Lemon Ricotta Pancakes A Brunch Favorite
Sarabeth’s immediately comes to mind when I think of breakfast in Key West. Known for its rich history and delectable dishes, Sarabeth’s Key West is located in a charming 1840s synagogue building. And while the original NYC locations are iconic in their own right—especially the one nestled near Central Park—it’s the Key West location that I love the most. Of all their menu offerings, their Lemon Ricotta Pancakes are my absolute favorite. Fortunately, you don’t need to book a trip to NYC or Key West to enjoy this luxurious dish. This Lemon Ricotta Pancake recipe brings the magic of Sarabeth’s to your own kitchen
After searching high and low for the perfect recipe, I found one on Renee’s Kitchen Adventures Blog that comes incredibly close to Sarabeth’s iconic pancakes. Renee’s blog is a treasure trove of recipes, so be sure to explore her other creations as well. This version combines the creamy goodness of ricotta with the bright, zesty flavor of lemon for pancakes that are light, fluffy, and absolutely irresistible.
Why Put Ricotta In Pancakes?
What makes ricotta a standout ingredient for pancakes? It’s all about the texture. Ricotta adds moisture and lightness, creating pancakes that are tender yet airy. It doesn’t overpower with a strong cheese flavor, instead lending a subtle creaminess that pairs beautifully with citrus. The combination of ricotta and lemon creates a fresh, vibrant taste that’s perfect for any breakfast or brunch spread.
If you’re feeling adventurous, swap the lemon for an orange. The ricotta blends effortlessly with any citrus flavor, giving you a versatile base for experimenting.
The Secret to Light, Fluffy Pancakes
The real magic of this recipe lies in the beaten egg whites. Whipping the egg whites separately and folding them gently into the batter adds volume and a cloud-like texture. Be careful not to over-mix, as this can deflate the egg whites and diminish the pancakes’ airy quality.
A Hot Griddle With BUTTER!
Ensure you have a hot griddle when you put the batter onto the surface. And use butter here. You can never have enough butter on the griddle when making pancakes. That is what leads to the browned, crispy edges.
Presentation Is Everything!
A beautiful plate of pancakes is as much about presentation as it is about flavor. Dust your Lemon Ricotta Pancakes with powdered sugar and top with a handful of fresh berries. The tartness of the berries complements the citrusy tang of the pancakes, creating a perfectly balanced bite.
For that extra special touch, serve these pancakes on elegant dinnerware. In the photos, I used Aurora Edge dinner plates paired with Ares Light Gray flatware from VIETRI. The right table setting transforms breakfast into an experience.
Bring Sarabeth’s Lemon Ricotta Pancakes to Your Table
This Lemon Ricotta Pancake recipe is more than just a meal; it’s a tribute to one of my favorite breakfast spots. Whether you’re reminiscing about brunch at Sarabeth’s or discovering this dish for the first time, these pancakes are sure to become a cherished part of your recipe collection. So grab your ricotta, zest some lemons, and get ready to enjoy a little taste of Key West or NYC from the comfort of home.
Looking for something else to do with ricotta? Give my Whipped Ricotta Dip With Honey, Lemon, And Herbs Recipe a try!
Lemon Ricotta Pancakes
Ingredients
- 2 cups all purpose flour
- 3/4 cup granulated sugar
- 1/2 tsp. kosher salt
- 1 tsp. baking powder
- zest from 2 lemons
- 4 eggs separated
- 1 cup ricotta cheese full fat or low-fat
- 1 cup whole 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 standing mixer, whip the egg whites until stiff peaks form. Set aside.
- In a 3rd bowl, whisk together egg yolks, ricotta cheese, milk, and lemon juice. Pour the wet ingredients into the dry ingredients and gently fold in the whipped egg whites in thirds.
- Heat nonstick griddle or pan sprayed with cooking spray. Spoong appromimately 1/4 cup of batter onto the hot griddle. The batter is a bit thick, so you might need to spread it a bit. Flip when the underside is done . Keep warm in oven and repeat process with remainder of batter.
- Dust with powdered sugar before serving. Serve with butter and warm maple syrup!
