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Fluffy Brown Butter Lemon Ricotta Pancakes with Easy Blueberry Compote

brown butter lemon ricotta pancakes - featured image
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These fluffy and tender pancakes combine brown butter, lemon zest, and ricotta for a rich yet light breakfast treat, topped with a simple homemade blueberry compote.

Ingredients

Scale
  • 1 cup (250g) whole milk ricotta cheese
  • 2 large eggs, room temperature
  • 1 cup (130g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Zest of 1 medium lemon (about 1 tablespoon)
  • 4 tablespoons (56g) unsalted butter, browned
  • 1 teaspoon pure vanilla extract (optional)
  • For the Blueberry Compote:
  • 2 cups (300g) fresh or frozen blueberries
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • Pinch of ground cinnamon (optional)

Instructions

  1. Brown the Butter: In a small saucepan over medium heat, melt the butter. Stir gently as it foams and turns golden brown with a nutty aroma, about 4-5 minutes. Remove from heat and let cool slightly.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest until combined.
  3. Combine Wet Ingredients: In a separate bowl, whisk ricotta, eggs, vanilla extract (if using), and browned butter. Ensure butter is not too hot to avoid scrambling eggs.
  4. Make the Batter: Pour wet ingredients into dry mixture and gently fold with a spatula until just combined. Small lumps are okay; do not overmix.
  5. Preheat the Pan: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Test heat by flicking water drops; they should dance and evaporate quickly.
  6. Cook Pancakes: Scoop about ¼ cup (60ml) batter per pancake onto the pan. Cook 2-3 minutes until bubbles form and edges set. Flip and cook 1-2 minutes until golden and cooked through. Adjust heat as needed.
  7. Keep Warm: Transfer cooked pancakes to a warm plate or low oven while finishing the batch.
  8. Make Blueberry Compote: In a small saucepan, combine blueberries, honey or maple syrup, lemon juice, lemon zest, and cinnamon if using. Simmer over medium-low heat for 8-10 minutes, stirring occasionally, until berries burst and sauce thickens. Remove from heat.
  9. Serve: Stack pancakes, spoon blueberry compote over the top, and optionally add butter or powdered sugar.

Notes

If batter is too thick, add 1-2 tablespoons milk to loosen. Use medium heat to avoid burning pancakes. Wait for bubbles and set edges before flipping. Keep pancakes warm in a low oven (200°F / 95°C) while cooking remaining batter. Brown butter carefully to avoid bitterness.

Nutrition

Keywords: pancakes, ricotta pancakes, lemon pancakes, brown butter, blueberry compote, brunch, easy breakfast, fluffy pancakes

Find it online: https://bitefuljoy.com/fluffy-brown-butter-lemon-ricotta-pancakes-easy-blueberry-compote-recipe/