Lemon Poppy Pancakes Recipe

Dry ingredients

In a medium bowl whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 2 tbsp granulated sugar, 1 tbsp lemon zest, and 1 tbsp poppy seeds until evenly distributed.

Wet ingredients

In a separate bowl gently whisk 1/2 cup whole milk with 1/2 cup whole-milk ricotta until mostly smooth. Add 1 large egg, 2 tbsp melted unsalted butter (cooled slightly), and 1/2 tsp vanilla extract; whisk until blended.

Combine batter

Pour the wet mixture into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Do not overmix; small lumps are fine. Let rest 5 minutes to hydrate the flour and thicken slightly. If batter feels too thick for pouring, add up to 1-2 tbsp milk to loosen.

Cook pancakes

Heat a nonstick skillet or griddle over medium heat and brush lightly with melted butter. Once hot, scoop 1/4 cup batter per pancake onto the pan, spacing them 1-2 inches apart. Cook 2–3 minutes until bubbles form on the surface and edges look set, then flip and cook 1–2 more minutes until golden and cooked through. Keep cooked pancakes warm in a 200°F (95°C) oven while you finish the batch.

Combine 1 cup blueberries, 2 tbsp granulated sugar, 1 tbsp fresh lemon juice, and 2 tbsp water in a small saucepan over medium heat. Bring to a gentle simmer and stir occasionally. If using frozen berries, cook a little longer until they release juices. Mix 1/2 tsp cornstarch with a few drops of cold water to make a slurry and stir into the simmering berries to thicken. Simmer 1 minute more until glossy. Remove from heat and let cool slightly; compote will thicken as it cools.

Mix base

In a small heavy-bottomed saucepan, whisk together 3 large egg yolks and 1/2 cup granulated sugar until smooth and slightly paler. Whisk in 1/4 cup fresh lemon juice and 1 tsp lemon zest.

Place the saucepan over low–medium heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens and coats the back of the spoon (about 5–7 minutes). Do not let it boil vigorously or the eggs may scramble. Remove from heat and immediately whisk in 2 tbsp cold cubed unsalted butter until fully incorporated and the curd is glossy. Strain through a fine-mesh sieve into a small bowl if you want an ultra-smooth curd. Cool slightly; it will thicken further as it cools.

Stack pancakes (2–3 per serving) on plates. Spoon 2–3 tbsp warm blueberry compote over the stack, then dollop 1–2 tbsp lemon curd on top or at the side. Dust lightly with 1 tsp confectioners' sugar if desired and scatter a few fresh blueberries and lemon slices for garnish. Serve immediately.

Storage: Refrigerate leftover lemon curd and compote in airtight containers for up to 5 days. Pancakes keep covered in the refrigerator 1–2 days; reheat gently in a skillet or oven.