Sarabeth's Copycat Lemon Ricotta Pancakes with Crisp Edges
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy lemon ricotta pancakes with crisp edges inspired by the famous Sarabeth's recipe. The lemon keeps them fresh while the ricotta makes them impossibly light—a showstopping breakfast.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 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)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 539mg
- Total sugar
- 34g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 362mg
- Calcium
- 170mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 539MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.