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Strawberry Lemon Ricotta Poppy Seed Pancakes

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Strawberry Lemon Ricotta Poppy Seed Pancakes
Light, fluffy and moist lemon ricotta poppy seed pancakes with chunks of strawberries topped with a homemade strawberry syrup.

Last week we finally saw some spring weather with a few days where it was warm enough to cast off our jackets and that got thinking about spring recipes including these strawberry pancakes. These pancakes have it all from the large chunks of strawberries to ricotta to keep them nice and moist, lemon to keep them nice and bright and fresh and even some poppy seeds to boot! Honey is used as the sweetener rather than sugar and it pairs fabulously well with the lemon and strawberries! I could easily eat a stack of these pancakes plain but I like to top them with a fresh homemade simple strawberry syrup, which is a must make all by itself! Of course some fresh sliced juicy strawberries sprinkled on top finish these strawberry lemon ricotta poppy seed pancakes making them just perfect for a special spring breakfast brunch or dinner!

Strawberry Lemon Ricotta Poppy Seed Pancakes
Make a double batch of the syrup, it’s addictively good!

Strawberry Lemon Ricotta Poppy Seed Pancakes

Strawberry Lemon Ricotta Poppy Seed Pancakes

Strawberry Lemon Ricotta Poppy Seed Pancakes

Prep Time:10 minutes Cook Time:20 minutes Total Time:30 minutes Servings: 4

Light, fluffy and moist lemon ricotta poppy seed pancakes with chunks of strawberries topped with a homemade strawberry syrup.

ingredients
    For the syrup:
  • 1 pound strawberries, hulled and sliced
  • 1 cup water
  • 1 cup sugar
    • For the pancakes:
  • 1 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup buttermilk or milk
  • 1 large egg
  • 1/4 cup honey or sugar
  • 1/2 cup ricotta cheese
  • 1/2 teaspoon pure vanilla extract
  • 1 lemon (zest and juice)
  • 1 tablespoon poppy seeds
  • 1 cup strawberries, diced 1/4 inch
directions
    For the syrup:
  1. Bring the strawberries, water and sugar to a boil in a sauce pan, reduce the heat and simmer until it reduces by half and thickens a little before straining the solids and letting it cool.
    2. For the pancakes:
  2. Mix the flour, baking powder and salt and mix it into the mixture of the buttermilk, egg, honey, ricotta, lemon zest, juice and poppy seeds before mixing in the strawberries.
  3. Heat a pan over medium heat, add the batter 1/2 cup at a time forming circular pancakes, cook until bubble form on the top, about 2-4 minutes, flip and cook until lightly golden brown, about 2-4 minutes.
Option: Leave the strawberry solids in the syrup and puree in a food processor or blender.
Option: Replace the strawberries with blueberries or blackberries, cherries, peaches, etc.
Nutrition Facts: Calories 421, Fat 5.8g (Saturated 2.4g, Trans 0), Cholesterol 59mg, Sodium 274mg, Carbs 83.4g (Fiber 2.8g, Sugars 48.8g), Protein 12.1g
Nutrition by: Nutritional facts powered by Edamam
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Reader Interactions

Comments

  17. Anonymous says

    May 13, 2014 at 4:48 am

    Going to have to give this a try sometime, looks delicious. Enjoying the blog; keep at it 😉

    Reply

  25. What a Dish! says

    May 17, 2014 at 11:35 am

    I usually love your recipes, but I made these today, and they didn't work for me. I think the strawberries in the batter make it way too wet; my pancakes never cooked through, although I cooked them forever. Also, there was no oil in the recipe; I think they need a tiny bit. I think they'd be great with maybe 2 TBS oil and leave the strawberries to garnish the top… the flavor was great!!

    Reply

  28. kevin says

    June 1, 2014 at 2:38 pm

    What a Dish!: The strawberries will release moisture when they cook and the area around them will be a little moist but the pancakes should cook. How thick or thin was the batter? One possibility could be the ricotta cheese which can have different amounts of moisture in it. You can easily omit the strawberries and adding the oil will result in a moister texture in the pancakes.

    Reply

  29. Anonymous says

    February 21, 2015 at 4:28 pm

    I made these this morning and they were great! I substituted gluten-free flour and it turned out perfect still. Thank you! Also, I have enough extra strawberry syrup left and I want to make your strawberry mascarpone crepes in a few weeks. Could I just freeze the syrup and reheat in for when I do the crepes? Have you ever tried that?

    Reply

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