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Fluffy Lemon Ricotta Pancakes Recipe with Easy Blueberry Compote

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Light, fluffy pancakes with creamy ricotta and bright lemon flavor, topped with a fresh, no-sugar-added blueberry compote. Perfect for a special breakfast or brunch treat.

Ingredients

Scale
  • 1 cup (250g) ricotta cheese, whole milk or part-skim
  • 1 cup (125g) all-purpose flour (or gluten-free flour blend for GF version)
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) milk (whole, 2%, or dairy-free milk)
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • Butter or oil for cooking
  • For the Blueberry Compote:
  • 2 cups (300g) fresh or frozen blueberries
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground cinnamon (optional)
  • A splash of water (about 2 tablespoons)

Instructions

  1. Prepare the blueberry compote: In a small saucepan over medium heat, combine blueberries, maple syrup, lemon juice, cinnamon (if using), and water. Simmer gently, stirring occasionally, for 8-10 minutes until berries burst and mixture thickens slightly. Remove from heat and set aside.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Combine wet ingredients: In a separate large bowl, whisk ricotta, eggs, milk, vanilla extract, lemon zest, and lemon juice until smooth.
  4. Make the batter: Gradually add dry ingredients into wet, folding gently with a spatula until just combined. Batter should be slightly thick but pourable. Do not overmix.
  5. Heat skillet: Place skillet or griddle over medium heat and melt a small knob of butter. Wait for butter to foam but not brown.
  6. Cook pancakes: Pour about 1/4 cup batter per pancake onto skillet. Cook 2-3 minutes until bubbles form and edges look set. 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 cooking remaining pancakes.
  8. Serve: Stack pancakes, spoon blueberry compote over top, and optionally add butter or maple syrup.

Notes

Do not overmix the batter to keep pancakes tender. Use room temperature eggs and ricotta for best texture. Cook pancakes on medium heat to avoid burning. If batter is too thick, add a splash more milk; if too thin, add a little flour. Blueberry compote can be made ahead and stored in fridge up to 5 days.

Nutrition

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

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