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Fluffy Lemon Ricotta Pancakes Recipe with Easy Blueberry Compote

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Light, airy lemon ricotta pancakes paired with a simple, fresh blueberry compote. Perfect for a cozy brunch or special weekend treat.

Ingredients

Scale
  • 1 cup (250g) whole-milk ricotta cheese
  • 3/4 cup (90g) all-purpose flour (or almond flour for gluten-free)
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Pinch of salt
  • 2 large eggs, at room temperature
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 1/2 cup (120ml) whole milk or dairy-free alternative
  • 1 teaspoon pure vanilla extract
  • Unsalted butter or neutral oil, for cooking
  • For the Blueberry Compote:
  • 2 cups (300g) fresh or frozen blueberries
  • 2 tablespoons maple syrup or honey
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon ground cinnamon (optional)

Instructions

  1. Make the Blueberry Compote: In a small saucepan over medium heat, combine blueberries, maple syrup, lemon juice, lemon zest, and cinnamon if using. Simmer gently for 10-12 minutes, stirring occasionally, until berries burst and mixture thickens slightly. Remove from heat and set aside to cool.
  2. Prepare the Pancake Batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat eggs, then stir in ricotta, lemon zest, lemon juice, milk, and vanilla extract until smooth.
  3. Combine Wet and Dry Ingredients: Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined. Batter should be thick but pourable with some small lumps; do not overmix.
  4. Preheat Pan: Heat a non-stick skillet or griddle over medium heat. Add a small pat of butter or teaspoon of oil and swirl to coat. Pan is ready when a drop of water sizzles on contact.
  5. Cook Pancakes: Using a 1/4 cup measuring cup, pour batter onto skillet. Cook 2-3 minutes until bubbles form and edges look set. Flip carefully and cook another 1-2 minutes until golden and cooked through. Adjust heat as needed.
  6. Keep Warm: Transfer cooked pancakes to a warm plate and cover loosely with foil. Repeat with remaining batter, adding more butter or oil as needed.
  7. Serve: Stack pancakes, spoon warm blueberry compote over the top, and enjoy immediately.

Notes

Do not overmix the batter to keep pancakes fluffy. Use room temperature ingredients for best results. Test pan temperature with a water drop to avoid burning. Keep pancakes warm in a low oven (200°F/95°C) covered loosely with foil. Thaw frozen blueberries slightly before making compote to avoid cooling the mixture.

Nutrition

Keywords: lemon ricotta pancakes, blueberry compote, fluffy pancakes, brunch recipe, easy breakfast, gluten-free option, dairy-free option

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