Lemon Ricotta Poppy Seed Pancakes

Lemon Ricotta Poppy Seed Pancakes are fluffy, citrusy pancakes packed with fresh lemon zest, creamy ricotta, and crunchy poppy seeds. Perfect for a refreshing and elegant brunch, these pancakes deliver brightness and richness in every bite.

Why You’ll Love This Recipe

• Fluffy and light, thanks to ricotta and whipped egg whites
• Bright lemon flavor pairs beautifully with sweet toppings
• Unique twist on classic pancakes with added texture from poppy seeds
• Freezer-friendly and perfect for meal prep

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup ricotta cheese
• ½ cup milk or buttermilk
• 3 eggs, separated
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• Pinch of salt
• Zest of 1 lemon
• 1 tablespoon poppy seeds
• Butter or oil for cooking
• Optional toppings: maple syrup, fresh berries, lemon curd, powdered sugar

Directions

1. In a large bowl, whisk together flour, baking powder, sugar, salt, and poppy seeds.
2. In another bowl, mix ricotta, milk, egg yolks, and lemon zest.
3. Combine wet and dry ingredients, stirring until just mixed.
4. In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the batter to maintain fluffiness.
5. Heat a nonstick skillet or griddle over medium heat. Add a bit of butter or oil.
6. Scoop ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form, then flip and cook another 2 minutes until golden.
7. Serve warm with your choice of toppings.

Servings and timing

• Servings: 4 (8–12 pancakes)
• Prep time: 15 minutes
• Cook time: 10–12 minutes
• Total time: 25–30 minutes

Variations

• Add blueberries: Fold into the batter for fruity bursts
• Extra citrus: Top with lemon curd or add lemon juice to the batter
• Gluten-free: Use a gluten-free flour blend
• Herbal hint: Add a touch of chopped mint or basil for freshness

storage/reheating

• Store in the fridge for up to 3 days in an airtight container
• Reheat in a toaster, oven, or skillet for best texture
• Freeze individually on a tray, then store in freezer bags for up to 2 months

FAQs

Why separate the eggs?

Whipping the egg whites and folding them in creates a lighter, fluffier pancake texture.

Can I use yogurt instead of ricotta?

Yes, but ricotta provides a richer texture and flavor.

What type of milk works best?

Buttermilk adds tang, but regular milk or almond milk can be used.

Can I skip the poppy seeds?

Absolutely—they’re optional and can be replaced with chia or left out.

What are the best toppings?

Fresh berries, lemon curd, maple syrup, and powdered sugar all pair beautifully.

Can I prepare the batter in advance?

Yes, refrigerate for up to a day and re-whip whites if needed before folding in.

Do these freeze well?

Yes—cool completely, freeze in layers with parchment, and toast when ready to eat.

Are they kid-friendly?

Yes, the mild lemon flavor and soft texture are usually a hit with kids.

Can I double the recipe?

Yes, it scales well for a crowd—just cook in batches.

What if I don’t have lemon zest?

Use lemon extract or a small amount of lemon juice for flavor.

Conclusion

Lemon Ricotta Poppy Seed Pancakes are a delightful twist on traditional pancakes—airy, flavorful, and versatile. Whether for a weekend brunch or a weekday treat, they bring a refreshing brightness and soft texture that will make them a new favorite on your breakfast menu.

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