Lemon Ricotta Pancakes


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


  • 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


  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!

Yield: 6 servings

Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 20 mins.

Total time: 30 mins.