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Fluffy Lemon Ricotta Pancakes Recipe with Easy Blueberry Compote

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Light and airy lemon ricotta pancakes paired with a vibrant homemade blueberry compote, perfect for a quick and delicious brunch or cozy weekend breakfast.

Ingredients

Scale
  • 1 1/2 cups (190g) all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 cup (250g) ricotta cheese, whole-milk preferred
  • 3/4 cup (180ml) milk, whole or 2%
  • 2 large eggs, room temperature
  • Zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • Unsalted butter, for the pan, melted
  • 2 cups (300g) frozen or fresh blueberries
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons water
  • Pinch of cinnamon (optional)

Instructions

  1. In a large bowl, whisk together flour, baking powder, sugar, and salt.
  2. In a separate bowl, stir ricotta cheese with milk until smooth. Add eggs, lemon juice, lemon zest, and vanilla extract; whisk until combined.
  3. Pour wet ingredients into dry ingredients and gently fold together. Let batter rest for 5 minutes.
  4. Heat a non-stick skillet or griddle over medium heat and melt a small pat of butter to coat the surface.
  5. Pour 1/4 cup batter per pancake onto skillet. Cook 2-3 minutes until bubbles form and edges set, then flip and cook 1-2 minutes until golden and cooked through.
  6. Keep cooked pancakes warm on a plate tented with foil while finishing the batch.
  7. To make blueberry compote, combine blueberries, sugar, water, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until berries burst and mixture thickens, about 8-10 minutes. Add cinnamon if desired. Remove from heat and cool slightly.
  8. Serve pancakes stacked with warm blueberry compote spooned on top. Add butter or maple syrup if desired.

Notes

Do not overmix the batter to keep pancakes light and fluffy. Let the batter rest for 5-10 minutes before cooking. Adjust heat to avoid burning pancakes. The blueberry compote can be made ahead and stored in the fridge for up to a week. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute milk and ricotta with plant-based alternatives.

Nutrition

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

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