Lemon Ricotta Poppy Seed Pancakes
These Lemon Ricotta Poppy Seed Pancakes are the fluffiest, tangiest and most delicious pancakes you'll ever taste.
- 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
- 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
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.