Lemon Ricotta Poppy Seed Pancakes

Name: Lemon Ricotta Poppy Seed Pancakes
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
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

🕒 Prep: 10 min

🔥 Cook: 8 min

🍽 Serves: 4

★★★★★

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If you're looking to elevate your breakfast game, these Lemon Ricotta Poppy Seed Pancakes are just the ticket. They bring a delightful citrusy zing and light, fluffy texture to your morning, making them a perfect weekend treat. Let's dive in!

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Ingredients for Lemon Ricotta Poppy Seed Pancakes

Let's break down what makes these pancakes so special. First up, all-purpose flour forms the base, giving the pancakes structure. Poppy seeds add a nice little crunch and visual interest. A hint of granulated sugar brings just enough sweetness to the mix. The baking powder and baking soda are your leavening agents, ensuring those perfect fluffy pancakes.

The magic ingredient here is ricotta cheese, which adds richness and keeps the pancakes tender. A large egg binds everything together, while buttermilk contributes a slight tanginess and reacts with the baking soda for extra lift. Freshly squeezed lemon juice and lemon zest infuse the batter with vibrant citrus flavor. Unsalted butter, melted into the mix, adds a silky texture and a hint of richness. Finally, a splash of vanilla extract rounds out the flavors beautifully.

Tips & Tricks

For fluffier pancakes, let the batter rest for 5-10 minutes before cooking.
Use a non-stick skillet for best results and easier flipping.
If the batter seems too thick, add a tablespoon of buttermilk to reach the desired consistency.

Serving Suggestions

Serve these pancakes with a dollop of whipped cream and a sprinkle of extra lemon zest for a fresh finish. Fresh berries or a drizzle of pure maple syrup also make for delightful accompaniments. If you're feeling indulgent, try a dusting of powdered sugar on top for added sweetness.

Frequently Asked Questions

Can I use regular milk instead of buttermilk?: Yes, buttermilk is preferred for its tanginess and reaction with baking soda. You can make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for a few minutes.
What if I don't have ricotta cheese?: Mascarpone or cottage cheese can work in a pinch, though the flavor and texture will differ slightly.
Can these pancakes be frozen?: Absolutely! Let them cool completely, then layer with parchment paper and store in an airtight container in the freezer. Reheat in the oven or toaster for best results.

Lemon Ricotta Poppy Seed Pancakes Recipe Walkthrough

Start by grabbing a large bowl and whisk together your dry ingredients: the flour, poppy seeds, sugar, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and poppy seeds throughout the batter. In another bowl, bring together the wet ingredients. Stir the ricotta, egg, buttermilk, lemon juice, lemon zest, melted butter, and vanilla extract until the mix is smooth and lump-free.

Now, pour the wet ingredients into the bowl with the dry ingredients. Stir gently just until everything is combined. Be careful not to overmix; a few lumps are perfectly okay and help maintain the pancakes' fluffy texture. Heat a non-stick skillet over medium heat, adding a bit of butter or oil so the pancakes don't stick. Use a 1/4 cup measure to pour the batter onto the skillet, spacing them out so they have room to grow. Cook until the edges look dry and bubbles form on the surface, which should take about 2-3 minutes.

It's time to flip! Cook the other side for another 2-3 minutes until they’re golden brown. You can keep the pancakes warm in a low oven while you finish cooking the rest. Repeat the process with the remaining batter, and voila, breakfast is served!

Why You'll Love This Recipe

Unique flavor combination of lemon and poppy seeds.
Fluffy and moist texture thanks to ricotta cheese.
Quick to prepare, perfect for a special breakfast or brunch.
Simple ingredients likely already in your kitchen.

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

Step-by-step 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.