Lemon Ricotta Pancakes

These bright and lemony pancakes get an amazing texture from fluffy ricotta. Perfect summer brunch fare!


Lemon Ricotta Pancakes



Prep Time

10 minutes

Cook Time

20 minutes




Giada De Laurentiis

Image of Lemon Ricotta Pancakes


  • 2/3 cup all-purpose flour
  • 1/3 cup polenta
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 cup buttermilk
  • 1/2 cup part-skim ricotta cheese (such as Calabro)
  • 2 teaspoons grated lemon zest (2 lemons)
  • 2 eggs
  • Grapeseed oil
  • Maple syrup (warmed, for serving)


  1. This recipe originally appeared on Giada on the Beach. Episode: Summer Brunch.
  2. In a large bowl, whisk together the flour, polenta, baking powder and salt. In a large measuring cup, whisk together the buttermilk, ricotta, lemon zest and eggs. Pour the liquid ingredients over the dry ingredients and fold together, using a rubber spatula, until just combined. Let sit for 15 minutes to allow the polenta to soften.
  3. Preheat a rimmed griddle to medium-low heat. Add oil to coat the griddle.
  4. With a 1/4-cup measure, scoop batter onto the griddle. Cook for 2 to 3 minutes per side, until golden brown and cooked through. Remove the pancakes to a plate and continue with the remaining batter. Serve warm with lots of warm maple syrup.
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1 comment

  • Author's avatar image
    Frederick Wisdom

    The pancakes were delicious. Very light and fluffy with a very subtly lemon flavor. It was my first time making them so I only went with the two teaspoons of lemon zest that the recipe called for. I will definitely make them again except with the zest of two lemons.

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