- Picky Palate - https://picky-palate.com -

Lemon Poppyseed Ricotta Pancakes

Sharing my favorite lemon poppyseed pancakes today! Treat yourself to my Lemon Poppyseed Ricotta Pancakes, the best pancake recipe!

Lemon Ricotta Pancakes

These lemon ricotta pancakes are so soft and tender.  Can’t get enough of this flavor combination. Tastes like something that would be out of a gourmet restaurant. I used my very favorite Buttermilk Pancakes recipe from my cookbook and turned them into the ones you see today. It could not have been more perfect and I can’t wait for you guys to try these!

Try my Chocolate Chip Malted Pancakes too! Follow Picky Palate on Instagram for daily recipe inspiration.


Here’s your line up of ingredients. You should be able to find lemon curd in the jam section of your grocery store. For those of you with Trader Joe’s, you can get it there too.

How Do You Make Lemon Ricotta Pancakes?

  1. Place flour, baking soda, salt, buttermilk, egg, ricotta cheese, lemon curd, vanilla, lemon zest and poppyseeds into a large mixing bowl. Mix to combine.
  2. Heat a large skillet over medium heat. When hot, spoon about 1/4 cup batter into center of pan. With spoon, form round pancake quickly. Let cook for 60 seconds or until batter starts to bubble. With spatula, flip and cook an additional minute or until cooked through and browned. Continue until all batter is used.
  3. Top each pancake with additional dusted powdered sugar, lemon curd and blueberries. Drizzle very lightly with pure maple syrup and enjoy.

Start by adding your dry ingredients to your favorite large mixing bowl.

Buttermilk and egg up next!

Lemon curd, lemon zest and vanilla please 🙂

The magic ingredient….Ricotta cheese. Oh yah!

Give a nice mix and you are ready to start your pancakes.

Spoon your batter into a nice hot skillet and cook both sides until golden and beautiful.

Tips For Making The Best Pancakes

  1. Mix lightly and give batter a rest!  Mix pancakes minimally to avoid forming toughening gluten. There are a few ways to ensure that you mix pancake batter well without overmixing it. Have all your ingredients at room temperature. Mix cold buttermilk and eggs with melted butter and you get clumps of butter—not the end of the world, but not optimal for even distribution.
  2. Mix the wet and the dry ingredients separately before combining.
  3. Give the batter a rest before cooking. A rest of at least five minutes allows for the even hydration of the batter and also allows the gluten you created—which will develop even with careful, minimal mixing—to relax. The lumps will smooth out somewhat during this rest.
  4. Test a small pancake in the hot skillet/griddle to make sure temperature is good.  No need to waste a full size pancake.
  5. Cook until bubbles cover the surface; flip before they all break.

Stack em’ up.

Dust with powdered sugar and top with additional lemon curd. I like to garnish with fresh blueberries too.

To serve, place individual pancakes on plates, spread with a thin layer of lemon curd and drizzle lightly with warm pure maple syrup. Nothing better! Enjoy 🙂

Lemon Ricotta Pancakes

Treat yourself to these light, fluffy Lemon Poppyseed Ricotta Pancakes! You'll love the bright citrus flavor, and how easy they are to make!
Course: Breakfast
Cuisine: American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Calories: 256kcal
Author: Jenny
Print Pin

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup buttermilk
  • 1 large egg
  • 1/2 cup ricotta cheese
  • 2 tablespoons lemon curd
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon lemon zest
  • 1 1/2 tablespoons poppyseeds

TOPPINGS FOR PANCAKES:

  • 2 tablespoons powdered sugar
  • 1/2 cup lemon curd
  • 1 cup blueberries
  • 1/2 cup pure maple syrup

Instructions

  • Place flour, baking soda, salt, buttermilk, egg, ricotta cheese, lemon curd, vanilla, lemon zest and poppyseeds into a large mixing bowl. Mix to combine.
  • Heat a large skillet over medium heat. When hot, spoon about 1/4 cup batter into center of pan. With spoon, form round pancake quickly. Let cook for 60 seconds or until batter starts to bubble. With spatula, flip and cook an additional minute or until cooked through and browned. Continue until all batter is used.
  • Top each pancake with additional dusted powdered sugar, lemon curd and blueberries. Drizzle very lightly with pure maple syrup and enjoy.

Nutrition

Calories: 256kcal | Carbohydrates: 44g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 321mg | Potassium: 153mg | Fiber: 1g | Sugar: 29g | Vitamin A: 158IU | Vitamin C: 2mg | Calcium: 118mg | Iron: 1mg
Keywords: easy pancake recipe, homemade pancakes, ricotta pancake recipe

Pin To Your Favorite Recipe Board