Four Seasons' Lemon Ricotta Poppy Seed Pancakes

READY IN: 45mins
Recipe by berry271

These are super fluffy, super yummy pancakes. Courtesy of the Martha Stewart Show. I actually secretly (or maybe not so secretly) despise Martha for being so insanely perfect, but hey, I can't deny that she found an awesome pancake recipe. You can prepare up to and including step 4 the evening before if that makes your morning go easier. It does mine.

Top Review by Bonnie G 2

I really struggled with this review. Made this for breakfast when I wanted to try something a little differant from our regular buttermilk pancakes. I followed the recipe exactly and we LOVED the lemon flavor in this recipe - but the texture was more cake-like than pancakes and was a bit off putting to us. That said, if you are prepared for the texture, these are very good, I would just recommend you only use a sprinkling of powdered sugar and maybe fresh berries to top and stay away from any syrup as it does not hold up well to that.

Ingredients Nutrition


  1. Melt butter.
  2. Seperate eggs, set whites aside (refridgerate if prepping batter for the next morning).
  3. In a large bowl, mix together butter, egg yolks, ricotta, and vanilla.
  4. Add flour, baking powder, sugar, salt, lemon zest, and poppy seeds and stir to combine well.
  5. Using an electric mixer beat egg whites until they form stiff peaks.
  6. Gently fold the egg whites into the pancake batter.
  7. Oil a skillet and heat over medium high.
  8. Using about 1/2 cup batter at a time, cook each pancake until golden, about 2 minutes on each side.
  9. Serve with powdered sugar or strawberry syrup.

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