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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 moist with a fresh lemon zing, paired perfectly with a sweet-tart homemade blueberry compote. Ideal for a quick, easy, and crowd-pleasing brunch.

Ingredients

Scale
  • 1 cup (250g) ricotta cheese, whole milk
  • 1 cup (120g) all-purpose flour (can substitute with gluten-free flour blend)
  • 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 ¾ cup milk + 1 teaspoon lemon juice as substitute)
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • Butter or oil for cooking
  • For the Blueberry Compote:
  • 2 cups (300g) fresh or frozen blueberries
  • ¼ cup (50g) granulated sugar (adjust to taste)
  • 2 tablespoons water or fresh lemon juice
  • ½ teaspoon lemon zest (optional)
  • Pinch of salt

Instructions

  1. Prepare the Blueberry Compote: In a small saucepan, combine blueberries, sugar, water (or lemon juice), lemon zest, and a pinch of salt. Bring to a gentle simmer over medium heat, stirring occasionally. Cook for 8-10 minutes until blueberries break down and mixture thickens slightly. 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, lemon zest, lemon juice, and vanilla extract. Whisk until smooth but do not overmix.
  4. Make the Batter: Pour wet ingredients into dry ingredients. Gently fold with a spatula until just combined; batter should be lumpy.
  5. Heat the Pan: Warm skillet or griddle over medium heat. Add butter or oil. Pan should be hot enough that a drop of water sizzles.
  6. Cook the Pancakes: Using ¼ cup measure, pour batter onto skillet. Cook 3-4 minutes until bubbles form and edges look set. Flip and cook 2-3 minutes until golden and cooked through. Adjust heat as needed.
  7. Serve Warm: Stack pancakes on plates, spoon blueberry compote over the top, and enjoy immediately.

Notes

Do not overmix the batter to keep pancakes fluffy. Use fresh lemon zest for best flavor. Cook pancakes over medium heat to avoid burning or undercooking. Test one pancake first to check heat and batter consistency. Keep cooked pancakes warm in a 200°F oven if making a large batch. 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, gluten-free option, homemade compote

Find it online: https://bitefuljoy.com/fluffy-lemon-ricotta-pancakes-recipe-with-easy-blueberry-compote-2/