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Fluffy Lemon Ricotta Pancakes Recipe with Easy Blueberry Compote

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These fluffy lemon ricotta pancakes are tender and tangy, perfectly complemented by a warm, sweet blueberry compote. A quick and easy breakfast that feels like a special treat.

Ingredients

Scale
  • 1 cup (250g) ricotta cheese (whole-milk preferred)
  • 1 cup (120g) all-purpose flour
  • 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 tablespoon lemon juice as a substitute)
  • 2 tablespoons unsalted butter, melted (plus more for cooking)
  • Zest of 1 large lemon
  • 1 tablespoon fresh lemon juice
  • For the Blueberry Compote:
  • 2 cups (300g) fresh or frozen blueberries
  • 2 tablespoons granulated sugar (adjust to taste)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest (optional)
  • 1 tablespoon water (only if needed to loosen the compote)

Instructions

  1. Prepare the blueberry compote: In a small saucepan over medium heat, combine the blueberries, sugar, and lemon juice. Stir occasionally, cooking for about 8-10 minutes until the berries start to burst and the mixture thickens slightly. If it looks dry, add a splash of water. Remove from heat and stir in lemon zest if using. Set aside to cool slightly.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Combine wet ingredients: In another bowl, beat the eggs gently. Stir in the ricotta, buttermilk, melted butter, lemon zest, and lemon juice until smooth.
  4. Fold batter: Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold them together until just combined. Do not overmix; a few lumps are okay.
  5. Heat the skillet: Warm your skillet or griddle over medium heat. Add a small pat of butter or a light coating of oil. Test readiness by sprinkling a few drops of water; they should sizzle and evaporate quickly.
  6. Cook pancakes: Pour about ¼ cup (60ml) of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook the other side for another 2 minutes until golden and cooked through.
  7. Keep warm and serve: Transfer cooked pancakes to a warm plate or oven set to low heat. Repeat with remaining batter. Serve topped with warm blueberry compote and optional powdered sugar or maple syrup.

Notes

Use room temperature eggs and buttermilk for best results. Do not overmix the batter to keep pancakes fluffy. Cook on medium heat and avoid pressing pancakes while cooking. Blueberry compote can be made ahead and stored in the fridge for up to 3 days.

Nutrition

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

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