Ricotta Pancakes

Total Time:
40 min
10 min
30 min

4 servings (16 pancakes)


Stir 1/3 cup of water and sugar in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Stir in the honey. Set aside and keep the honey syrup warm.

Using a rubber spatula, stir the remaining 1 2/3 cups of water and vanilla in a large bowl. Add the pancake mix and stir just until moistened but still lumpy. Stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter. Fold in the blueberries.

Heat a griddle over medium heat. Brush with the melted butter. Working in batches, spoon 1/4 cup of batter onto the griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with the honey syrup.

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    145 Reviews
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    It's lame to change a major ingredient then complain about the results. It's not the recipe, it's you.
    Luv these!! However, for my taste, i left out the white sugar, cut the honey in half and added the juice of a whole lemon. The family raved about them!!
    So delicious and moist...and creamy. I used low fat ricotta. I made them for my husband. He loved them! He likes honey so I knew he'd like the honey syrup and I did, too, even though I am not a big fan of honey.
    This was a good recipe however I decreased the water in the mix from 1 and 2/3 cup to 1 1/4 cup. I also added 2 tbsp sugar, 1 tsp baking powder, lemon juice and extra vanilla. Still came out thinner than hers so I don't understand how her mix is so thick. I was not a fan of the honey syrup but loved the pancakes.
    Really good. Nice texture and just the right sweetness. Didn't make the syrup but I imagine it would be just as good as the pancakes.
    I am not a pancake eater, but after having blueberry ricotta pancakes in Portland last weekend, I had to try making them at home. I made this recipe as written except that I added lemon zest to the batter as some reviewers suggested. It was a really nice touch. I did not make the syrup, however, but topped the pancakes with a small amount of lemon curd that I had on hand. Yummy!
    I probably shouldn't review this recipe since the only part of it I used was the honey syrup (I opted for a different ricotta pancake recipe. But this is a quick, easy and tasty syrup recipe. I haven't purchased store bought syrup in years, so it was nice to try this one,which I'll be adding to my repertoire of syrups. I added vanilla and steeped the simple syrup with cardamom pods before adding the honey. Great recipe. I will get around to trying the ricotta pancakes though.
    Had the ingredients and willing diners to try this one. Love this recipe. Nice and crispy and buttery. Love the texture. Not light and fluffy like the Martha Stewart pancake recipe that we've used for years, but a nice change of pace. Especially delicious with fruit. I did everything as directed and loved the result. BY the way, my batter was extremely thick. Can't imagine any way of getting thin batter if you follow the recipe. Cant' help but to wonder if someone added the extra water, sugar and honey to the recipe rather than as a syrup on the side, or maybe the ricotta needs to be drained a bit. Giada doesn't call for it, but I do put mine in a wire mesh strainer for a few minutes to get rid of the moisture. Just a thought.
    Excellent & easy to make. Not sure what others were saying about batter being too thin. Came out perfectly. I used strawberries instead of blueberries and everyone loved them!
    I love this recipe, the ricotta gave pancake a kick of flavor. I serve this with fresh strawberry and syrup.... breakfast of champ.
    I made this recipe this morning with a few modifications. I didn't have any pancake mix, so I found a basic pancake recipe (~1 & 1/2 cups. I used splenda instead of sugar. I was worried that without an egg they wouldn't be fluffy, but they puffed up nicely. I added dried blueberries & cranberries. My husband said they were lightly sweet, he hardly needed syrup. Another great recipe from Giada!
    Yummy! Added a little bit more pancake mix than the recipe called for. Batter was a little thin. The key to flipping these, like regular pancakes, is to wait for the edges to brown just slightly then flip. Used light agave nectar for the syrup instead of honey. As Giada recommends do use a non-stick skillet with a ittle butter. This is a key step in making sure they don't stick to the pan.
    Once I learned my lesson on being patient with these, they were great :. I also might double the blueberries next time. I made these with Giada's mini frittatas for breakfast for dinner and my family really enjoyed everything :.
    Overall very good pancakes. The only thing is to be careful when flipping them. I also had some problems with getting the batter to hold.
    Simple, easy, recipe...It was a hit for the family...loved, loved, loved!!!
    These are awesome, just follow the recipe as Giada made them. There are only two of us now and we refrigerate the leftovers and the next day or two we put on a wire rack in the oven and they warm up beautifully. Great job Giada. We have the most gorgeous Arabian who is a world champion mare and guess what her name is -- Giada Dona.
    "Extremely Disappointing!!!" I watch Giada all the time. Love.. Love.. her cooking and style. I have made much more complex recipes. I wanted to try these for years now. Finally... I decided to give it a try. The recipe seemed easy enough and the video made it seem like a breeze. It was so..... not a breeze. It was more of a pancake nightmare. IF... there is even such a thing. It was so bad.. it was ridiculous to mess up making a pancake.First of all..Giada and a few others should have what Ina has on had once on her show where the viewers can email her and she sits there and goes over the problems and questions we have about the recipes we make. This is a great idea due to my disaster.. which was a waste of time and money on the ricotta which is not cheap. The only thing that I did different was add milk instead of water. I think.. the egg may have held the batter together. But.. the batter was much too wet and loose all the pancakes stuck to the pan and would not turn.
    Absolutely amazing!!! Just finished making easter breakfast for my family. Cannot say enough 
    Added half juice from lemon Definitely kicked up all the flavors. Love love the recipe. Easy too
    Made these yesterday and will make these again. Loved the fact it was so simple to throw together. Thanks Giada :
    Love!! Love!!!! Love!! I will be making these every Sunday for sure!!
    Made these pancakes for Sunday brunch w/bacon & your honey syrup and they were fantasic! Just two of us, so had some left over batter (after making 7 and used it up the next day! Your recipes are wonderful and love your show....keep them coming! Thanks Giada.
    We loved how light and airy these pancakes were!! I followed the recipe as is but I did add some lemon juice to the sauce (about half a squeezed lemon and that really brought out the blueberry and some of the vanilla. These are our new favorite pancakes now!! What a lovely twist on things! There worth a try and so easy too!! PS we also had plenty of left overs so we wrapped them in saran wrap and put them in a zip lock bag and froze them and brought them out later. Warmed them up on a baking sheet in a 350 degree oven and they were still great!!
    I think some of you need to watch the video! These pancakes are absolutely delicious! The addition of a little lemon juice and zest made them even better.
    Need to be more specific in directions,added honey syrup to mix didn't have any left over for pancakes,thought honey water was for pancake mix.
    You can substitute the pancake mix for 2 cups of flour, 4 1/2 teaspoons of baking powder, and a 1/2 teaspoon of salt. I used milk instead of water, and threw in an egg out of habit, and added the honey mixture right to the batter. They came out very well, although a little wet, but were thouroughly delicious
    I first tried this recipe in a friends house and I liked it so much that I repeated at home but instead of just using Ricotta cheese I add, half cup of Ricotta and half cup of Spreadable Cream Cheese to add a stroger flavor. Also I diluted a little bit more the syrup with water. Instead of frozen blueberries I used fresh ones and it worked out just perfect!! I love your recipies Giada and your style
    best pancakes I ever tasted, and super easy to make.
    I read the previous reviews and added lemon zest into the pancake batter however the taste was lost as I put a little bit of rose water in the syrup. The syrup was very light and delicious and I added more water to dilute the sugar and honey. I will not add rose water to syrup next time or if I do it will be a dash (its my first time cooking with it). The pancake mix I had was multi-grain so the pancake was a bit grainy but very filling and soft. Also, I used fresh blueberries and skim ricotta cheese and it worked out well. I think next time I will add more lemon zest in the batter. I still have a lot left over...my partner and I could not eat more than two each.
    so delicious!!!!!
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