Lemon Poppyseed Ricotta Pancakes

These lemon poppyseed pancakes make the absolute best pancakes for entertaining! Treat yourself to my Lemon Poppyseed Ricotta Pancakes, the best pancake recipe!

If you love pancake recipes like we do, try our Churro Toffee Chip Pancakes too!

Lemon Ricotta Pancakes

These lemon ricotta pancakes are so soft and tender.  I 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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What You’ll Need

Here’s what you’ll need to make lemon ricotta pancakes at home. See the recipe card located at the bottom of the post for full details and instructions.

• All-Purpose Flour– Flour is the main dry ingredient in the pancakes.
• Baking Soda– Baking soda helps the pancakes rise as they cook.
• Salt– I use kosher salt for most of my recipes.
• Buttermilk– Use real buttermilk for the recipe. No substitutions.
• Egg– For consistency, I use large eggs for my recipes.
• Ricotta- Find ricotta in the cheese section of the grocery store. It adds an incredible soft fluffy texture.
• Lemon Curd– Lemon curd can be found near the jams and jellies in most grocery stores. When all else fails, check Amazon.
• Vanilla– For best tasting results, use pure vanilla extract.
• Lemon Zest– Lemon zest adds freshness to the pancakes.
• Poppyseeds– Find poppyseeds in the spices section of the grocery store.
• Blueberries– Fresh blueberries are added to the top of the pancakes if desired.
• Pure Maple Syrup– We like to use fresh maple syrup for our pancakes, but any maple syrup of your choice works just fine.

How Do You Make Lemon Ricotta Pancakes?

Add Pancake Ingredients To Large Mixing Bowl. Place flour, baking soda, and poppyseeds and salt into a large mixing bowl. Mix to combine.

Buttermilk and Egg. Pour buttermilk and egg into mixing bowl, stirring to combine.

Lemon Curd, Lemon Zest, Vanilla. Add lemon curd, lemon zest and vanilla to mixing bowl. Stir until combined.

Ricotta Cheese. Add ricotta cheese to mixing bowl and stir to combine.

Cook Pancakes. 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.

Serve Pancakes. Top each pancake with additional dusted powdered sugar, lemon curd and blueberries. Drizzle very lightly with pure maple syrup and enjoy.

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.

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 🙂

How To Serve

Serve lemon ricotta pancakes stacked on individual plates with powdered sugar and maple syrup. We like to add some fresh blueberries on top too.

Leftovers

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

Reheating Instructions

To reheat pancakes, place pancake onto a heat proof plate, loosely covered in the microwave. Cook for 45-60 seconds, or until hot.

Try More Pancake Recipes

• Banana Caramel Pancakes
• Raspberry Chocolate Chip Pancakes
• Strawberry Buttermilk Pancakes

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 mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 8 servings

Calories: 256kcal

Author: Jenny

Cost: $35

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Equipment

• Stove
• Skillet
• mixing bowl
• measuring cups
• measuring spoons
• mixing spoon
• spatula

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: lemon ricotta pancakes, ricotta pancake recipe

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