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lemon pancakes with whipped honey ricotta and maple syrup pour

lemon poppy seed ricotta pancakes

lemon pancakes are the perfect breakfast, filled with tons of delicious flavor. from the lemon to the whipped honey ricotta topping, your taste buds will be in heaven.
Prep Time 20 mins
Cook Time 20 mins
resting time 30 mins
Total Time 1 hr
Course Breakfast, brunch, Dessert
Servings 2 people
Calories 360 kcal


  • 2 eggs
  • ½ cup ricotta part-skim
  • ¼ cup almond milk unsweetened
  • 2 tsp vanilla
  • ½ lemon juice
  • 1 lemon zest
  • 1 tsp baking powder
  • 1 cup gluten-free flour
  • 1 tbsp poppy seeds

whipped honey ricotta

  • 1 cup ricotta part-skim
  • 1 tbsp honey


  • whisk eggs then add in remaining wet ingredients
  • mix until fully combined
  • add flour ⅓ cup at a time, mixing in between each portion
  • zest your lemon and then add it into the better, don't mix again yet
  • add in baking powder and poppy seeds
  • mix until fully combined and then let the batter sit for 30 minutes
  • while the batter is resting, start to heat up your griddle. i use a flat griddle because i find it easier to flip and avoid any sticking to a regular pan. however, if you only have a pan or prefer to use one, that's fine as well!
  • once heated, spray the pan with non-stick spray
  • use a ¼ cup to measure and scoop the pancake batter, giving each enough space on the pan. i like to leave about an inch between each pancake
  • once little bubbles start to form on top, it is time to flip!
  • repeat until all the batter is used up

whipped honey ricotta

  • time to prepare the whipped honey ricotta!
  • combine the honey and ricotta into a small mixing bowl and whisk until light and fluffy
  • top your pancakes with this delicious spread and enjoy!


  • cooking spray : my preference is coconut oil for sweet recipes like this
  • topping suggestions : coconut, fresh blueberries, honey drizzle, maple syrup
  • eat them while they're hot + fresh!
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