The Introduction
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!
When Sunday Supper Movement decided on "Citrus Recipes to Make You Smile" as a theme this week, I knew exactly what citrus recipe made me smile...these Lemon Ricotta Pancakes! While this isn't the exact recipe from Sarabeth's (it must be a secret, because I wasn't able to find it anywhere!), it is a delicious copycat.
The Recipe
There's no oil or butter in the batter. You could add a TBS or so of either if you like. I've done that before and it does decrease the rise a little. They really are perfectly fine without added fat though.You can also 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

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
- In large bowl, combine flour, granulated sugar, salt, lemon zest, and baking powder. Set aside.
- In another bowl, whip the egg whites until stiff peaks form. Set aside.
- 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.
- 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.
- Dust with powdered sugar before serving. Serve with butter and warm maple syrup!
Prep Time: 00 hrs. 10 mins.
Total time: 30 mins.
Printable Recipe
Adapted from Food Network
Pin it!
Check out all the Sunday Supper Citrus Recipes Tastemakers are sharing this week!
Breakfasts
- Chocolate Orange Cinnamon Rolls by Caroline's Cooking
- Creamy Vanilla-Orange Overnight Oats by A Little Fish in the Kitchen
- Key Lime Muffins with Key Lime Glaze by Family Around The Table
- Lemon Donut Holes by The Bitter Side of Sweet
- Lemon Poppy Seed Quick Bread by Pies and Plots
- Lemon Ricotta Pancakes by Renee’s Kitchen Adventures
- Meyer Lemon Olive Oil Muffins by A Kitchen Hoor’s Adventures
- Orange Chocolate Chip Muffins by Jersey Girl Cooks
- Tiny Batch Blood Orange Marmalade by What Smells So Good?
Main Dishes
- 10 Minute Lemon Pasta With Crispy Basil by Sprinkles and Sprouts
- Asian Lemon Chicken by Brunch-n-Bites
- Calamansi Shrimp on Couscous by Asian In America
- Citrus Marinated Chicken Thighs by A Day in the Life on the Farm
- Citrus-Glazed Scallops with Chunky Avocado Salsa by The Weekend Gourmet
- Lemon Lime Shrimp Cocktail w/a Citrus Yogurt Dipping Sauce by The Freshman Cook
- Lemon Ricotta Spaghetti with Peas by Cricket's Confections
- Meyer Lemon Chicken Piccata by Cindy’s Recipes and Writings
- One Pan Parmesan Lemon Chicken and Asparagus by Fantastical Sharing of Recipes
- Orange Beef by Palatable Pastime
- Easy Instant Pot Orange Chicken by A Mind “Full” Mom
- Skillet Roasted Lemon Chicken by My Savory Spoon
- Slow Cooked Orange Chicken Breasts by Simple and Savory
- Thai Lime Basil Chicken Stir Fry by Wholistic Woman
Desserts
- Banana Cake with Lemon Cream Cheese Frosting by Grumpy’s Honeybunch
- Clementine Pistachio Pomegranate Upside Down Cake by Sunday Supper Movement
- Easy Japanese Lemon Yuzu Bars by The Ninja Baker
- Key Lime Chiffon Pie by Food Done Light
- Lemon & Blueberry Skillet Cake by Cosmopolitan Cornbread
- Lemon Key Lime Layer Snack Cakes by Crazed Mom
- Meyer Lemon Creme Brulee by Soulfully Made
- Pink Grapefruit Meringue Tart by Baking Sense
- Sittin’ On a Sandbar Key Lime Pie by Gourmet Everyday
- Starbucks Lemon Loaf Recipe by Life Tastes Good
- The Best Lemon Bars Recipe by That Skinny Chick Can Bake
- Triple Citrus Macaroon Mascarpone Tart by The Crumby Cupcake
- Triple Lemon Poke Cake by Shaken Together
Beverages
- Homemade Grapefruit Soda by Hezzi-D’s Books and Cooks
- Pineapple Orange Smoothie by Dizzy Busy and Hungry
- Ruby Red Mimosa by Our Good Life
- Simple Meyer Lemon Margaritas by My Life Cookbook
- Watermelon Limeade by From the Bookshelf
Even more citrus recipes to make you smile!
![]() |
No Bake Lemon Cheesecake Squares |
![]() |
Pork Chops Romano in Lemon Butter Sauce |
![]() |
Meyer Lemon Loaf Cake |
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!
ReplyDeleteThanks Kim! Sarabeth's is a must stop when in NYC! I hope you get there sometime!
DeleteI 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.
ReplyDeleteThanks Wendy! Yes, the ricotta does seem to contain enough oil for the batter without having to add additional.
DeleteOh 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!!
ReplyDeleteThanks Marion!
DeleteThese lemon ricotta pancakes sound like delicious breakfast! I bet they would be amazing with some blueberry syrup :) Great recipe!
ReplyDeleteYes! I bet they would!! Lemons and blueberries are so good together! Thanks so much Marcelle!
DeleteThere 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!
ReplyDeleteOh that's good to know! If I'm ever in that area, I'll have to check them out! Thanks Cheri!
DeleteThose are some seriously fabulous looking pancakes, Renee!
ReplyDeleteThanks Eileen!
DeleteI've made cake with these flavours before and it was killer - so why not pancakes? Yum!
ReplyDeleteYes! Lemon and Ricotta cheese are such great partners! Thanks so much Sarah!
DeleteWOW! 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!
ReplyDeleteI hope this one is as good as your mom's was! Thanks for stopping by!
DeleteLemon 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.
ReplyDelete