Four Seasons Lemon Ricotta Poppy Seed Pancakes
Indulge in a stack of Four Seasons Lemon Ricotta Poppy Seed Pancakes, the ultimate breakfast treat that combines light and fluffy textures with bright, zesty flavors! These golden pancakes are infused with fresh lemon juice, aromatic zest, and the delicate crunch of poppy seeds, creating a stunning balance of sweet and tangy. Made with creamy ricotta cheese, they boast a rich, velvety texture while remaining wonderfully airy. Ready in just 30 minutes, this recipe is perfect for breakfast or brunch all year round, pairing beautifully with seasonal toppings like juicy berries, whipped cream, or a drizzle of maple syrup. Simple, elegant, and irresistibly delicious, these pancakes are a surefire way to elevate any morning!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 2 tablespoons Poppy seeds
- 2 large Eggs
- 1 cup Whole milk ricotta cheese
- 0.75 cups Whole milk
- 3 tablespoons Freshly squeezed lemon juice
- 1 tablespoon Lemon zest
- 3 tablespoons Unsalted butter (melted and slightly cooled)
- 1 teaspoon Vanilla extract
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and poppy seeds. Set aside.
In a medium mixing bowl, whisk the eggs until lightly beaten. Add the ricotta cheese, milk, freshly squeezed lemon juice, lemon zest, melted butter, and vanilla extract. Mix until well combined.
Pour the wet ingredients into the bowl of dry ingredients. Gently fold the mixture together with a spatula or spoon until just combined. Do not overmix—it's fine if there are a few small lumps.
Heat a large non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of butter or non-stick spray.
Using a 1/4-cup measure, pour the batter onto the prepared skillet, leaving space between each pancake. Cook until small bubbles start to form on the surface and the edges look set, about 2-3 minutes.
Carefully flip the pancakes and cook for an additional 2-3 minutes, or until the pancakes are golden brown and cooked through.
Transfer the cooked pancakes to a plate and keep warm while you cook the remaining batter.
Serve the pancakes stacked and topped with your favorite seasonal garnishes such as fresh berries, a dollop of whipped cream, a drizzle of maple syrup, or a sprinkle of powdered sugar.
Nutrition Facts
Calories |
1841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.6 g | 112% | |
| Saturated Fat | 47.7 g | 239% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 2433 mg | 106% | |
| Total Carbohydrate | 193.4 g | 70% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 44.9 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1384 mg | 106% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 816 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
