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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.