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Breakfast and Brunch
Apr
14
2019

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

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!

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Lemon Ricotta Pancakes

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.

Lemon Ricotta Pancakes

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

Lemon Ricotta Pancakes

Buttermilk and egg up next!

Lemon Ricotta Pancakes

Lemon curd, lemon zest and vanilla please 🙂

Lemon Ricotta Pancakes

The magic ingredient….Ricotta cheese. Oh yah!

Lemon Ricotta Pancakes

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

Lemon Ricotta 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.

Lemon Ricotta Pancakes

Stack em’ up.

Lemon Ricotta Pancakes

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

Lemon Ricotta Pancakes

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

Lemon Ricotta Pancakes
Prep Time
10 mins
Cook Time
15 mins
 
Course: Breakfast
Cuisine: American
Keyword: best buttermilk pancakes, best pancake recipe, best pancakes recipe, best pancakes recipe ever, dessert pancakes, easy pancake recipe, lemon ricotta pancakes, lemon ricotta pancakes recipe, ricotta pancake recipe, ricotta pancakes
Servings: 8
Calories: 256 kcal
Author: Jenny
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
  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.
Nutrition Facts
Lemon Ricotta Pancakes
Amount Per Serving
Calories 256 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 32mg11%
Sodium 321mg14%
Potassium 153mg4%
Carbohydrates 44g15%
Fiber 1g4%
Sugar 29g32%
Protein 6g12%
Vitamin A 158IU3%
Vitamin C 2mg2%
Calcium 118mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

38 Responses | Comments RSS


  1. 1
    Medeja says:

    Oh these are just perfect looking pancakes!

  2. 2

    Hello pancake perfection! I LOVE adding ricotta to make pancakes thick, and lemon poppyseed anything is always ah-may-zing! Pinned 🙂

  3. 3

    I’ve seen these all over the internet for months and I still haven’t given them a try. I guess there’s no more excuses I just need to do it!
    They look perfect!
    Have a gorgeous Monday Jenny!

  4. 4

    These pancakes look unreaaaaaal! So yummy!

  5. 5

    I wish I was having this for breakfast!

  6. 6

    I LOVE ricotta pancakes! These look amazing, Jenny!

  7. 7
    Christy says:

    Jenny,

    This looks so yummy…..In the picture and the name of the pancakes there is poppyseeds but I don’t see them in the recipe….Plz help!!!

    Christy

  8. 8

    Oh, I am SO making these!!! These look out of this world, Jenny!!!

  9. 9
    Maria says:

    Lemon pancakes are always a good idea!

  10. 10

    Now everyone in my family would go head over heels for these pancakes.

  11. 11

    Simply stunning! I’ll take a giant stack of these any day!

  12. 12

    These look just wonderful!I absolutely love ricotta pancakes,a nd the lemon -poppyseed sounds lovely!

  13. 13
    Nicole says:

    I am totally hooked on Ricotta pancakes and these look super good!

  14. 14

    I love using ricotta in baked goods and using it in pancakes must make them SO light and fluffy!! Love this inspiration, Jenny!

  15. 15
    marla says:

    LOVE these with all that lemon curd topping!

  16. 16
    Valarie says:

    Funny story about the poppy seeds. Where I live, we have to go to the customer service desk and show proper ID with proof of age before they hand them over. I’m seriously not kidding.

  17. 17
    naomi says:

    I’m so making these! I love the flavor combo in one of my favorite breakfast meals!

  18. 18
    Jess says:

    These pancakes look divine- love the addition of lemon curd into the batter!

  19. 19

    What a fun twist on the normal pancake breakfast

  20. 20

    Ricotta pancakes are the best, pulse lemon poppyseed so yum!

  21. 21
    Lauren says:

    These are so pretty! Those last few photos….swoon!

  22. 22
    Elizabeth says:

    Wow, these look amazing! What a great way to satisfy a sweet tooth for breakfast. I have never tried ricotta pancakes before but now will certainly give it a shot!

  23. 23
    Gaby says:

    I don’t think I can wait to have these for breakfast, maybe we will have them for dinner tonight!

  24. 24

    Such beautiful pictures Jenny! I love how high your stack of pancakes are! And loving the flavor combo – yum! Pinned 🙂

  25. 25

    I’ve never made ricotta pancakes before, but these sound fantastic!

  26. 26

    If I can I will greet each perfect spring sunrise with these very delicious pancakes.

  27. 27

    […] have been on a major lemon poppyseed kick lately!  First my blondies, then those fabulous pancakes and now my shortbread bars!  You do not want to miss these buttery sweet iced lemon bars. […]

  28. 28
    Misa Khan says:

    Looking good i will try, Thanks!

  29. 29
    Jeff Winett says:

    I am not sure how long I’ve had this recipe in my vast array of saved recipe hyperlinks. Today is 3/16/16. All that matters is that I finally did make these pancakes this morning. I could kick myself for waiting so long to make these tender and moist, delicious pancakes from the God’s. Thank you for sharing this recipe.


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Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!