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Fluffy Lemon Ricotta Pancakes Easy Recipe with Berry Compote Topping

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Light, airy lemon ricotta pancakes topped with a sweet and tangy berry compote, perfect for a quick and special breakfast or brunch.

Ingredients

Scale
  • 1 cup (240g) ricotta cheese, whole milk or part-skim
  • 1 cup (120g) all-purpose flour (use almond flour for gluten-free option)
  • 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) whole milk or buttermilk
  • 1 tablespoon lemon zest (from about 1 medium lemon)
  • 1 teaspoon pure vanilla extract
  • Butter or oil for cooking
  • 2 cups mixed berries (fresh or frozen)
  • 2 tablespoons granulated sugar (adjust to taste)
  • 1 tablespoon lemon juice (freshly squeezed)
  • Optional: 1 teaspoon cornstarch mixed with 1 tablespoon water for thickening

Instructions

  1. Make the Berry Compote: In a small saucepan, combine 2 cups of mixed berries, 2 tablespoons sugar, and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens slightly — about 8-10 minutes. If you want a thicker compote, stir in the cornstarch slurry and cook for another minute. Remove from heat and set aside to cool slightly.
  2. Prepare Dry Ingredients: In a large bowl, whisk together 1 cup flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 2 tablespoons sugar, and a pinch of salt.
  3. Mix Wet Ingredients: In a separate bowl, gently whisk 2 large eggs, 1 cup ricotta, 1/2 cup milk (or buttermilk), 1 tablespoon lemon zest, and 1 teaspoon vanilla extract until combined but still slightly lumpy.
  4. Combine Batter: Pour the wet ingredients into the dry ingredients and gently fold together using a spatula. Do not overmix; a few lumps are fine.
  5. Heat Your Skillet: Warm a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Test readiness by sprinkling a few drops of water; if they sizzle and evaporate quickly, it’s ready.
  6. Cook Pancakes: Pour about 1/4 cup (60ml) batter per pancake onto the hot skillet. Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip carefully and cook another 2 minutes until golden and cooked through.
  7. Keep Warm: Transfer cooked pancakes to a plate and keep warm in a low oven (about 200°F/90°C) while finishing the batch.
  8. Serve: Stack pancakes and spoon warm berry compote over the top. Optionally, add a dusting of powdered sugar or a dollop of whipped cream.

Notes

Do not overmix the batter to keep pancakes fluffy. Use room temperature eggs and dairy for best texture. Cook on medium heat to avoid burning or undercooking. Keep pancakes warm in a low oven rather than stacking immediately to prevent sogginess. The berry compote can be made ahead and stored in the fridge for up to 5 days.

Nutrition

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

Find it online: https://atomicbite.com/fluffy-lemon-ricotta-pancakes-easy-recipe-with-berry-compote-topping/