Hello, fluffy springtime pancakes. Where have you been all my life?
You’ll love these lemony pancakes that are speckled with poppy seeds and fluffed by ricotta. Yes, you read that correctly: ricotta cheese. An incredible ingredient that turns these ordinary pancakes into something magical. Do. Not. Omit.
Whip up a batch of these pancakes for a special breakfast (a birthday, Valentine’s Day, Father’s Day, Mother’s Day!), or a fun brunch with friends. Let them think you slaved away in the kitchen and keep this easy recipe between us. 🙂
Since I’m borderline addicted to blueberries (ask, Hubs… I can devour a pint in one sitting), I made a compote to top the pancakes along with warmed maple syrup — recipe below.
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons poppy seeds
- 1/2 teaspoon salt
- 1 cup ricotta cheese
- 1 large egg
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 lemon (zest and 2 teaspoons juice)
- 2 tablespoons, unsalted butter, melted (>b>cooled)
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, poppy seeds and salt.
- In a separate bowl, whisk the ricotta, egg, buttermilk, vanilla, lemon juice, lemon zest and cooled melted butter.
- Pour the wet ingredients into the dry, and mix until just combined. The batter will be thick.
- Heat a griddle or pan over medium heat, add a pad of butter. When melted, wipe extra butter off pan with a paper towel.
- Add about 1/4 cup of batter to the griddle/pan for each pancake. After about two minutes, gently flip and cook the opposite side.
- Remove to a warm platter, serve immediately with your favorite topping (pictured: blueberry compote [recipe below] and maple syrup).
- Blueberry Compote: In a small saucepan, over medium-low heat, add 1 cup of frozen blueberries, a few sprinkles of ground cinnamon and splash of water. Stir occasionally until compote thickens, about 10 minutes. Serve hot with pancakes.