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Fluffy Lemon Ricotta Pancakes Recipe with Easy Blueberry Compote Tutorial

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These fluffy lemon ricotta pancakes are light, tangy, and tender, paired perfectly with a sweet and tart blueberry compote. A quick and easy breakfast or brunch recipe that feels like a little celebration on a plate.

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
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon fresh lemon zest (about 1 lemon)
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon vanilla extract (optional)
  • For the Blueberry Compote:
  • 2 cups (300g) fresh or frozen blueberries
  • 2 tablespoons maple syrup or honey
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract (optional)
  • Pinch of salt

Instructions

  1. Grate the lemon zest, squeeze the lemon juice, and separate the eggs.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, beat the eggs lightly. Add ricotta, melted butter, lemon zest, lemon juice, and vanilla extract. Whisk until smooth but do not overmix.
  4. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Batter will be thick and lumpy.
  5. Heat a non-stick skillet or griddle over medium-low heat and brush lightly with butter.
  6. Scoop about 1/4 cup (60 ml) of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
  7. Flip gently and cook another 2 minutes until golden and cooked through. Adjust heat as needed.
  8. Transfer cooked pancakes to a plate and tent loosely with foil to keep warm.
  9. To make the blueberry compote, combine blueberries, maple syrup, lemon juice, vanilla extract, and salt in a small saucepan over medium heat.
  10. Cook, stirring occasionally, until blueberries burst and sauce thickens slightly, about 5-7 minutes. Remove from heat and let cool slightly.
  11. Serve pancakes stacked with warm blueberry compote spooned over the top. Optionally add a dollop of yogurt or sprinkle powdered sugar.

Notes

Avoid overmixing the batter to keep pancakes fluffy. Use medium-low heat to prevent burning. If batter is too thick, add 1-2 tablespoons of milk. For dairy-free, substitute ricotta with coconut yogurt or plant-based ricotta. Frozen blueberries can be used for compote but thaw slightly first. Keep cooked pancakes warm in a low oven (200°F) while finishing the batch.

Nutrition

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

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