Preserved Lemon and Poppyseed Pancakes

15 INGREDIENTS • 6 STEPS • 30MINS

Preserved Lemon and Poppyseed Pancakes

These light, fluffy pancakes take a citrusy, nutty twist with the addition of preserved lemon and poppyseeds. Creamy ricotta and buttermilk create a tender, rich texture, while vanilla and almond extract add a delicate depth of flavor. The preserved lemon sugar infusion gives each bite a sweet-salty balance, making these pancakes bright, slightly tangy, and utterly irresistible. Drizzled with maple syrup and topped with butter and thinly sliced preserved lemon, they’re the perfect brunch upgrade.
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These light, fluffy pancakes take a citrusy, nutty twist with the addition of preserved lemon and poppyseeds. Creamy ricotta and buttermilk create a tender, rich texture, while vanilla and almond extract add a delicate depth of flavor. The preserved lemon sugar infusion gives each bite a sweet-salty balance, making these pancakes bright, slightly tangy, and utterly irresistible. Drizzled with maple syrup and topped with butter and thinly sliced preserved lemon, they’re the perfect brunch upgrade.


Ingredient Highlights



  • Preserved Lemon: Adds a unique, salty-citrusy depth that balances the sweetness.
  • Ricotta & Buttermilk: A duo that ensures rich, tender pancakes with a slight tang.
  • Poppyseeds: Provide a subtle crunch and a nutty contrast to the bright lemon flavor.
  • Macerated Lemon Sugar: Mashing the sugar into the preserved lemon infuses the batter with flavor.

Pro Tips for the Best Pancakes

  • Let the batter rest for 10 minutes: This allows the flour to hydrate and creates fluffier pancakes.
  • Use medium heat for even browning: Too high, and the pancakes burn before cooking through.
  • Don’t overmix the batter: A few lumps are fine—this prevents dense pancakes.
  • Serve with extra preserved lemons: Their bold, citrusy pop enhances every bite.

Frequently Asked Questions



Can I substitute fresh lemon for preserved lemon?

Not exactly—preserved lemon has a deeper, more complex flavor, but you can use zested fresh lemon + a pinch of salt as a substitute.

Can I make these ahead of time?

Yes! Store in an airtight container and reheat in a skillet or toaster for the best texture.

What’s the best syrup pairing?

Classic maple syrup, or try a honey-lemon drizzle for extra brightness.

author_avatar
Gordon Ramsay
Born in Scotland and raised in Stratford-upon-Avon, England, Gordon Ramsay trained with top chefs and opened successful restaurants worldwide. He's also a global TV star with shows like Next Level Chef, Hell’s Kitchen, and MasterChef.
https://www.gordonramsay.com/

30MINS

Total Time

$4.62

Cost Per Serving

Ingredients

Servings
2
us / metric
Granulated Sugar
4 Tbsp
Granulated Sugar
Preserved Lemon
2 Tbsp
Minced Preserved Lemons
Vanilla Extract
1 tsp
Vanilla Extract
Almond Extract
1/4 tsp
Almond Extract
optional
Large Egg
3
Large Eggs
Whole Milk Ricotta Cheese
3/4 cup
Whole Milk Ricotta Cheese
Buttermilk
4 Tbsp
Buttermilk
Butter
2 Tbsp
Butter, melted, cooled
All-Purpose Flour
3/4 cup
All-Purpose Flour
Poppy Seeds
2 tsp
Poppy Seeds
Baking Powder
1 tsp
Baking Powder
Kosher Salt
1 tsp
Kosher Salt
Assembly
Butter
to taste
Butter
Preserved Lemon
to taste
Preserved Lemons, sliced
Maple Syrup
to taste
Maple Syrup
Love This Recipe?
author_avatar
Gordon Ramsay
Born in Scotland and raised in Stratford-upon-Avon, England, Gordon Ramsay trained with top chefs and opened successful restaurants worldwide. He's also a global TV star with shows like Next Level Chef, Hell’s Kitchen, and MasterChef.
https://www.gordonramsay.com/

Cooking Instructions

Hide images
step 1
In a large mixing bowl, combine the Granulated Sugar (4 Tbsp) and Preserved Lemons (2 Tbsp). Use a fork to mash the sugar into the lemon. Set aside until a syrup begins to form, about 5 minutes.
step 2
Add the Vanilla Extract (1 tsp) and Almond Extract (1/4 tsp), if using, the Large Eggs (3), Whole Milk Ricotta Cheese (3/4 cup), Buttermilk (4 Tbsp), and melted Butter (2 Tbsp) to the sugar mixture and whisk to combine.
step 3
In a small mixing bowl, whisk together the All-Purpose Flour (3/4 cup), Poppy Seeds (2 tsp), Baking Powder (1 tsp), and Kosher Salt (1 tsp).
step 4
Gently fold in the dry ingredients into the wet ingredients until just combined. Let the batter rest for 10 minutes.
step 5
Heat a large skillet over medium heat and add 1 tablespoon butter. Scoop ¼ cup of the batter onto the skillet and cook until the edges begin to turn golden brown and the top is bubbling. Flip and continue cooking for another 2 minutes.
step 6
Serve pancakes with more Butter (to taste), sliced Preserved Lemons (to taste), and Maple Syrup (to taste).
step 6 Serve pancakes with more Butter (to taste), sliced Preserved Lemons (to taste), and Maple Syrup (to taste).

RECIPES TAG

Breakfast
American
Brunch
Comfort Food
Shellfish-Free
Dessert
Vegetarian
No-Bake Dessert
Mother's Day
Summer
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