Light and fluffy Lemon Ricotta Pancakes just in time to make for mom this Mother’s Day! These pancakes are a bit more sophisticated than just your regular old pancakes, which makes them perfect for a special occasion.
The lemon and ricotta meld together beautifully creating vibrant flavors and the poppy seeds make them a little extra special. The ricotta adds moisture to the pancakes but don’t worry they aren’t dense and gummy. And they don’t taste like a lasagna either!
They aren’t any harder to make than regular pancakes, just a few different ingredients is all. My kids love these (I don’t know a pancake or waffle they wouldn’t eat though). My husband even enjoys these on occasion and he is not a pancake person at all–strictly eggs, potatoes and sometimes meat in the morning. EVERY morning—so boring!
I, however, need to change it up a little.
I like eggs and potatoes too but I can’t do it every morning because there are so many good things to eat for breakfast. In fact, as I may have mentioned before, breakfast is my absolute favorite meal. I could eat it all day long!
Well, I hope you try these Lemon Ricotta Pancakes out and enjoy them as much as we do!
- 1 1/2 cups all purpose flour
- 1 tablespoon poppy seeds
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 large eggs
- 3/4 cup milk
- 2/3 cup ricotta cheese
- 1/4 cup lemon juice about 1 lemon
- 3 tablespoons honey
- 2 tablespoons butter melted
- 1 tablespoon lemon zest about 1 lemon
- Heat a large griddle over medium heat or to 350 degrees F.
- In a large bowl combine the flour, poppy seeds, baking powder and baking soda. Set aside.
- In a medium bowl combine the eggs, milk, ricotta, lemon juice, honey, butter and zest. Pour into the dry ingredients and mix just until combined. There will be some lumps and that is OK.
- Pour 1/4-1/3 cupfuls of batter onto hot griddle. Cook pancakes until bubbly on top. Flip and cook on the other side until golden.
- Serve immediately.