Print

Fluffy Lemon Ricotta Pancakes with Blueberry Compote

lemon ricotta pancakes - featured image
Print Recipe

Bright, fluffy lemon ricotta pancakes paired with a naturally sweetened blueberry compote, perfect for a quick and easy brunch that feels indulgent yet fresh.

Ingredients

Scale
  • 1 cup (240g) ricotta cheese (whole-milk preferred)
  • 1 cup (125g) all-purpose flour (or almond flour for gluten-free)
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • ¾ cup (180ml) buttermilk (or milk with 1 tsp lemon juice as substitute)
  • 2 tablespoons unsalted butter, melted (plus extra for cooking)
  • Zest of 1 large lemon
  • 1 teaspoon pure vanilla extract (optional)
  • For the Blueberry Compote:
  • 2 cups (300g) fresh or frozen blueberries
  • 2 tablespoons water
  • 1 tablespoon honey or maple syrup (adjust to taste)
  • 1 teaspoon lemon juice
  • ½ teaspoon lemon zest

Instructions

  1. Make the Blueberry Compote: In a small saucepan over medium heat, combine blueberries, water, honey or maple syrup, lemon juice, and lemon zest. Stir occasionally and cook for 8–10 minutes until blueberries burst and mixture thickens. Remove from heat and set aside to 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 lightly. Add ricotta cheese, buttermilk, melted butter, lemon zest, and vanilla extract. Whisk until smooth but do not overmix.
  4. Bring Batter Together: Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined; batter should be slightly lumpy.
  5. Heat the Skillet: Place skillet or griddle over medium heat. Add a small pat of butter and let it melt, coating the surface.
  6. Cook the Pancakes: Using a ¼ cup measuring cup, pour batter onto skillet. Cook 2–3 minutes until bubbles form and edges look set. Flip and cook another 2 minutes until golden and cooked through.
  7. Keep Warm: Transfer cooked pancakes to a plate and cover loosely with foil while finishing the batch.
  8. Serve: Stack pancakes, spoon blueberry compote over the top, add maple syrup or whipped cream if desired, and garnish with fresh lemon zest.

Notes

[‘Do not overmix the batter; a few lumps keep pancakes airy.’, ‘Use room temperature ingredients for better rise.’, ‘Cook on medium heat to avoid burning and ensure even cooking.’, ‘Keep cooked pancakes warm in a low oven (~200°F) if serving a crowd.’, ‘For fluffier pancakes, separate eggs and fold whipped egg whites into batter.’, ‘Blueberry compote can be made ahead and refrigerated for up to 5 days.’, ‘For dairy-free version, substitute ricotta with tofu ricotta and buttermilk with plant-based milk plus lemon juice.’, ‘Gluten-free option: use almond flour or gluten-free baking blend.’, ‘Freeze leftover pancakes in a single layer and reheat gently.’]

Nutrition

Keywords: lemon ricotta pancakes, blueberry compote, fluffy pancakes, brunch recipe, easy breakfast, homemade pancakes, gluten-free option, dairy-free option

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