Lemon Ricotta Poppy Seed Pancakes
These fluffy, citrusy pancakes are packed with fresh lemon zest, creamy ricotta, and crunchy poppy seeds, making them a perfect refreshing breakfast or brunch treat.
Ingredients
- 1 cup ricotta cheese
- 1/2 cup milk
- 3 large eggs, separated
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 1 tablespoon poppy seeds
- butter or oil as needed for cooking
- maple syrup as needed for serving
- fresh berries as needed for serving
- powdered sugar as needed for serving
Instructions
- In a medium bowl, whisk together ricotta, milk, egg yolks, and lemon zest until smooth.
- In another bowl, combine flour, sugar, baking powder, salt, and poppy seeds.
- Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- In a separate bowl, beat egg whites until stiff peaks form. Gently fold them into the batter to keep it fluffy.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Scoop about 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form and edges set.
- Flip the pancakes and cook for another 1–2 minutes until golden brown and cooked through.
- Serve warm with maple syrup, fresh berries, and a dusting of powdered sugar.
Nutrition
Serving: 2peopleCalories: 220kcalCarbohydrates: 27gProtein: 7gFat: 9gSaturated Fat: 5gSodium: 250mgFiber: 1gSugar: 7g
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