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These bright and lemony pancakes get an amazing texture from fluffy ricotta. Perfect summer brunch fare! Lemon Ricotta Pancakes 2/3 cup all-purpose flour1/3 cup polenta1 teaspoon baking powder1/4 teaspoon kosher salt1 cup buttermilk1/2 cup part-skim ricotta cheese (such as Calabro)2 teaspoons grated lemon zest (2 lemons)2 eggsGrapeseed oilMaple syrup (warmed, for serving) This... giadzy.com

Lemon Ricotta Pancakes

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  • 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
Makes 16 Pancakes

his recipe originally appeared on Giada on the Beach. Episode: Summer Brunch.

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.

Preheat a rimmed griddle to medium-low heat. Add oil to coat the griddle.

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.

Lemon Ricotta Pancakes

Photo of lizzynewm

Recipe by Giada De Laurentiis

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

Lemon Ricotta Pancakes

Serves:
16 pancakes
Cooking Level:
Prep Time
10 minutes
Cook Time
20 minutes
Inactive Time
15 minutes
Total Time
45 minutes

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:

  • This recipe originally appeared on Giada on the Beach. Episode: Summer Brunch.
  • 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.
  • Preheat a rimmed griddle to medium-low heat. Add oil to coat the griddle.
  • 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Lemon Ricotta Pancakes

Photo Credit: Food Network

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

Lemon Ricotta Pancakes

Serves:
16 pancakes
Cooking Level:
Prep Time
10 minutes
Cook Time
20 minutes
Inactive Time
15 minutes
Total Time
45 minutes

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:

  • This recipe originally appeared on Giada on the Beach. Episode: Summer Brunch.
  • 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.
  • Preheat a rimmed griddle to medium-low heat. Add oil to coat the griddle.
  • 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Vegetarian

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