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Fluffy Lemon Ricotta Pancakes with Easy Homemade Berry Compote

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These fluffy lemon ricotta pancakes are moist and tangy with a hint of lemon, paired perfectly with a homemade berry compote for a delicious and quick breakfast or brunch treat.

Ingredients

Scale
  • 1 cup (250g) ricotta cheese, well-drained
  • 1 cup (125g) all-purpose flour (can swap with gluten-free flour blend)
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 3/4 cup (180ml) buttermilk (or milk with 1 tbsp lemon juice as substitute)
  • Zest of 1 medium lemon (about 1 tablespoon)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • Butter or oil for cooking
  • For the Berry Compote:
  • 2 cups mixed berries (fresh or frozen)
  • 1/4 cup (50g) granulated sugar (adjust to taste)
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • Optional: a splash of water or orange juice if needed to loosen

Instructions

  1. Prepare the dry ingredients: In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt.
  2. Mix the wet ingredients: In another bowl, whisk ricotta cheese until smooth. Add egg, buttermilk, lemon juice, lemon zest, and vanilla extract. Whisk until combined.
  3. Combine wet and dry: Gently fold the dry ingredients into the wet mixture using a rubber spatula. Do not overmix.
  4. Heat your pan: Place a non-stick skillet or griddle over medium heat and add butter or oil. Heat until hot but not smoking.
  5. Cook the pancakes: Pour 1/4 cup batter onto skillet. Cook 2-3 minutes until bubbles form and edges set. Flip and cook another 2 minutes until golden brown.
  6. Keep warm: Transfer cooked pancakes to a warm plate covered loosely with foil while cooking remaining batter.
  7. Make the berry compote: In a small saucepan, combine berries, sugar, lemon juice, and zest. Cook over medium heat, stirring occasionally until thickened, about 8-10 minutes. Add splash of water if too thick. Let cool slightly.
  8. Serve: Stack pancakes, spoon warm berry compote over top, and optionally dust with powdered sugar or add whipped cream.

Notes

Do not overmix the batter; lumps are okay to keep pancakes tender and airy. Let the batter rest 5-10 minutes before cooking for fluffier results. Use fresh lemon zest for best flavor. If batter is too thick, add a splash of buttermilk. Cook pancakes on medium heat to avoid burning or undercooking.

Nutrition

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

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