Lemon Ricotta Poppy Seed Pancakes

Fluffy lemon ricotta poppy seed pancakes that are light and airy, with a slight tang, perfect for a refreshing breakfast or brunch. The combination of lemon zest and ricotta creates a unique flavor twist.

Prep time: 10 minutes
Cook time: 8 minutes
Serves: 4

Ingredients

1 cup all-purpose flour

1 tbsp poppy seeds

1 tbsp granulated sugar

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 cup ricotta cheese

1 large egg

3/4 cup buttermilk

2 tbsp freshly squeezed lemon juice

1 tbsp lemon zest

2 tbsp unsalted butter, melted

1 tsp vanilla extract

Butter or oil for cooking

Instructions

1. In a large bowl, whisk together the flour, poppy seeds, sugar, baking powder, baking soda, and salt.

2. In another bowl, mix the ricotta, egg, buttermilk, lemon juice, lemon zest, melted butter, and vanilla extract until smooth.

3. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.

4. Heat a non-stick skillet over medium heat and lightly grease with butter or oil.

5. Pour 1/4 cup of batter onto the skillet for each pancake, spreading it out slightly if needed.

6. Cook until edges look dry and bubbles form on the surface, about 2-3 minutes.

7. Flip the pancakes and cook for another 2-3 minutes, until golden brown.

8. Keep cooked pancakes warm and repeat with remaining batter.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a toaster or oven preheated to 350°F for 5-7 minutes until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.