These Lemon-Ricotta Poppy-Seed Pancakes are a delightful choice for a spring brunch. With their fluffy texture and fresh flavor, they make for an easy breakfast that everyone will love.
Infused with lemon zest and ricotta, these pancakes offer a high-protein option with a tender crumb, making them a delicious way to start your day.
Fluffy Lemon-Ricotta Poppy-Seed Pancakes
This recipe yields light and fluffy pancakes that are perfect for brunch. The combination of ricotta and poppy seeds adds a unique twist, while the lemon zest brightens the flavor profile. It takes about 25 minutes to prepare and serves 4 people.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon poppy seeds
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup ricotta cheese
- 1/2 cup milk
- 2 large eggs
- 1/4 cup granulated sugar
- Zest of 1 lemon
- 2 tablespoons lemon juice
- Butter or oil for cooking
Instructions
- Mix Dry Ingredients: In a bowl, whisk together the flour, poppy seeds, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, mix the ricotta, milk, eggs, sugar, lemon zest, and lemon juice until smooth.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix; a few lumps are okay.
- Cook Pancakes: Heat a skillet or griddle over medium heat and add a little butter or oil. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve: Serve the pancakes warm with maple syrup, fresh fruit, or a dusting of powdered sugar.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 320kcal
- Fat: 10g
- Protein: 12g
- Carbohydrates: 45g
