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- 1 cup ricotta cheese - 1 cup all-purpose flour - 2 tablespoons poppy seeds - 2 large eggs - 1/4 cup sugar - 1 tablespoon baking powder - 1/2 teaspoon baking soda - Zest of 1 lemon - 1/4 cup milk (or as needed) - 1/4 teaspoon salt - 1 teaspoon vanilla extract - Butter or oil for cooking In this delightful recipe, each ingredient plays an important role in creating the perfect pancake. Ricotta cheese adds a rich creaminess and moisture. It makes the pancakes fluffy and tender. I always use whole milk ricotta for the best taste. All-purpose flour is the base. It gives structure to the pancakes. The right amount ensures they hold together without being too dense. Poppy seeds add a nice crunch and a subtle nutty flavor. They also give a beautiful look to the pancakes. Eggs provide binding and moisture. They also help the pancakes rise, making them light and airy. Sugar balances the flavors. It adds a touch of sweetness that pairs well with lemon. Baking powder and baking soda help the pancakes rise. They create a light texture that is key to fluffy pancakes. Lemon zest brings a bright, fresh flavor. It enhances the overall taste and adds a lovely aroma. Milk adjusts the batter consistency. You can add a bit more if the batter is too thick. Salt is essential. It enhances all the flavors and balances the sweetness of the sugar. Vanilla extract adds warmth and depth. It complements the lemon and makes every bite special. Finally, cooking fat, like butter or oil, prevents sticking. It also adds flavor as the pancakes cook. Gather these ingredients, and you are ready to make something incredible. {{ingredient_image_1}} Mixing wet ingredients Start by taking a large bowl. Add 1 cup of ricotta cheese, 2 large eggs, and 1/4 cup of sugar. Pour in 1/4 cup of milk and the zest of 1 lemon. Don't forget the 1 teaspoon of vanilla extract. Whisk this mixture until it becomes smooth and creamy. Combining dry ingredients In another bowl, mix 1 cup of all-purpose flour, 2 tablespoons of poppy seeds, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Stir these dry ingredients well. This step is key for even flavor. Creating the batter Now, it's time to combine the wet and dry mixtures. Gradually add the dry mix into the wet mix. Stir gently to combine. If your batter feels too thick, add a little more milk. Aim for a smooth, pourable texture. Heating the skillet Take a non-stick skillet or griddle and heat it over medium heat. Lightly grease the surface with butter or oil. This helps prevent sticking and gives a nice golden color. Pouring and cooking the pancakes For each pancake, pour about 1/4 cup of batter onto the skillet. Cook the pancakes until you see bubbles on the surface. This usually takes about 2-3 minutes. You want the edges to look set before flipping. Flipping and finishing the pancakes Once you see bubbles, carefully flip the pancakes. Cook the other side for about 2 minutes. They should turn golden brown. Remove them from the skillet and keep warm while you cook the rest. Toppings and garnishes Serve your pancakes warm. Top them with extra lemon zest and a sprinkle of poppy seeds. Drizzle some maple syrup or honey on top if you like a bit of sweetness. Pairing ideas These pancakes pair well with fresh fruit. Try serving them with berries or sliced bananas. A side of yogurt adds a nice touch too. Enjoy your delicious creation! To get the best texture, start with the batter. If it feels too thick, add more milk. You want it smooth and pourable. This makes fluffy pancakes. For cooking, medium heat works best. Too hot, and the pancakes burn. Too low, and they don’t cook well. Find that sweet spot. Wait until bubbles form on top before flipping. This means they are ready. Want to kick up the flavor? Try adding fresh berries or chocolate chips. They pair nicely with the lemon and poppy seeds. For toppings, maple syrup is a classic choice. Honey also works great. You can sprinkle more lemon zest on top for extra zing. A dollop of whipped cream can make it feel special, too. A non-stick skillet or griddle is a must for these pancakes. It helps them cook evenly without sticking. For mixing, use a large bowl for the wet ingredients. A separate bowl for dry ingredients is key. A whisk is handy to combine them well. Don’t forget a spatula for flipping! Pro Tips Use Fresh Ricotta: For the best flavor and texture, opt for fresh ricotta cheese. It will make your pancakes incredibly creamy and delicious. Adjust Consistency: If your batter is too thick, don’t hesitate to add a splash more milk. A smooth, pourable batter is key to fluffy pancakes. Cook at the Right Temperature: Ensure your skillet is at medium heat. Too high can burn the pancakes before they cook through, while too low can leave them soggy. Perfect Flipping: Flip the pancakes only when bubbles form on the surface and the edges look set. This ensures they’re cooked enough to hold together. {{image_2}} You can easily make these pancakes gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Many blends work well, so pick your favorite. This change keeps the flavor without the gluten. For a dairy-free version, swap out the ricotta cheese. Use silken tofu or a dairy-free ricotta. You can also use almond milk or oat milk instead of regular milk. These options still give a nice texture and taste. Want to add some fruit? Blueberries or raspberries make great choices. Just fold them into the batter before cooking. This adds a burst of flavor and color to your pancakes. You can also experiment with flavor extracts. Try almond or coconut extract for a twist. Just a small amount can change the taste completely and make it fun. If you need more pancakes, you can easily scale the recipe. Just double or triple the ingredients. This way, you can serve a crowd or save some for later. For a fun twist, make mini pancakes. Use about 2 tablespoons of batter for each pancake. They cook quickly and are perfect for little hands or brunch parties. To keep your lemon poppy seed ricotta pancakes fresh, store them properly. Place the leftover pancakes in an airtight container. They will stay good in the refrigerator for about three days. If you want to keep them longer, you can freeze them. Stack the pancakes with a piece of parchment paper between each one. This helps prevent sticking. Wrap the stack in plastic wrap and place it in a freezer bag. You can store them in the freezer for up to two months. When it's time to enjoy your pancakes again, reheating them is easy. The best method is to use a skillet. Heat the skillet over low heat. Add a little butter or oil to prevent sticking. Place the pancakes in the skillet and cover it with a lid. This helps them heat evenly. Cook for about two to three minutes on each side. You can also use the microwave for a quicker option. Place a pancake on a microwave-safe plate. Cover it with a damp paper towel. Heat it for about 30 seconds. Check if it's warm enough; if not, heat it for another 15 seconds. To keep the texture nice, avoid overheating. Overcooked pancakes can become dry. Enjoy your delicious pancakes just as fresh as the first time! Can I use low-fat ricotta cheese? Yes, you can use low-fat ricotta cheese. This change will slightly alter the texture. Low-fat ricotta may make the pancakes less creamy, but they will still taste great. How do I prevent my pancakes from sticking? To prevent sticking, use a non-stick skillet. Make sure to heat it well first. Lightly grease the skillet with butter or oil. This helps the pancakes flip easily. What can I substitute for eggs? You can use applesauce or mashed bananas as an egg substitute. Use 1/4 cup of either for each egg. This swap keeps the pancakes moist and adds a hint of sweetness. How long do leftovers last in the fridge? Leftovers can last up to three days in the fridge. Store them in an airtight container to keep them fresh. Reheat them on a skillet for the best texture. You now have everything you need to make lemon poppy seed ricotta pancakes. We covered the key ingredients, easy steps, and tips for perfect texture. You can also explore fun variations and learn how to store leftovers. Remember, cooking is all about practice and enjoyment. Don’t be afraid to try new flavors or adjust the recipe to fit your taste. Happy cooking!

Lemon Poppy Seed Ricotta Pancakes

Delicious and fluffy pancakes made with ricotta cheese, poppy seeds, and lemon zest.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup ricotta cheese
  • 1 cup all-purpose flour
  • 2 tablespoons poppy seeds
  • 2 large eggs
  • 1 4 cup sugar
  • 1 tablespoon baking powder
  • 1 2 teaspoon baking soda
  • 1 zest of 1 lemon
  • 1 4 cup milk
  • 1 4 teaspoon salt
  • 1 teaspoon vanilla extract
  • as needed butter or oil for cooking

Instructions
 

  • In a large mixing bowl, combine the ricotta cheese, eggs, sugar, milk, lemon zest, and vanilla extract. Whisk together until smooth.
  • In another bowl, mix the flour, poppy seeds, baking powder, baking soda, and salt. Stir until well combined.
  • Gradually add the dry ingredients to the wet mixture, stirring gently. If the batter is too thick, add a little more milk until you achieve a smooth, pourable consistency.
  • Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
  • Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.
  • Flip the pancakes and cook for another 2 minutes on the other side, until golden brown.
  • Remove from heat and keep warm while you repeat the process with the remaining batter.
  • Serve the pancakes warm, topped with additional lemon zest, a sprinkle of poppy seeds, and a drizzle of maple syrup or honey if desired.

Notes

Serve warm with maple syrup or honey.
Keyword breakfast, lemon, pancakes, poppy seeds, ricotta