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Weekend mornings call for a little indulgence and that’s exactly what these Lemon Poppy Seed Ricotta Pancakes deliver — delicious indulgence in every bite! And, why wouldn’t they be? Ricotta cheese and fresh lemon zest combine fora melt-in-your-mouth delicious breakfast treat!

The texture of Lemon Poppy Seed Ricotta Pancakes is extremely light, and again let me re-emphasize they are melt-in-your-mouth delicious! I adapted the original Four Seasons Hotel recipe by adding poppy seeds to the batter which worked well in this dish.

Lemon Poppy Seed Ricotta Pancakes

These decadent lemon pancakes have a delightful burst of lemon flavor which quite literally melts in your mouth. I believe that’s due to the airy batter that’s made from a mixture of ricotta cheese and beaten egg whites. In my opinion, this pancake recipe is definitely brunch worthy!

The original lemon ricotta pancake recipe comes from the chef of the luxurious Four Seasons Hotel in New York and was a regular feature of the brunch menu at that hotel for years.

What’s so special about these pancakes?

With ricotta cheese as the main ingredient in the batter, its consistency is obviously a bit different than your regular pancake batter. Not only that, these pancakes cook up a bit differently as well. Here’s what I mean:

• With most batters, once the pancake begins to “bubble” it indicates that the first side has cooked to a nice, golden brown and that you can safely flip the pancake to cook on the other side.
• With these pancakes, however, the batter does not bubble, so you’ll need to gently lift a corner to check the doneness of the first side.
• Another tip for cooking these pancakes is to ladle the batter on the griddle and then spread it gently to the size pancake you desire.

To make this recipe, you may need…

I’ve had this non-stick electric griddle for more than 20 years and love using it for cooking pancakes, frying bacon, and even making turkey melt sandwiches. It’s portable, too, which is a plus for us since we’ve been known to pack it up for family “camping” weekends, too.

More pancake recipes!

• Raspberry Oatmeal Pancakes
• Lemon Poppy Seed Pancakes with Blueberry Compote
• Coconut Pecan Pancakes
• Blueberry Coconut Oatmeal Pancakes
• Apple Cinnamon Pancakes

Lemon Poppy Seed Ricotta Pancakes Recipe

To serve, I suggest garnishing with powdered sugar and layering with fresh berries – perhaps raspberries, blueberries, or even blackberries – and topping with maple syrup, if you like. Enjoy, friends!

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Lemon Poppy Seed Ricotta Pancakes

Author: Sheila Thigpen

Weekend mornings sometimes call for a little indulgence and that’s exactly what Lemon Poppy Seed Ricotta Pancakes are – delicious indulgence in every bite! And, why wouldn’t they be? 

5 from 1 vote

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Prep Time 10 mins

Cook Time 12 mins

Total Time 22 mins

Course Breakfast

Cuisine American

Servings 4 servings

Calories 704 kcal

Ingredients

  

1x2x3x

• 6 large eggs
• 1 1/2 cups ricotta cheese
• 1/2 cup melted butter cooled
• 1/2 cup all-purpose flour
• 1 tablespoon poppy seeds
• 1/4 cup sugar
• 1/2 teaspoons salt
• 2 tablespoons grated lemon zest
• butter for griddle
• powdered sugar for garnish
• fresh berries

Instructions

 

• First, separate the egg whites from the yolks. Whip the egg whites until they form firm peaks; set aside.
• In a large bowl, whisk together the dry ingredients – flour, poppy seeds, sugar, salt, and lemon zest. In a separate bowl, combine the wet ingredients – egg yolks, ricotta cheese, and melted butter – then slowly add to the dry ingredients.
• Fold the egg whites gently into the batter, until just combined.
• Heat griddle to medium and lightly butter. Ladle batter onto griddle, gently spreading to desired size. Cook pancakes until they are golden brown on both sides.
• Serve with maple syrup and fresh berries and garnish with powdered sugar, if desired.

Notes

Original recipe adapted from the Four Seasons Hotel, New York

• With most batters, once the pancake begins to "bubble" it indicates that the first side has cooked to a nice, golden brown and that you can safely flip the pancake to cook on the other side.
• With these pancakes, however, the batter does not bubble, so you’ll need to gently lift a corner to check the doneness of the first side.
• Another tip for cooking these pancakes is to ladle the batter on the griddle and then spread it gently to the size pancake you desire.

Nutrition

Serving: 4servingsCalories: 704kcalCarbohydrates: 64gProtein: 22gFat: 41gSaturated Fat: 23gPolyunsaturated Fat: 14gTrans Fat: 1gCholesterol: 376mgSodium: 669mgFiber: 2gSugar: 45g

Keyword 30 minute recipe, brunch, lemon, pancakes, poppy seed, ricotta cheese

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