Lemon Ricotta Pancakes | Renee's Kitchen Adventures

Sunday, March 26, 2017

Lemon Ricotta Pancakes

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 ordinary pancakes.

Lemon Ricotta Pancake stack on plate with fruit

Sarabeth's Lemon Ricotta Pancakes

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. Her lemon ricotta pancakes are light and fluffy with a delicate lemon flavor. They are just delightful!

Lemon Ricotta Pancakes stack on plate with fruit

While this pancake recipe I've made 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.

They cook up light and fluffy, with a nice lemon flavor and make a great breakfast for any occasion.

Lemon Ricotta Pancakes | Renee's Kitchen Adventures

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 helps make them super light and fluffy. Ricotta cheese is essential to this recipe because it gives these lemon ricotta pancakes the best texture in a pancake I have ever eaten.

You can use full fat ricotta cheese or low fat ricotta cheese in this pancake recipe. I've used both full fat and low fat ricotta cheese and they both yield excellent results. I cannot tell the difference from a pancake made with full fat ricotta from one made with a lower fat cheese.  

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 TBSP or so of either oil or butter to the batter if you like. but it does decrease the rise a little. They really are perfectly fine without added fat.

Can I use lower fat cheese and milk in this recipe for Lemon Ricotta Pancakes?

You can substitute lower fat dairy products (milk, cheese) for the full fat ones and still get light and fluffy, great tasting pancakes.

Lemon Ricotta Pancakes

Can I freeze Lemon Ricotta Pancakes?

You can freeze any leftover lemon ricotta pancakes you have leftover in an airtight container and reheat in the microwave from frozen when ready to serve. They may lose a little bit of their tenderness once frozen, but they will still be delicious to eat.

What to serve with Lemon Ricotta Pancakes

I love to serve fresh berries (strawberries, blackberries, blueberries, raspberries) with these ricotta pancakes. The fresh berries with a dusting of powdered sugar is my favorite way to enjoy them.  Whipped cream, sweet cream butter, and pure maple syrup are also great accompaniments to these pancakes. 

To complete the meal, you can serve sausage and/or bacon alongside. 

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

Lemon Ricotta Pancakes, Lemon Pancakes, Lemon and Ricotta Pancakes, Lemon Ricotta Pancake Recipe
breakfast, brunch
Yield: 6 servings
Author: Renee Paj
Lemon Ricotta Pancakes (Sarabeth's Copycat Recipe)

Lemon Ricotta Pancakes (Sarabeth's Copycat Recipe)

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
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!


  • 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
  • 1 cup milk
  • 1/2 cup fresh lemon juice (juice from 2 lemons)
  • powdered sugar, for dusting


  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!


You can use reduced fat products in this recipe to lower fat and calories.

2-3 pancakes = one serving

Nutrition Facts



Fat (grams)

10 g

Sat. Fat (grams)

5.19 g

Carbs (grams)

62 g

Fiber (grams)

1.4 g

Net carbs

60.6 g

Sugar (grams)

27.83 g

Protein (grams)

14.08 g

Sodium (milligrams)

368.28 mg

Cholesterol (grams)

135.08 mg

Nutritional information is only provided as a courtesy and is an estimate.

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    1. Oh my goodness, Renee. I want to visit Sarabeth in NYC =) And your (almost) copycat recipe is on my want-to-make list. P.s. Pinned your fabulous photo!

      1. Thanks Kim! Sarabeth's is a must stop when in NYC! I hope you get there sometime!

    2. I think you're right Renee, there is plenty of fat from the ricotta cheese so you don't need to add any more. Great photos, my mouth is watering.

      1. Thanks Wendy! Yes, the ricotta does seem to contain enough oil for the batter without having to add additional.

    3. Oh my yumminess! Your photos are stunning Renee. I love lemon and your pancakes look so fluffy and delish! I would absolutely eat these blackberries, or blueberries, or any berry! Thanks for sharing!!

    4. These lemon ricotta pancakes sound like delicious breakfast! I bet they would be amazing with some blueberry syrup :) Great recipe!

      1. Yes! I bet they would!! Lemons and blueberries are so good together! Thanks so much Marcelle!

    5. There is a restaurant here in Scottsdale, Wildflower bread co and they make these pancakes, they are my favorite. Now I can make them, thank you!

      1. Oh that's good to know! If I'm ever in that area, I'll have to check them out! Thanks Cheri!

    6. Those are some seriously fabulous looking pancakes, Renee!

    7. I've made cake with these flavours before and it was killer - so why not pancakes? Yum!

      1. Yes! Lemon and Ricotta cheese are such great partners! Thanks so much Sarah!

    8. WOW! These sound incredible--my mom used to make similar pancakes when I was growing up but she lost the recipe at some point. I'll have to try yours!

      1. I hope this one is as good as your mom's was! Thanks for stopping by!

    9. Lemon and Ricotta Pancakes this brings a vision of breakfast on the Amalfi Coast! We were in NYC a few months ago but regretfully missed Sarabeth’s. I’m always on the lookout for something different and will be making this recipe soon. Will let you know how good it was.

    10. Yum! These pancakes look incredible! I love anything with lemon!


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