj

Lemon Ricotta Pancakes

prep time: 10 minscook time: 20 minstotal time: 30 mins

Light and fluffy pancakes made with fresh lemon and ricotta cheese, similar to the ones served at Sarabeth's in NYC for breakfast and brunch!

ingredients:

• 2 cups all purpose flour
• 3/4 cup granulated sugar
• 1/2 tsp. kosher salt
• 1 tsp. baking powder
• zest from 1 - 2 lemons
• 4 eggs, separated
• 1 cup ricotta cheese (full fat or low-fat)
• 1 cup 2% milk
• 1/2 cup fresh lemon juice (juice from 2 lemons)
• powdered sugar, for dusting

instructions:

1. In large bowl, combine flour, granulated sugar, salt, lemon zest, and baking powder. Set aside.
2. In another bowl, whip the egg whites until stiff peaks form. Set aside.
3. In a large 4 cup glass measure or bowl, whisk together egg yolks, ricotta cheese, milk, and lemon juice. Combine the wet ingredients with the dry ingredients then, gently fold in the whipped egg whites in thirds.
4. Heat nonstick griddle or pan sprayed with cooking spray. Drop batter by 1/4th cups to make pancakes. Batter is a bit thick, so drop in a circular motion and spread around to make pancake. Flip when underside is done (pancakes won't bubble on the surface). Keep warm in oven and repeat process with remainder of batter.
5. Dust with powdered sugar before serving. Serve with butter and warm maple syrup!

NOTES:

Nutritional information is an estimate

calories
361

fat (grams)
7.3

sat. fat (grams)
3.6

carbs (grams)
61

protein (grams)
15

Copyright © 2018 Renee's Kitchen Adventures

Created using The Recipes Generator

Adapted from Food Network

Pin Lemon Ricotta Pancakes to your breakfast and brunch boards!

More citrus recipes you might enjoy!

• Orange Chocolate Chip Muffins
• Simple Meyer Lemon Margaritas 
• Meyer Lemon Creme Brulee

Even more lemon recipes to make you smile!

No Bake Lemon Cheesecake Squares

Pork Chops Romano in Lemon Butter Sauce 

Meyer Lemon Loaf Cake

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