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Lemon Ricotta Poppy Seed Pancakes

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Light and fluffy pancakes infused with citrus brightness, creamy ricotta, and a delightful crunch from poppy seeds—perfect for a refreshing breakfast or brunch.

Ingredients

Scale
  • 1 cup (250 g) ricotta cheese
  • 1 large egg
  • ¼ cup (60 ml) milk
  • Zest of 1 lemon (≈1 tbsp)
  • 2 tbsp fresh lemon juice
  • 1 cup (125 g) all-purpose flour
  • 2 tbsp granulated sugar
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 2 tbsp poppy seeds
  • Butter or oil, for greasing skillet
  • Optional toppings: maple syrup, fresh berries, extra lemon zest

Instructions

  1. In a medium bowl, whisk together ricotta, egg, milk, lemon zest, and lemon juice until smooth.
  2. In a separate bowl, combine flour, sugar, baking powder, salt, and poppy seeds.
  3. Gently fold the dry ingredients into the wet mixture until just combined—don’t overmix.
  4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  5. Pour about ¼ cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
  6. Flip and cook the other side for 1–2 minutes until golden and cooked through.
  7. Repeat with remaining batter, keeping pancakes warm on a plate.
  8. Serve stacked, topped with maple syrup, fresh berries, and a sprinkle of lemon zest if desired.

Notes

  • For extra fluffiness, let batter rest for 5 minutes before cooking.
  • Substitute Greek yogurt for ricotta in a pinch; add a touch more milk if it’s too thick.
  • Adjust sugar based on sweetness preference or toppings.
  • Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently in a skillet or toaster.

Nutrition

Find it online: https://ukfinda.com/lemon-ricotta-poppy-seed-pancakes/