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Photo Credit: Elizabeth Newman

Lemon Ricotta Pancakes

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

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Lemon Ricotta Pancakes

Servings

6

Prep Time

10 minutes

Cook Time

20 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Lemon Ricotta Pancakes

Ingredients

  • 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)

Instructions

  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.

Nutrition

Nutrition

Nutrition Serving Size
6
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
21 grams
Protein
8 grams
Fat
6 grams
Saturated Fat
3 grams
Cholestrol
65 milligrams
Sodium
235 milligrams
Fiber
1 grams
Sugar
2 grams
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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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