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Lemon Poppyseed Ricotta 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
Keyword easy pancake recipe, homemade pancakes, ricotta pancake recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 servings
Calories 256kcal
Author Jenny


  • 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


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


  • 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.


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