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!

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


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 Poppyseed Ricotta Pancakes

Lemon Ricotta Pancakes

Course: Breakfast
Cuisine: American
Prep Time 10 mins
Cook Time 15 mins
Servings: 8
Calories: 256kcal
Author: Jenny
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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: 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

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lemon ricotta pancakes

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37 Responses
  1. Jeff Winett

    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.

  2. Jeff @ Cheese-burger.net

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

  3. Chelsea @chelseasmessyapron

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

  4. Elizabeth

    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!

    1. Jenny

      You are going to love them Elizabeth! It took me so long to try Ricotta pancakes, don’t know what I was waiting for!

  5. Valarie

    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.

  6. Julie @ Table for Two

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

  7. Heather Christo

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

  8. Christy

    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

  9. Melanie @ Carmel Moments

    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!

  10. Taylor @ Food Faith Fitness

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

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