Lemon-Ricotta Pancakes

  • Level: Easy
  • Total: 45 min (includes sitting time)
  • Active: 30 min
  • Yield: 16 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 


  1. 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.
  2. Preheat a rimmed griddle to medium-low heat. Add oil to coat the griddle.
  3. 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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