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Ricotta Pancakes

These are great served with powdered sugar and a dollop of lemon curd. 

Serves 4 (in theory - they are so good people can't stop eating them)

1 cup all-purpose flour  

2 tablespoons granulated sugar 

Zest of 1 lemon

2 teaspoons poppy seeds

1 teaspoon baking powder 

¼ teaspoon baking soda 

2 eggs  

½ cup buttermilk  

½ cup ricotta 

1 teaspoon vanilla extract  

2 tablespoons melted butter 

Additional butter for cooking pancakes


In a medium bowl, whisk together the flour, sugar, lemon zest, poppy seeds, baking powder, and baking soda.  

In another bowl, whisk together the eggs, buttermilk, ricotta, and vanilla. 

Add the liquid ingredients to the dry and briefly whisk until combined.  

Stir in the melted butter. 

Heat about 1 tablespoon of the additional butter in a nonstick pan until bubbling, and add ¼ cup of the batter per pancake and cook for 3–4 minutes on each side or until puffed and golden. Repeat with the remaining batter.


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