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Fluffy Lemon Ricotta Pancakes with Blueberry Compote

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These fluffy lemon ricotta pancakes are tender and moist with a fresh lemony zing, topped with a homemade sweet-tart blueberry compote. Perfect for a quick, easy, and delicious brunch or cozy morning treat.

Ingredients

Scale
  • 1 cup (250g) ricotta cheese (preferably whole-milk)
  • 1 cup (120g) all-purpose flour
  • 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) buttermilk (or whole milk with 1 tsp lemon juice as a substitute)
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon (about 1 tablespoon)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons unsalted butter, melted (plus extra for cooking)
  • 2 cups (300g) fresh or frozen blueberries
  • 3 tablespoons granulated sugar (adjust to taste)
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon vanilla extract (optional)
  • 1 tablespoon water (if needed for consistency)

Instructions

  1. Make the blueberry compote: In a small saucepan over medium heat, combine blueberries, sugar, and lemon juice. Stir occasionally, letting the blueberries break down and the mixture thicken, about 10 minutes. Add water if too thick. Remove from heat and stir in vanilla extract if using. Set aside to cool slightly.
  2. Prepare dry ingredients: In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Mix wet ingredients: In another bowl, beat eggs lightly, then add ricotta, buttermilk, vanilla extract, lemon zest, lemon juice, and melted butter. Whisk until smooth but do not overmix; some lumps from ricotta are fine.
  4. Combine wet and dry: Pour wet ingredients into dry and gently fold together with a spatula or spoon until just combined. Batter should be thick but pourable. Add 1-2 tablespoons more buttermilk if too thick.
  5. Heat skillet: Warm a non-stick or cast iron skillet over medium heat and brush with melted butter. Test heat by flicking a drop of water; if it dances, skillet is ready.
  6. Cook pancakes: Using a 1/4 cup measure, pour batter onto skillet. Cook until bubbles form on surface and edges look set, about 2-3 minutes. Flip and cook other side for 1-2 minutes until golden brown. Adjust heat as needed.
  7. Keep pancakes warm: Transfer cooked pancakes to a plate and loosely cover with foil. Repeat until all batter is used.
  8. Serve: Stack pancakes and spoon warm blueberry compote over the top. Add a pat of butter or drizzle of maple syrup if desired.

Notes

Do not overmix the batter to keep pancakes fluffy. Use room temperature eggs for better mixing. Cook pancakes on medium heat to avoid burning and ensure even cooking. Let batter rest a few minutes before cooking to relax gluten and activate baking powder. Cook in batches and keep pancakes warm in a 200°F oven if needed.

Nutrition

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

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