Since blueberries are not quite in season, I decided to put a twist on my Blueberry-Lemon Ricotta Pancakes and make Lemon Poppy Seed Ricotta Pancakes. I thought they deserved a suitable accompaniment. As luck would have it, Trader Joe’s had in stock their mega containers of blackberries. Score!
Since I was planning to top the pancakes with lightly-sweetened berries, I decided to reduce the sugar. Otherwise I stayed pretty true to the recipe. The sauce is very simple and can be made ahead, which is very nice.
Lemon Poppy Seed Ricotta Pancakes are a nice burst of lemony goodness. They are higher in protein, made with whole wheat flour, and delicious on their own. When topped with a lightly-sweetened blackberry sauce, they are extraordinary.
- Sauce:
- 16 ounces blackberries (fresh or frozen)
- ¼ cup water
- 2 tablespoons granulated sugar (adjust to taste)
- 1 tablespoon lemon juice
- Pancakes:
- 15 ounces low fat ricotta cheese
- 2 tablespoons granulated sugar
- 2 large eggs
- zest of 2 lemons
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ⅔ cup whole wheat pastry flour (or all-purpose flour)
- 1 teaspoon poppy seeds
- cooking spray
- confectioners' sugar, for serving (optional)
- Sauce: In a medium sauce pan, bring blackberries, water and sugar to a simmer, stirring occasionally. Simmer over low heat for 5 minutes.
- Pour into a strainer (or colander with smaller holes) to drain excess water. Put drained blackberry mixture into a bowl and stir in lemon juice. Cover and refrigerate until ready to use.
- Pancakes: In a medium bowl. whisk together ricotta cheese, sugar, eggs, lemon zest, juice and vanilla extract.
- Fold in flour until just combined; add poppy seeds, gently mixing until combined.
- Spray large non-stick skillet with cooking spray and heat to medium-low heat. Add batter, using a scant ¼ cup for each pancake. Cook until browned, 4 to 5 minutes per side. Transfer pancakes to a paper towel-lined plate.
- Serve hot, with confectioners' sugar or maple syrup, if desired.
Pancakes adapted from my Whole Wheat Blueberry Lemon Pancakes;
Sauce adapted from Eating Well
These look delicious, especially with the blackberries on top of them. I’m a sucker for both lemon and blackberries. We’re having pancakes for dinner tomorrow so I may have to try these instead of the plain ones!
These look delicious. I will be trying them soon. I love lemon poppyseed everything.
Ricotta pancakes!? You.are.my.hero.
Fabulous recipe 😉
I have to say, these look totally delicious. I’d really like to try these out – lemon poppy seed ricotta sounds fabulous. 🙂
Wow, those berries look delicious on these!
What a lovely combo for your pancakes and I love the berries on top…awesome 🙂
Lovely recipe! I love poppy seeds, though I have never had them in pancakes. The sauce looks to die for 🙂 Delicious!
I have to try ricotta pancakes. They sound absolutely divine.
I love having pancakes for breakfast never made them with ricotta or lemon poppy seed 🙂 Would love to try! Thanks for sharing and congrats for making Top 9 ~
congrats on top 9 these look fabulous!
Yum! I love lemon and berries, but I’ve never tried them in the form of a pancake! Well done on getting in the top 9 – sending you some buzz!
Yum! These sound really good… I bet the lemon perks up the heavy whole wheat flour… I’ll have to try these!