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Fluffy Lemon Ricotta Pancakes Recipe with Easy Blueberry Compote

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These fluffy lemon ricotta pancakes are light, moist, and bursting with fresh lemon flavor, paired perfectly with a sweet-tart homemade blueberry compote. A delightful brunch treat that’s quick and easy to make.

Ingredients

Scale
  • 1 cup (250g) ricotta cheese (whole milk preferred)
  • 1 cup (120g) all-purpose flour (or gluten-free flour blend)
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Pinch of salt
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) whole milk (dairy or plant-based)
  • Zest of 1 large lemon
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • Butter or oil for the pan (unsalted butter recommended)
  • 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 lemon zest (optional)
  • 2 tablespoons water

Instructions

  1. Prepare the blueberry compote: In a small saucepan, combine blueberries, sugar, lemon juice, and water. Cook over medium heat for 8–10 minutes, stirring occasionally, until blueberries burst and mixture thickens. Remove from heat and cool.
  2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Combine wet ingredients: In another bowl, beat eggs, then add ricotta, milk, lemon zest, lemon juice, and vanilla extract. Whisk until smooth but do not overmix.
  4. Make the batter: Pour wet ingredients into dry ingredients and gently fold until just combined. Batter should be thick but pourable.
  5. Preheat pan: Heat a non-stick skillet or griddle over medium heat. Add butter and swirl to coat. Pan is ready when a drop of water sizzles.
  6. Cook 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 and cooked through. Adjust heat as needed.
  7. Keep warm: Transfer cooked pancakes to a plate and cover loosely with foil.
  8. Serve: Stack pancakes, spoon warm blueberry compote over top, optionally dust with powdered sugar or add whipped cream.

Notes

Do not overmix the batter to keep pancakes tender and fluffy. Use room temperature ingredients for best results. Let batter rest 5–10 minutes before cooking. Adjust heat to avoid burning. Frozen blueberries work well for compote; thaw slightly before cooking.

Nutrition

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

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