Print

Fluffy Lemon Ricotta Pancakes Recipe with Easy Blueberry Compote

lemon ricotta pancakes - featured image
Print Recipe

These fluffy lemon ricotta pancakes are tender and bright with lemon zest, topped with a simple, luscious blueberry compote. Perfect for a quick, delicious brunch that feels like a small celebration.

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
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon (freshly grated)
  • 2 tablespoons fresh lemon juice
  • ¾ cup (180ml) buttermilk (or whole milk with 1 tsp vinegar as substitute)
  • 2 tablespoons unsalted butter, melted (plus more for the pan)
  • For the Blueberry Compote:
  • 2 cups (300g) fresh or frozen blueberries
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest (optional)
  • 2 tablespoons water

Instructions

  1. Prepare the Blueberry Compote: In a small saucepan, combine 2 cups blueberries, ¼ cup sugar, 1 tablespoon lemon juice, and 2 tablespoons water. Cook over medium heat, stirring occasionally, until blueberries burst and mixture thickens, about 10-12 minutes. 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 until evenly combined.
  3. Combine Wet Ingredients: In another bowl, beat eggs with vanilla extract, lemon zest, and lemon juice. Stir in ricotta cheese until smooth, then add buttermilk and melted butter.
  4. Make the Batter: Pour wet ingredients into dry ingredients. Gently fold with a spatula until just combined; batter should be slightly lumpy. Do not overmix.
  5. Heat the Pan: Place skillet or griddle over medium heat and brush lightly with butter. Test heat by flicking water drops; if they sizzle and evaporate quickly, pan is ready.
  6. Cook the Pancakes: Pour about ¼ cup batter per pancake onto pan. Cook until bubbles form on surface and edges look set, about 2-3 minutes. Flip and cook another 2 minutes until golden and cooked through. Adjust heat as needed.
  7. Keep Warm and Serve: Transfer cooked pancakes to a plate and keep warm in a low oven (about 200°F/90°C) while finishing the batch. Serve topped with warm blueberry compote and extra lemon zest if desired.

Notes

Use room temperature eggs and ricotta for better batter rise. Do not overmix batter; lumps keep pancakes tender. Fresh lemon zest is key for brightness. Medium heat cooks pancakes evenly without burning. Let batter rest 10 minutes before cooking for extra fluffiness. Blueberry compote can be made ahead and refrigerated. Adjust compote thickness with water or lemon juice if needed.

Nutrition

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

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