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Fluffy Lemon Ricotta Pancakes with Berry Compote

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Light and pillowy lemon ricotta pancakes paired with a vibrant homemade berry compote, perfect for a bright and comforting weekend breakfast.

Ingredients

Scale
  • 1 cup (250g) whole milk ricotta cheese
  • 1 cup (125g) all-purpose flour (or almond flour for gluten-free)
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Pinch of salt
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) whole milk
  • Zest of 1 lemon (about 1 tablespoon)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • Butter or oil for cooking
  • 2 cups mixed berries (fresh or frozen; blueberries, raspberries, blackberries)
  • 2 tablespoons granulated sugar (adjust to taste)
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract

Instructions

  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, beat the eggs lightly. Stir in the ricotta, milk, lemon zest, lemon juice, and vanilla extract until combined but still slightly lumpy.
  3. Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined; a few lumps are okay.
  4. Let the batter sit at room temperature for 10 minutes to hydrate and activate the baking powder.
  5. While the batter rests, heat the berries, sugar, and lemon juice in a saucepan over medium heat. Stir occasionally until the berries break down and the mixture thickens slightly. Remove from heat and stir in vanilla extract.
  6. Heat a non-stick skillet or griddle on medium-low. Add a small pat of butter and swirl to coat.
  7. Pour about 1/4 cup (60ml) batter per pancake onto the hot surface. Cook until bubbles form on the surface and edges look set, about 2-3 minutes, then flip and cook the other side another 2 minutes or until golden brown.
  8. Stack the pancakes, spoon generous amounts of warm berry compote over them, and serve immediately.

Notes

Do not overmix the batter to keep pancakes fluffy. Use room temperature eggs and dairy for best results. Cook pancakes on medium-low heat to avoid burning. Resting the batter for 10 minutes improves texture. If compote is too watery, simmer longer or add cornstarch slurry to thicken. For dairy-free, substitute ricotta with thick coconut yogurt and milk with nut milk.

Nutrition

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

Find it online: https://tessierecipes.com/fluffy-lemon-ricotta-pancakes-recipe-easy-homemade-berry-compote/