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Cinnamon Spiced Ricotta Pancakes with Poppy Seeds Recipe

Warm ricotta pancakes with cinnamon and poppy seeds for a delightful breakfast.

Preparation Time: 10 minutes

Total Time: 35 minutes

Yield: 4 servings


2 cups self-raising flour, sifted

2 Tbsp. powdered sugar

½ tsp. cinnamon, ground

2 Tbsp. poppy seeds

1 cup buttermilk

1 medium egg, lightly beaten

½ cup ricotta cheese

cooking oil spray

honey, to serve


  1. In a large bowl, combine the flour, powdered sugar, cinnamon, and poppy seeds. Make a well in the center. Add the milk, egg, and ricotta cheese. Using a wooden spoon, stir until just combined (do not over mix).
  2. Lightly spray a medium sized non-stick frying pan with oil spray. Place over medium heat.

  3. Pour ¼ cup of pancake mixture into the pan and form round cakes. Cook pancake for 2 minutes or until small bubbles start to show on the surface. Flip over to cook the other side for 1 to 2 minutes or until golden and cooked through. Transfer to a plate and cover to keep warm with kitchen towel. Repeat with remaining batter, spraying pan with oil if necessary.
  4. Divide pancakes onto 4 individual plates. Drizzle with honey.
  5. Serve and enjoy.


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