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Fluffy Lemon Ricotta Pancakes with Blueberry Compote

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Light and airy pancakes made with ricotta cheese and fresh lemon zest, served with a sweet and tangy blueberry compote. Perfect for a fresh and comforting breakfast or brunch.

Ingredients

Scale
  • 1 cup (250g) ricotta cheese (whole milk recommended)
  • 1 cup (125g) all-purpose flour
  • 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-free almond milk optional)
  • 2 teaspoons lemon zest (freshly grated from about 1 lemon)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract (optional)
  • Butter or oil for cooking
  • For the Blueberry Compote:
  • 1 cup (150g) fresh or frozen blueberries
  • 2 tablespoons sugar (adjust to taste)
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon ground cinnamon (optional)
  • 1 tablespoon water

Instructions

  1. Make the Blueberry Compote: In a small saucepan, combine blueberries, sugar, lemon juice, cinnamon (if using), and water. Simmer over medium heat, stirring occasionally, until blueberries burst and mixture thickens, about 7-8 minutes. Remove from heat and set aside to cool.
  2. Prepare the Pancake Batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, beat eggs with ricotta, milk, lemon zest, lemon juice, and vanilla extract until smooth. Pour wet ingredients into dry and gently fold until just combined; batter should be slightly lumpy.
  3. Heat the Skillet: Place skillet or griddle over medium heat and add butter or oil. Heat until a few drops of water sizzle and evaporate quickly.
  4. Cook the Pancakes: Using a 1/4 cup measuring cup, scoop batter onto skillet spaced about 2 inches apart. Cook until bubbles form and edges look set, about 2-3 minutes. Flip and cook another 2 minutes until golden and cooked through. Adjust heat as needed.
  5. Serve Immediately: Stack pancakes on warm plates and spoon warm blueberry compote over the top. Add butter or maple syrup if desired.

Notes

Do not overmix the batter to keep pancakes tender. Use room temperature eggs and milk for best results. Let batter rest 5 minutes before cooking. Keep cooked pancakes warm in a 200°F oven. Fresh or frozen blueberries work well for compote; avoid canned. Add a splash of vanilla or almond extract for extra flavor. Pancakes can be kept warm on a baking sheet in the oven while finishing the batch.

Nutrition

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

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