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Fluffy Lemon Ricotta Pancakes Recipe with Easy Blueberry Compote

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Light and fluffy lemon ricotta pancakes paired with a fresh, homemade blueberry compote. This quick and easy recipe is perfect for a special breakfast or brunch with a bright citrus twist and creamy texture.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons sugar (white or cane)
  • 1/4 teaspoon salt
  • 1 cup (250g) ricotta cheese (whole milk recommended)
  • 1/2 cup (120ml) milk (whole, 2%, or almond milk)
  • 2 large eggs, room temperature
  • 1 tablespoon fresh lemon zest (from 1 medium lemon)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • Unsalted butter, melted, for cooking and serving (optional)
  • 1 1/2 cups (225g) fresh or frozen blueberries
  • 2 tablespoons sugar (for compote)
  • 1 tablespoon fresh lemon juice (for compote)
  • 2 tablespoons water (for compote)
  • Optional: pinch or 1/4 teaspoon cinnamon or vanilla bean (for compote)

Instructions

  1. In a large bowl, whisk together 1 cup all-purpose flour, 2 teaspoons baking powder, 2 tablespoons sugar, and 1/4 teaspoon salt. Set aside.
  2. In a separate bowl, combine 1 cup ricotta cheese, 1/2 cup milk, 2 large eggs, 1 tablespoon lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract. Whisk gently until smooth, leaving some ricotta lumps for texture.
  3. Pour the wet mixture into the dry ingredients. Fold gently with a spatula until just combined. The batter will be thick but pourable. Avoid overmixing.
  4. Preheat a non-stick skillet or griddle over medium heat. Brush or melt about 1 tablespoon unsalted butter on the surface. The pan is ready when water droplets sizzle and evaporate quickly.
  5. Using a 1/4 cup measuring cup, scoop batter onto the pan, spacing pancakes apart. Cook for 3-4 minutes until bubbles form on the surface and edges look set.
  6. Flip pancakes gently with a spatula and cook for an additional 2-3 minutes until golden and cooked through.
  7. Transfer cooked pancakes to a warm plate or keep warm in an oven set to 200°F (90°C) while cooking the rest.
  8. To make the blueberry compote, combine 1 1/2 cups blueberries, 2 tablespoons sugar, 1 tablespoon lemon juice, and 2 tablespoons water in a small saucepan. Simmer over medium heat, stirring occasionally, for 8-10 minutes until berries burst and mixture thickens slightly.
  9. Remove compote from heat and stir in optional cinnamon or vanilla if desired.
  10. Serve pancakes stacked on plates topped generously with warm blueberry compote and a pat of butter or drizzle of maple syrup if desired.

Notes

Let eggs and milk come to room temperature for better mixing. Use fresh lemon zest and juice for best flavor. Fold batter gently to avoid tough pancakes. Cook on medium heat to prevent burning. Keep pancakes warm in oven while finishing the batch. Blueberry compote can be made ahead and stored in fridge up to a week.

Nutrition

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

Find it online: https://rowanrecipes.com/fluffy-lemon-ricotta-pancakes-recipe-with-easy-blueberry-compote-2/