Can I make these pancakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum or add a small amount to maintain structure. This adjustment will allow you to enjoy lemon ricotta poppy seed pancakes without gluten.

What’s the best way to keep pancakes fluffy?

Whipping the egg whites separately until stiff peaks form and folding them gently into the batter is key. This technique traps air and creates a light, custardy texture that makes the pancakes fluffy and moist.

How can I store leftover lemon ricotta poppy seed pancakes?

Cool pancakes completely before storing them in an airtight container. They keep up to 3 days in the refrigerator or can be frozen for up to 2 months. Reheat in a toaster oven or conventional oven for best results.

Can I substitute ricotta cheese in the recipe?

You can try alternatives like cottage cheese blended until smooth or vegan ricotta substitutes for a dairy-free version. However, using fresh ricotta will provide the creamiest texture and best flavor for this recipe.

Lemon Ricotta Poppy Seed Pancakes with Blueberry Sauce

Name: Fluffy Lemon Ricotta Pancakes with Poppy Seeds and Sweet Blueberry Sauce
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lemon, thinly sliced for candied lemon slices; 1 cup water; 3/4 cup sugar; 1 1/3 cups all-purpose flour; 1 tablespoon baking powder; 2 teaspoons baking soda; 3 tablespoons sugar; Pinch of salt; 1 cup fresh ricotta cheese (preferably part-skim); 1 cup milk (whole or 2% recommended); 2 eggs, separated (plus additional egg whites as needed); 1 teaspoon vanilla extract; Zest and juice of 1 large lemon; 1 tablespoon poppy seeds; 2 tablespoons melted butter; Unsalted butter for the griddle; Unsalted butter for topping; Candied lemon slices; Lemon syrup; Maple syrup; Powdered sugar for dusting; Blueberry sauce (optional)

Ingredients

Scale

1 lemon, thinly sliced for candied lemon slices
1 cup water
3/4 cup sugar
1 1/3 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
3 tablespoons sugar
Pinch of salt
1 cup fresh ricotta cheese (preferably part-skim)
1 cup milk (whole or 2% recommended)
2 eggs, separated (plus additional egg whites as needed)
1 teaspoon vanilla extract
Zest and juice of 1 large lemon
1 tablespoon poppy seeds
2 tablespoons melted butter
Unsalted butter for the griddle
Unsalted butter for topping
Candied lemon slices
Lemon syrup
Maple syrup
Powdered sugar for dusting
Blueberry sauce (optional)

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Instructions

1. For the candied lemon slices, combine water and sugar in a saucepan and bring to a boil until the sugar dissolves.
2. Reduce heat, add lemon slices, and simmer for 10 to 15 minutes. Let cool.
3. In a mixing bowl, combine flour, baking powder, baking soda, sugar, and salt.
4. In a separate bowl, whisk together ricotta, milk, egg yolks, vanilla, lemon zest, lemon juice, and poppy seeds.
5. Mix the dry ingredients into the wet ingredients until just combined.
6. Beat egg whites until stiff peaks form and gently fold into the batter.
7. Heat a buttered griddle over medium-high heat. Pour 1/3 cup of batter for each pancake.
8. Cook pancakes for 3-4 minutes, until bubbles form and the bottom browns.
9. Flip and cook for another 2-3 minutes. Adjust heat if necessary.
10. Serve warm with butter, candied lemon slices, lemon syrup, maple syrup, powdered sugar, and optional blueberry sauce.

Notes

🍳 Whip egg whites separately for super fluffy pancakes. Fold them gently into the batter.
🍋 Candied lemon slices and syrup add a fresh twist and pair beautifully with maple syrup.
🥛 Use part-skim ricotta and whole or 2% milk for the best texture and flavor.

Prep Time: 10 minutes
Cooling time for candied lemons: 15 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Griddling
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 pancake
Calories: 382