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Fluffy Lemon Ricotta Pancakes with Blueberry Compote

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These fluffy lemon ricotta pancakes combine the creamy texture of ricotta with bright lemon zest, topped with a luscious blueberry compote. Perfect for a quick, easy, and crowd-pleasing brunch.

Ingredients

Scale
  • 1 cup (250g) ricotta cheese (whole-milk recommended)
  • 1 cup (125g) all-purpose flour (or gluten-free flour)
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (180ml) buttermilk (or milk with 1 tablespoon lemon juice)
  • 2 large eggs, room temperature
  • 1 tablespoon fresh lemon zest (about 1 medium lemon)
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons unsalted butter, melted (plus extra for cooking)
  • 2 cups (300g) fresh or frozen blueberries
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. Prep your ingredients by zesting and juicing one lemon. Separate eggs and bring ricotta and eggs to room temperature.
  2. Make the blueberry compote: In a small saucepan, combine blueberries, sugar, lemon juice, and vanilla extract. Cook over medium heat, stirring occasionally, until berries burst and sauce thickens, about 8–10 minutes. Remove from heat and cool.
  3. Mix dry ingredients: whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
  4. Whisk wet ingredients: beat eggs lightly in a separate bowl, then add ricotta, buttermilk, lemon zest, lemon juice, and melted butter. Whisk until smooth with some small lumps.
  5. Combine wet and dry ingredients gently with a spatula until just combined; batter will be thick and lumpy.
  6. Heat skillet over medium heat and brush lightly with melted butter. Test heat with a drop of water.
  7. Cook pancakes: spoon about 1/4 cup batter per pancake onto skillet. Cook 2-3 minutes until bubbles form and edges set, then flip and cook another 2 minutes until golden and cooked through. Adjust heat as needed.
  8. Keep cooked pancakes warm in a low oven or warm plate while finishing the batch.
  9. Serve pancakes warm topped generously with blueberry compote.

Notes

Do not overmix the batter to keep pancakes fluffy. Use room temperature ingredients for best results. Adjust batter thickness with buttermilk or flour as needed. Control heat to avoid burning. Fresh lemon zest is preferred over dried for better flavor. Blueberry compote can be made ahead and stored refrigerated for up to 3 days.

Nutrition

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

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