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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 Poppyseed Ricotta Pancakes. A delightful burst of lemon flavor in every bite - definitely brunch worthy!| Life, Love, and Good Food

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.

Lemon Poppyseed Ricotta Pancakes | Life, Love, and Good Food

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.
Lemon Poppyseed Ricotta Pancakes | Life, Love, and Good Food

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!

Lemon Poppyseed Ricotta Pancakes | Life, Love, and Good Food

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 Poppyseed Ricotta Pancakes | Life, Love, and Good Food

Lemon Poppy Seed Ricotta Pancakes

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
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Breakfast
Cuisine American
Servings 4 servings
Calories 704 kcal

Ingredients
  

  • 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
Tried this recipe?Let us know how it was.

16 Comments

  1. I had some lemon ricotta pancakes at a restaurant ages ago, and let me tell you – they were the most amazing pancakes I’ve ever eaten. Can’t wait to make these at home!!

  2. It really is always so fun to have special recipes for weekend mornings! And wow – if this comes from The Four Seasons, it really most be incredible! Like you said – definitely light and melt-in-your mouth! And oh-so-pretty!

    1. Thank you, Marjory! This was my first time for making ricotta pancakes as well, and it definitely won’t be the last.

  3. I have just got done making my lemon ricotta cake and the idea of pancakes sounds awesome. Something to think about next time 🙂

  4. These pancakes look amazing. I love lemon and ricotta but have never had them in pancakes. Lovely photos too.

    1. Oh, no! Thank you for noticing — I’ve added the ingredient (1 tablespoon poppy seeds) to the recipe.

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