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Lemon Ricotta Poppy Seed Pancakes

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Lemon Ricotta Poppy Seed Pancakes are fluffy, citrusy pancakes made with creamy ricotta, fresh lemon zest and juice, and poppy seeds for a delightful crunch. Perfect for brunch or a refreshing breakfast.

Ingredients

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp granulated sugar
  • 1 tbsp poppy seeds
  • 3/4 cup ricotta cheese
  • 2 large eggs
  • 3/4 cup milk or buttermilk
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • Butter or oil for cooking

Instructions

  1. In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and poppy seeds.
  2. In another bowl, whisk eggs, then add ricotta, milk, lemon zest, lemon juice, and vanilla. Stir until smooth.
  3. Gently fold the wet ingredients into the dry mixture, stirring just until combined. Do not overmix.
  4. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
  5. Pour 1/4 cup batter onto skillet per pancake. Cook for 2–3 minutes, until bubbles form and edges are set. Flip and cook for another 1–2 minutes until golden.
  6. Repeat with remaining batter, adjusting heat if needed.
  7. Serve warm with syrup, fresh berries, whipped cream, or lemon curd.

Notes

  • Do not overmix the batter; lumps are fine for fluffy pancakes.
  • Let the batter rest for a few minutes for a better rise.
  • Use fresh lemon juice and zest for the best flavor.
  • These pancakes freeze well—just reheat in a toaster or oven.

Nutrition

Find it online: https://thefamilycooking.com/lemon-ricotta-poppy-seed-pancakes/