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Fluffy Lemon Ricotta Pancakes Recipe with Easy Blueberry Compote

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Light, fluffy lemon ricotta pancakes paired with a luscious blueberry compote, perfect for a bright and comforting breakfast or brunch.

Ingredients

Scale
  • 1 cup (250g) ricotta cheese (whole milk recommended)
  • 1 cup (125g) all-purpose flour (or gluten-free flour blend)
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • Zest of 1 large lemon
  • ¾ cup (180ml) whole milk (or any milk of choice)
  • Butter or oil for cooking
  • 2 cups (300g) fresh or frozen blueberries
  • ¼ cup (50g) granulated sugar (adjust to taste)
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon vanilla extract
  • Optional: pinch of cinnamon

Instructions

  1. Prepare the blueberry compote: In a small saucepan over medium heat, combine blueberries, sugar, lemon juice, and vanilla extract. Stir occasionally and simmer for about 10 minutes until berries burst and mixture thickens slightly. Add cinnamon if desired. Set aside to cool.
  2. Mix the dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Combine wet ingredients: In another bowl, beat eggs with ricotta, milk, lemon zest, and vanilla extract until smooth. Drain excess liquid from ricotta if too wet.
  4. Fold wet into dry: Pour wet mixture into dry ingredients and gently fold with a spatula. Do not overmix; batter should be thick with some small lumps.
  5. Preheat skillet: Warm a non-stick pan over medium heat and lightly grease with butter or oil. Wait until hot but not smoking.
  6. Cook pancakes: Spoon about ¼ cup (60ml) batter per pancake onto skillet. Cook 2-3 minutes until bubbles form and edges set. Flip and cook another 2 minutes until golden and cooked through. Adjust heat as needed.
  7. Keep warm: Transfer cooked pancakes to a plate and keep warm in a low oven (about 200°F / 95°C) while finishing the batch.
  8. Serve: Stack pancakes, spoon warm blueberry compote on top, and enjoy immediately.

Notes

Use room temperature eggs and ricotta for best texture. Do not overmix batter to keep pancakes fluffy. Adjust batter thickness with milk or flour as needed. Blueberry compote can be made ahead and stored refrigerated for up to 3 days. For vegan adaptation, substitute ricotta with coconut yogurt or soft tofu and eggs with flax eggs.

Nutrition

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

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