Lemon Ricotta Poppy Seed Pancakes

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Lemon Ricotta Poppy Seed Pancakes

I feel like most of us have a certain food that is extremely nostalgic for us… in my case, it’s pancakes! Pancakes always make me think of weekends as a kid with my dad making us a big batch to celebrate Saturday or Sunday morning. His specialty was banana, but these Lemon Ricotta Poppy Seed Pancakes just may have them beat… 😉

My husband has a huge sweet tooth, especially for breakfast, so I knew I needed to perfect pancakes. Plus, there’s just nothing better than a slow weekend morning with some Jack Johnson playing, a cup of coffee and the smell of pancakes cooking. NOTHING. BETTER.

Anyway, I feel strongly that these will be some of the best pancakes you’ve ever tasted. The ricotta cheese makes them SO fluffy and tangy, the lemon flavor is just perfectly zesty and the poppyseeds provide a little crunch for an incredible texture.

Ingredients for the Lemon Ricotta Poppy Seed Pancakes

Because I am mostly gluten-free, I used Bob’s Red Mill Gluten-Free 1:1 Flour. It works perfectly in all things baking, but I’ve also used Bob’s Red Mill Pastry Flour with great success. As long as you use all-purpose flour, you should be good! If you’re opting for coconut or another alternative flour, you may need to adjust the recipe as they all absorb liquid differently. 

The ricotta cheese in these pancakes is major key. It gives them the most incredible fluffy texture and taste. They are so *moist* (sorry not sorry) on the inside and golden brown on the outside.

I personally chose to go with coconut sugar, but you could easily swap that out for brown sugar or regular sugar if that is more convenient for you. I just think the toasted, caramelized flavor of the coconut sugar is so perfect in this recipe and adds a different flavor dimension than just white sugar. You could also replace with a sweetener of your choice. 

If you don’t have vanilla extract, you could get away with not using it. I highly recommend it, but I know that it’s a hot commodity these days and not everyone will be able to get their hands on it.

How to Make the Lemon Ricotta Poppy Seed Pancakes

The other great thing about these pancakes is how dang easy they are to make! You simply mix the dry and wet ingredients in two separate bowls, and then slowly combine. The one thing to watch out for is to not overmix, because that can mess with the texture of your pancakes. To ensure that you don’t overmix, stop stirring as soon as the ingredients are incorporated together (aka no clumps and everything is spread out in the batter).

Once everything is mixed, heat a large skillet or griddle on medium heat for a few minutes. Add a tablespoon of butter and allow to melt. The pancake batter is THICK, so I suggest using a ladle to spoon it into the skillet instead of trying to pour.

Because of the texture of these pancakes, I recommend cooking for 2 mins per side, which is higher than most pancakes. If the outside of the pancakes are getting too browned before the 2 mins is up, turn the heat down to medium-low to adjust.

How to Freeze the Lemon Ricotta Poppy Seed Pancakes

Pancakes are a great freezer option. To do this, lay your cooked pancakes out on a baking sheet to completely cool. Once cool, store in a tupperware or ziploc bag in the freezer. Pop them into the toaster or toaster oven when you’re ready to eat them again!

If you love these pancakes as much as I know you will, come give me a shout on Instagram or leave a comment below. It means the world!

If you’re in need of another breakfast idea, you’ll love my Blueberry Maple Oat Bake with Chia Seeds. It’s perfect for meal-prep! Have more of a savory tooth? Check out my Flatbread Breakfast Pizza with Prosciutto and Gruyere.

Lemon Ricotta Poppy Seed Pancakes
Lemon Ricotta Poppy Seed Pancakes

Lemon Ricotta Poppy Seed Pancakes

These Lemon Ricotta Poppy Seed Pancakes are the fluffiest, tangiest and most delicious pancakes you'll ever taste.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4

Ingredients
  

Dry Ingredients:

  • 2 cups all-purpose or pastry flour I use Bob's Red Mill 1:1 Gluten-Free Flour
  • 1/4 cup coconut sugar can substitute brown sugar
  • 1 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp poppy seeds

Wet Ingredients:

  • 2 eggs
  • 1 1/2 cups milk of choice
  • 1 1/2 cups ricotta
  • 1 1/2 tsp vanilla extract
  • 1 lemon juiced
  • 1/2 lemon, zested

Instructions
 

  • Mix your dry ingredients and wet ingredients in two separate bowls.
  • Slowly incorporate the wet into the dry, being careful not to over mix.
  • Heat a skillet over medium heat, and add 1 tbsp of butter to melt.
  • Use a ladle to spoon the pancake batter onto the skillet and cook for 2 minutes per side. If the pancakes are getting too browned before the 2 minutes, turn the heat down slightly.
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