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Fluffy Lemon Ricotta Pancakes with Easy Homemade Blueberry Compote

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

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 cup (250g) whole milk ricotta cheese
  • 1/2 cup (120 ml) milk (whole or 2%, or almond milk for dairy-free)
  • 2 large eggs, room temperature
  • Zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • Unsalted butter, for cooking and optional topping
  • Blueberry compote:
  • 1 1/2 cups (225g) fresh or frozen blueberries
  • 2 tablespoons sugar (adjust to taste)
  • 1 teaspoon lemon juice
  • 2 tablespoons water

Instructions

  1. In a medium bowl, whisk together flour, baking powder, salt, and sugar.
  2. In a separate large bowl, beat eggs until frothy, then add ricotta, milk, lemon zest, lemon juice, and vanilla extract. Stir gently to combine.
  3. Gradually fold dry ingredients into wet ingredients until just combined; batter will be thick and slightly lumpy. Do not overmix.
  4. Preheat a nonstick skillet or griddle over medium heat and melt a small pat of butter, swirling to coat the surface.
  5. Pour 1/4 cup batter onto skillet. Cook until bubbles form on surface and edges look set, about 2-3 minutes. Flip and cook another 2 minutes until golden and cooked through.
  6. Transfer cooked pancakes to a warm oven (about 200°F / 90°C) to keep warm while cooking remaining batter.
  7. To make blueberry compote, combine blueberries, sugar, lemon juice, and water in a small saucepan. Simmer over medium-low heat, stirring occasionally, until berries burst and mixture thickens, about 8 minutes. Adjust sugar to taste.
  8. Serve pancakes stacked with warm blueberry compote spooned over the top. Add butter or maple syrup if desired.

Notes

Do not overmix the batter to keep pancakes tender and fluffy. Use fresh lemon zest for best flavor. Keep cooked pancakes warm in a low oven to avoid drying out. If batter is too thick, add a splash more milk. Flip pancakes only once when bubbles form and edges look set.

Nutrition

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

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