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Lemon Poppy Seed Ricotta Pancakes

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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…

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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.

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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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Yield: 4 servings

Lemon Poppy Seed Ricotta Pancakes

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

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? 

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Ingredients

  • 6 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

  1. First, separate the egg whites from the yolks. Whip the egg whites until they form firm peaks; set aside.
  2. 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.
  3. Fold the egg whites gently into the batter, until just combined.
  4. 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.
  5. 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.

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Nutrition Information:

Yield:

4

Serving Size:

4 servings

Amount Per Serving: Calories: 704Total Fat: 41gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 376mgSodium: 669mgCarbohydrates: 64gFiber: 2gSugar: 45gProtein: 22g

Did you make this recipe?

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ABOUT SHEILA
Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTubePinterestInstagramFacebook, and Twitter!

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Melissa Anderson

Monday 27th of January 2020

I don’t see the poppy seeds in the recipe?

Sheila Thigpen

Tuesday 28th of January 2020

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

Renee - Kudos Kitchen

Friday 26th of February 2016

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

sheilathigpen

Friday 26th of February 2016

Thanks, Renee!

eat good 4 life

Friday 26th of February 2016

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

sheilathigpen

Friday 26th of February 2016

Yes, you must!

Marjory @ Dinner-Mom

Friday 26th of February 2016

I've never had ricotta pancakes but they look and sound divine!

sheilathigpen

Friday 26th of February 2016

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

Matthew From Nomageddon

Friday 26th of February 2016

Oh man! These look like the perfect brunch food!

sheilathigpen

Friday 26th of February 2016

Thanks, Matthew! Enjoy your weekend :)

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