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Fluffy Lemon Ricotta Pancakes with Blueberry Compote

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Light, fluffy pancakes with a zesty lemon flavor and creamy ricotta, topped with a warm, sweet blueberry compote. Perfect for a special breakfast or brunch treat.

Ingredients

Scale
  • 1 cup (250g) ricotta cheese (whole-milk recommended)
  • 1 cup (125g) all-purpose flour (or almond flour for gluten-free)
  • 2 tablespoons granulated sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 large eggs, room temperature
  • ½ cup (120ml) whole milk (or dairy-free milk like oat or almond)
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • Butter or oil for cooking (unsalted butter recommended)
  • For the Blueberry Compote:
  • 2 cups (300g) fresh or frozen blueberries
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon lemon juice
  • ½ teaspoon vanilla extract (optional)

Instructions

  1. Prepare the blueberry compote: Place blueberries, maple syrup, lemon juice, and vanilla extract in a small saucepan over medium heat. Simmer gently for 8–10 minutes, stirring occasionally, until berries burst and mixture thickens. Remove from heat and set aside to cool.
  2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Blend wet ingredients: In a separate bowl, lightly beat eggs. Add ricotta cheese, milk, lemon zest, lemon juice, and vanilla extract. Stir gently to combine, leaving some small lumps of ricotta.
  4. Combine wet and dry: Pour wet ingredients into dry mixture. Fold gently with a rubber spatula until just combined; do not overmix.
  5. Heat skillet: Warm a non-stick or cast iron skillet over medium-low heat. Add a small pat of butter and let it melt.
  6. Cook pancakes: Using a ¼ cup measure, pour batter onto skillet. Cook 2-3 minutes until bubbles form and edges look set, then flip and cook another 2 minutes until golden and cooked through. Adjust heat as needed.
  7. Keep pancakes warm: Transfer cooked pancakes to a plate and loosely cover with foil while finishing the batch.
  8. Serve: Stack pancakes, spoon warm blueberry compote over the top, and optionally add whipped cream or extra ricotta.

Notes

Do not overmix the batter to keep pancakes tender and airy. Use room temperature eggs and milk for better batter consistency. Control heat to medium-low to avoid burning. Flip pancakes only once when bubbles form and edges look set. Keep cooked pancakes warm in a low oven if serving a crowd. If batter is too thick, add a splash more milk.

Nutrition

Keywords: lemon ricotta pancakes, blueberry compote, fluffy pancakes, brunch recipe, easy breakfast, ricotta cheese pancakes

Find it online: https://tinastirs.com/fluffy-lemon-ricotta-pancakes-recipe-easy-with-blueberry-compote/