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stack of lemon poppyseed pancakes being drizzled with syrup, there are bites missing from the right hand side of the stack.

Lemon Ricotta Pancakes

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  • Author: Megan
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 pancakes 1x
  • Category: Brunch, Sweet
  • Method: Stovetop
  • Cuisine: American

Description

Soft and tender, these super simple lemon ricotta pancakes are easy to make for breakfast, brunch or dinner.

Ingredients

Units Scale
  • 1 cup all purpose flour
  • 1 1/2 TB granulated sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup whole milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/3 cup whole milk ricotta
  • 1/4 cup lemon curd (use this recipe to make your own)
  • 2 TB melted unsalted butter
  • 1 TB poppy seeds

Instructions

  1. Sift the flour, sugar, baking powder, baking soda and salt together in a large mixing bowl and set aside.
  2. In a smaller bowl, whisk the whole milk, eggs and vanilla together until well blended and smooth.
  3. In another small bowl, stir the ricotta and lemon curd together until mixed well.
  4. Make a small well in the center of the dry ingredients, and pour the milk mixture into the well. Add the ricotta and lemon curd mixture as well, followed by the melted butter and poppy seeds.
  5. Fold the batter together until there are no dry flour streaks remaining. If there are some lumps, that’s okay. Just be sure that most of the flour has been stirred in. Allow the batter to rest while the pan preheats.
  6. Preheat a nonstick pan or griddle over medium heat and allow it to fully come up to temperature. Drop the batter by 1/2 cup portions onto the hot griddle, allowing the first side to cook for 2-3 minutes. Use a spatula or turner to check for a golden brown color underneath the pancake before flipping to the second side.
  7. Flip the pancake and cook for another minute or two on the second side, or until the surface is golden brown and releases easily from the griddle. Remove the finished pancake to a serving plate and repeat with the remaining batter.
  8. Serve immediately with syrup and other desired toppings. Store any leftovers sealed in the fridge for 3-4 days.

Equipment

Nutrition

  • Serving Size: 1 pancake
  • Calories: 214
  • Sugar: 5.7 g
  • Sodium: 295.2 mg
  • Fat: 10 g
  • Saturated Fat: 5.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 23.1 g
  • Fiber: 0.7 g
  • Protein: 7.3 g
  • Cholesterol: 112.9 mg

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Find it online: https://loveeveryplate.com/lemon-ricotta-pancakes/