Lemon-Ricotta Pancakes Recipe

This bright Lemon-Ricotta Pancakes Recipe combines the creamy richness of fresh cheese with the subtle, gritty crunch of yellow polenta. Infused with a double dose of lemon zest, these pancakes fry up with crispy, golden edges and a tender, custard-like interior that feels both rustic and refined.

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Lemon-Ricotta Pancakes Ingredients

The Dry Mix:

• 2/3 cup All-Purpose Flour: Provides the structure.
• 1/3 cup Polenta: Using medium-grind polenta adds a unique cornmeal crunch and golden hue that sets these apart from standard pancakes.
• 1 teaspoon Baking Powder: For lift.
• 1/4 teaspoon Kosher Salt: Balances the citrus.

The Wet Mix:

• 1/2 cup Ricotta Cheese: Part-skim or whole milk works. It adds moisture and a delicate, milky flavor.
• 1 cup Buttermilk: The acidity tenderizes the gluten and activates the leavening.
• 2 teaspoons Grated Lemon Zest: From about 2 lemons. This is where the flavor lives—don’t skimp!
• 2 Eggs: To bind the batter.
• Grapeseed Oil: For frying; it has a neutral flavor and high smoke point.

How To Make Lemon-Ricotta Pancakes

1. Whisk Dry Ingredients: In a large bowl, combine the all-purpose flour, polenta, baking powder, and salt. Whisk well to distribute the polenta grains evenly.
2. Whisk Wet Ingredients: In a large liquid measuring cup or separate bowl, whisk together the buttermilk, ricotta cheese, lemon zest, and eggs until the mixture is relatively smooth (small curds of ricotta are fine).
3. Combine and Rest: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold them together gently until just combined. Crucial Step: Let the batter sit for 15 minutes. This resting period allows the hard polenta grains to hydrate and soften, preventing a sandy texture.
4. Heat the Griddle: Preheat a griddle or large skillet over medium-low heat. Brush generously with grapeseed oil.
5. Cook: Use a 1/4-cup measure to scoop the batter onto the hot griddle. Cook for 2 to 3 minutes. Unlike regular pancakes, these won’t bubble as much on top. Flip when the bottom is deep golden brown and the edges look set.
6. Finish: Cook for another 2 to 3 minutes on the second side until cooked through. Transfer to a warm plate.
7. Serve: Serve immediately with plenty of warm maple syrup.

Recipe Tips

• Polenta Grind: Ensure you buy standard polenta or cornmeal, not the pre-cooked “tube” polenta. If your cornmeal is very coarse, you might want to soak it in the buttermilk for 10 minutes before mixing the rest of the batter.
• Heat Control: Ricotta pancakes can burn easily because of the cheese solids. Keep the heat at medium-low and take your time. If the pan smokes, it’s too hot.
• Zesting: Zest the lemons directly over the wet bowl to catch the essential oils that spray out, capturing maximum flavor.
• Flipping: These pancakes are more delicate than flour-only pancakes. Use a wide spatula and flip with confidence only after the bottom is firmly set.

What To Serve With Lemon-Ricotta Pancakes

• Blueberry Compote: A warm berry sauce is a classic pairing with lemon and cheese.
• Greek Yogurt: A dollop on top adds protein and tang.
• Bacon: The salty, smoky crunch contrasts with the sweet, citrusy pancake.
• Honey: Try drizzling honey instead of maple syrup for a lighter, floral sweetness.

How To Store Lemon-Ricotta Pancakes

• Refrigerate: Store leftovers in an airtight container for up to 3 days. The polenta may soften further over time.
• Reheat: To keep the edges crisp, reheat in a toaster or toaster oven.
• Freeze: Freeze in a single layer on a baking sheet, then transfer to a bag. They keep for 1 month.

Lemon-Ricotta Pancakes Nutrition Facts

• Calories: 190 kcal
• Fat: 8g
• Carbohydrates: 22g
• Protein: 8g
• Calcium: 120mg

Nutrition information is estimated per pancake.

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