Lemon Ricotta Poppy Seed Pancakes

Tender, delicate pancakes infused with a bright lemon flavor, ricotta cheese and poppy seeds.

Lemon and ricotta are a winning combination that gives these pancakes sweet, creamy middles and a burst of sunshine in every single delicious bite.

Since I discovered fresh ricotta at my farm market for not much more money than the standard stuff I’ve brought home a package every week whether I have a plan for it or not. I can’t resist its wily charms.

Super smooth and creamy with the most incredible flavor similar to mascarpone (they have that fresh too but I don’t dare), I could spoon up the entire package without batting an eye.

The pancakes are so special on their own they don’t really need anything. Bobby Flay recommends eating them with lemon curd and raspberries. I like the idea of blueberries. With neither in my house a little butter and maple syrup turned out to be perfect.

Lemon Ricotta Poppy Seed Pancakes

51

Prep Time: 10 minutes

Cook Time: 20 minutes

30 minutes

Yield: about 12 pancakes

Lemon Ricotta Poppy Seed Pancakes

Tender, delicate pancakes infused with a bright lemon flavor, ricotta cheese and poppy seeds.

Ingredients

3/4 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons sugar
1 cup ricotta cheese
2 eggs
2/3 cup milk
1 lemon, zested and juiced
1/2 teaspoon vanilla extract
1 tablespoon poppy seeds
butter, for greasing the griddle
Options for serving:
fresh berries
lemon curd
confectioners' sugar
butter & maple syrup

Instructions

  1. Preheat a nonstick griddle over medium-ish heat.
  2. In a small bowl whisk flour, baking powder, cinnamon, salt, and sugar together.
  3. In a large bowl whisk together the cheese, eggs, milk, lemon juice, zest, vanilla and poppy seeds.
  4. Add the flour mixture to the wet ingredients and mix until just combined.
  5. Butter the griddle and pour 1/4 cups of the batter for each pancake. Cook on first side until edges are slightly dry and bubbles appear. Flip and cook until golden on remaining side. Repeat until all the batter is used.
  6. Serve with maple syrup and butter or warm lemon curd, fresh berries and confectioners' sugar.

Notes

Adapted from Bobby Flay

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Comments

  1. Helene says:

    Really like your recipes, this would be a winner at breakfast here.
    Helene recently posted..Mango Fruity Crush PopsMy Profile

  2. Katerina says:

    I am sure these poppy seeds gave these pancakes a very special character! They look super appetizing!
    Katerina recently posted..Stuffed Zucchini BlossomsMy Profile

  3. baker street says:

    Lemon and ricotta are sure a winning combination. These pancakes look amazing would bring nothing but cheer on a sunday morning.
    baker street recently posted..Blueberry Orange Almond Bread #twelveloavesMy Profile

  4. nammi says:

    delicious looking pancakes. my pancakes always end up rather gummy and chewy instead of fluffy why is that?

  5. Catherine says:

    Dear Reeni, What a delicious breakfast, lunch or dinner. Blessings dear. Catherine xo
    Catherine recently posted..~ Macaroni Salad ~My Profile

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