Description
Delicious lemon poppyseed pancakes made with ricotta for a fluffy texture. Perfect for breakfast or brunch!
Ingredients
Scale
- 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