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Fluffy Lemon Ricotta Pancakes Recipe with Easy Blueberry Compote

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Light, airy pancakes made with ricotta and lemon zest, served with a warm blueberry compote. A comforting yet fresh breakfast perfect for weekends or special occasions.

Ingredients

Scale
  • 1 cup (240g) ricotta cheese (whole milk recommended)
  • 1 cup (125g) all-purpose flour (or almond flour for gluten-free)
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) milk (dairy or dairy-free like oat milk)
  • Zest of 1 lemon (about 1 tablespoon)
  • 1 teaspoon pure vanilla extract
  • Butter or oil for cooking
  • For the Blueberry Compote:
  • 2 cups (300g) fresh or frozen blueberries
  • 1/4 cup (50g) granulated sugar (adjust to taste)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
  • A pinch of salt

Instructions

  1. Prepare the Blueberry Compote: In a small saucepan, combine blueberries, sugar, lemon juice, and a pinch of salt over medium heat.
  2. Bring to a gentle simmer, stirring occasionally.
  3. If using cornstarch, stir in the cornstarch slurry once the berries start to release juice; cook for another 1-2 minutes until thickened.
  4. Remove from heat and set aside to cool slightly while you make the pancakes.
  5. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
  6. Mix Wet Ingredients: In a separate bowl, beat the eggs, then whisk in ricotta, milk, lemon zest, and vanilla extract until smooth.
  7. Combine Batter: Pour wet ingredients into the dry ingredients and stir gently just until combined. The batter will be slightly lumpy—avoid overmixing.
  8. Heat the Pan: Place skillet or griddle over medium heat and add butter or oil.
  9. Once hot, spoon about 1/4 cup (60ml) batter per pancake onto the pan.
  10. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
  11. Flip carefully and cook for another 1-2 minutes until golden and cooked through.
  12. Keep cooked pancakes warm in a low oven (around 200°F/93°C) if making multiple batches.
  13. Serve: Stack pancakes on plates and spoon warm blueberry compote over the top.
  14. Optionally, add a dusting of powdered sugar or a dollop of whipped cream.

Notes

Do not overmix the batter to keep pancakes tender and fluffy. Let batter rest for 5 minutes before cooking to activate baking powder. Use a thin, wide spatula for flipping. Adjust sugar in compote to taste. Keep cooked pancakes warm in a low oven if making multiple batches. For gluten-free, use almond or oat flour and consider adding an extra egg or baking powder. Vegan adaptations include plant-based ricotta, flax eggs, and non-dairy milk.

Nutrition

Keywords: lemon ricotta pancakes, blueberry compote, fluffy pancakes, breakfast recipe, easy brunch, gluten-free option, vegan adaptation

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