These lemon poppyseed pancakes are a delicious twist on your regular breakfast fare. The ricotta adds a soft creaminess that really elevates the classic pancake experience, creating a warm, fluffy stack that you just can’t resist!
This recipe addresses the common issues of density and lack of flavor found in usual pancakes, providing fluffy, citrus-infused, ricotta-rich delights.
One challenge I always face is getting the right balance between a light texture and rich flavor. Too often, pancakes can end up dense or dry, but this recipe nails it. Trust me, you’ll want to stick around to see how to whip these up perfectly every time!
This easy lemon poppyseed pancakes recipe takes about 25 minutes from start to finish, so you won’t be stuck in the kitchen for long. With just the right touch of zest and poppyseed crunch, these delightful pancakes are a sure way to brighten any morning.
If you’re looking for another bright flavor to enjoy, check out my Lemon Lavender Scones for a lovely twist!
Table of contents
Why You Will Love This Recipe
- Fluffy Texture , Ricotta adds an incredible lightness to these pancakes. You’ll enjoy a pillowy softness that makes each bite feel like a cloud on your plate.
- Bright Citrus Flavor , The combination of lemon zest and lemon curd gives these pancakes a refreshing burst of citrus. It complements the nutty notes from the poppy seeds, creating a delightful flavor profile.
- Make-Ahead Flexibility , These pancakes can easily be prepped in advance. You can whip up the batter the night before and store it in the fridge, allowing for a quick breakfast the next morning.
- Long-Lasting Freshness , Thanks to the ricotta and buttermilk, the pancakes remain moist when stored. You can keep them in the fridge for a few days or freeze them for a quick breakfast option later.
Lemon Poppyseed Ricotta Pancakes
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: breakfast
- Method: pan-frying
- Cuisine: American
- Diet: vegetarian
Description
Delicious lemon poppyseed pancakes made with ricotta for a fluffy texture. Perfect for breakfast or brunch!
Ingredients
- 1 cup (120g) all-purpose flour
- 1 teaspoon baking powder (aluminum-free)
- 2 tablespoons granulated sugar
- 1 1/2 tablespoons poppy seeds
- 1 cup (240ml) buttermilk
- 1/4 cup (60ml) whole milk
- 1 large egg (room temperature)
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- 1/2 cup (120g) whole milk ricotta cheese
- unsalted butter (for cooking, as needed)
- 1 teaspoon lemon zest
- 2 tablespoons powdered sugar (for dusting)
- 1/2 cup (120g) lemon curd (for topping)
- 1 cup (150g) blueberries (fresh, for serving)
- 1/2 cup (120ml) pure maple syrup (for drizzle)
Instructions
- Step 1: In a large mixing bowl, combine 1 cup all-purpose flour, 1 teaspoon baking powder, 2 tablespoons granulated sugar, and 1 1/2 tablespoons poppy seeds. Stir well to evenly distribute the dry ingredients, which is essential for even rising.
- Step 2: In a separate bowl, whisk together 1 cup buttermilk, 1/4 cup whole milk, and 1 large room temperature egg until smooth and well combined.
- Step 3: Gently fold into the wet mixture 1 tablespoon fresh lemon juice, 1/2 teaspoon pure vanilla extract, and 1/2 cup whole milk ricotta cheese. Take care to fold gently to retain the creaminess and fluffiness ricotta provides.
- Step 4: Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir carefully just until combined; the batter should remain slightly lumpy. Avoid overmixing to prevent tough pancakes.
- Step 5: Warm a non-stick skillet over medium heat. Add a small amount of unsalted butter and let it melt until it starts to foam. The foaming butter indicates the pan is ready to produce a golden crust on the pancakes.
- Step 6: Pour approximately 1/4 cup of batter per pancake into the hot skillet. Cook until bubbles form on the surface, about 2-3 minutes. When bubbles appear and edges look set, use a spatula to flip and cook the other side for about 1 more minute until golden brown.
- Step 7: Stack the cooked pancakes and top with 1/2 cup lemon curd, 1 cup fresh blueberries, and a dusting of 2 tablespoons powdered sugar. Finish with a drizzle of 1/2 cup pure maple syrup.
Notes
- Room Temperature: Store pancakes in an airtight container at room temperature for up to 2 days to avoid drying out.
- Refrigeration: Keep pancakes in an airtight container inside the refrigerator for up to 5 days. Reheat gently before serving to maintain softness.
- Freezing: Wrap pancakes individually in plastic wrap and place in a freezer bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator or warm directly before serving.
- Use whole milk ricotta cheese for a creamy and moist texture; low-fat versions will yield less moist pancakes.
- If ricotta clumps, mix it with buttermilk before folding into the batter to achieve a smoother texture.
- Let the batter rest for 10 minutes before cooking to meld flavors and improve texture.
- If batter is too thick or pancakes come out dense, fold in 1 tablespoon additional buttermilk to lighten.
- Maintain medium heat for even cooking. If no bubbles appear after 2-3 minutes, increase heat slightly; reduce heat if edges brown too fast.
- Use unsalted butter softened for easy melting and better control of saltiness.
- Flip pancakes only when bubbles form and edges set to keep inside fluffy.
Nutrition
- Serving Size: 1 pancake
- Calories: 350
- Sugar: 5g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 55mg
Ingredient Notes
- Ricotta cheese: Choose whole milk ricotta for a creamy texture and rich flavor. Avoid low-fat, as it won’t be as smooth or moist in the pancakes.
- Lemon juice: Freshly squeezed lemon juice works best to brighten the flavor. Bottled lemon juice might not have the same freshness and taste.
- Poppy seeds: Opt for fresh poppy seeds for a more vibrant flavor and crunch. Check for freshness by smelling them; if they smell stale, skip them.
- All-purpose flour: Use a good-quality all-purpose flour to achieve fluffy pancakes. Make sure it’s not expired for the best results.
- Baking powder: Go for aluminum-free baking powder to avoid any metallic taste. It helps the pancakes rise and become fluffy, which is key for texture.
- Sugar: Granulated sugar adds sweetness to balance the tartness of the lemon. You can substitute with coconut sugar for a deeper flavor.
- Vanilla extract: Use pure vanilla extract for a more robust flavor. I’d skip imitation vanilla since it’s not as aromatic in the pancakes.
- Milk: Whole milk gives the batter a nice creaminess. For a lighter option, you can substitute with almond milk, but expect a slightly different texture.
- Butter: Use unsalted butter for better control over the saltiness of the pancakes. Make sure it’s softened for easy mixing into the batter.
- Ricotta cheese: Choose whole milk ricotta for a creamy texture and rich flavor. Avoid low-fat, as it won’t be as smooth or moist in the pancakes.
- Lemon juice: Freshly squeezed lemon juice works best to brighten the flavor. Bottled lemon juice might not have the same freshness and taste.
- Poppy seeds: Opt for fresh poppy seeds for a more vibrant flavor and crunch. Check for freshness by smelling them; if they smell stale, skip them.
- All-purpose flour: Use a good-quality all-purpose flour to achieve fluffy pancakes. Make sure it’s not expired for the best results.
- Baking powder: Go for aluminum-free baking powder to avoid any metallic taste. It helps the pancakes rise and become fluffy, which is key for texture.
- Sugar: Granulated sugar adds sweetness to balance the tartness of the lemon. You can substitute with coconut sugar for a deeper flavor.
- Vanilla extract: Use pure vanilla extract for a more robust flavor. I’d skip imitation vanilla since it’s not as aromatic in the pancakes.
- Milk: Whole milk gives the batter a nice creaminess. For a lighter option, you can substitute with almond milk, but expect a slightly different texture.
- Butter: Use unsalted butter for better control over the saltiness of the pancakes. Make sure it’s softened for easy mixing into the batter.
Recipe Tips
- If your pancakes are too dense, gently fold in 1 tablespoon of additional buttermilk after mixing the ingredients to achieve the desired lightness.
- When frying pancakes, if bubbles don’t form within 2-3 minutes, increase the skillet heat slightly to ensure proper cooking.
- If the edges of the pancakes start to brown too quickly, reduce the skillet temperature for the next batch, maintaining even cooking throughout.
- For better flavor, let the batter rest for 10 minutes before cooking to allow the ingredients to meld and enhance the taste.
- If ricotta clumps, mix it with the buttermilk before adding to the batter; doing this helps create a smoother texture in the pancakes.
Serving Suggestions
Serve lemon poppyseed pancakes alongside fresh fruit like strawberries or sliced bananas. Add Greek yogurt or a dollop of ricotta for creaminess and protein.
Use to make dessert-style pancakes by adding chocolate chips or swapping lemon curd for fresh orange zest. Add them to a brunch spread with quiches or roasted vegetables.
Top with lemon curd or drizzle pure maple syrup over the pancakes. A sprinkle of powdered sugar adds a nice finish to each plate.
Recipe variations
- You can use whole wheat flour instead of all-purpose flour to add extra fiber and a heartier texture to your lemon poppyseed pancakes.
- Add 1 1/2 tablespoons of fresh poppyseeds and 1 teaspoon of lemon zest to boost the nutty crunch and citrus brightness in the batter.
- Either fresh ricotta or cottage cheese can be used for this recipe; if using cottage cheese, blend it briefly for a smoother texture.
- If making for a group, double the recipe to 2 cups flour and 1 cup ricotta; cook pancakes in batches using 1/4 cup batter each.
Save This Recipe!
How to Store?
To keep your lemon poppyseed ricotta pancakes fresh and delicious, follow these storage tips:
Room Temperature: Place pancakes in an airtight container at room temperature for up to 2 days. Keep them covered to avoid drying out.
Refrigeration: Store pancakes in an airtight container inside the refrigerator for up to 5 days. Reheat gently before serving to retain softness.
Freezing: Wrap pancakes individually in plastic wrap, place inside a freezer bag or container, and freeze up to 2 months. Thaw overnight in refrigerator or warm directly.
Other Recipes You’ll Love
- Gluten Free Amaranth Cake
- Gluten Free Almond Cake
- Gluten Free Lime Agave Cupcakes
- Gluten Free Apple Bundt Cake
If you enjoyed this lemon poppyseed pancakes or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
