Lemon Ricotta Poppy Seed Pancakes
Indulge in the delightful flavors of Lemon Ricotta Poppy Seed Pancakes, a perfect blend of creamy ricotta and zesty lemon. These fluffy pancakes, speckled with crunchy poppy seeds, make for an unforgettable breakfast or brunch experience. Easy to prepare, they are ideal for lazy mornings or special gatherings, bringing a touch of gourmet flair to your table.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 4 servings 1x
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 2 tablespoons poppy seeds
- 1 cup ricotta cheese
- 2 large eggs
- 1/2 cup milk
- Zest and juice of 1 lemon (about 2 tablespoons each)
- 3 tablespoons butter (for cooking)
Instructions
- In a mixing bowl, whisk together the flour, sugar, baking powder, and poppy seeds until well combined.
- In another bowl, mix the ricotta cheese, eggs, milk, lemon zest, and juice until smooth.
- Gently fold the wet ingredients into the dry mixture until just combined; be careful not to overmix.
- Preheat a non-stick skillet over medium heat and melt a pat of butter.
- Pour batter onto the skillet using a ladle or measuring cup. Cook until bubbles form on top (about 3-4 minutes), then flip and cook until golden brown (another 2-3 minutes).
- Serve warm with maple syrup or fresh berries.
Nutrition
- Serving Size: 2 pancakes (150g)
- Calories: 380
- Sugar: 8g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 85mg
Keywords: You can substitute whole wheat flour for all-purpose flour for a heartier pancake; consider adjusting the baking powder. Feel free to add blueberries or swap lemon zest with orange zest for a different flavor profile. Leftover pancakes can be stored in an airtight container for up to three days and reheated easily in a toaster or microwave.