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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 flavorful with a subtle lemon zing, paired perfectly with an easy homemade blueberry compote. Ready in under 30 minutes, they make a delightful weekend brunch treat.

Ingredients

Scale
  • 1 cup (250g) ricotta cheese, whole milk preferred
  • 1 cup (125g) all-purpose flour, sifted
  • 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 milk with 1 tablespoon lemon juice as a substitute)
  • 2 tablespoons unsalted butter, melted, plus extra for the pan
  • Zest of 1 large lemon
  • 1 teaspoon pure vanilla extract
  • 2 cups (300g) fresh or frozen blueberries
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons water

Instructions

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, beat eggs until light and frothy. Stir in ricotta cheese, buttermilk, melted butter, vanilla extract, and lemon zest.
  3. Pour the wet mixture into the dry ingredients and gently fold together until just combined; some lumps are fine.
  4. Let the batter rest for 10 minutes at room temperature.
  5. While the batter rests, combine blueberries, sugar, lemon juice, lemon zest, and water in a small saucepan over medium heat. Stir occasionally and cook until the berries burst and the sauce thickens, about 8-10 minutes. Remove from heat and set aside.
  6. Heat a non-stick skillet or griddle over medium heat and brush lightly with butter.
  7. Pour ¼ cup batter per pancake onto the pan. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
  8. Flip carefully and cook the other side for 1-2 minutes until golden and cooked through.
  9. Repeat with remaining batter, adding butter as needed.
  10. Serve pancakes warm topped with blueberry compote.

Notes

Use room temperature eggs and ricotta for smooth batter. Don’t overmix to keep pancakes tender. Let batter rest for 10 minutes for extra fluffiness. Maintain medium heat to avoid burning. Keep cooked pancakes warm in a low oven if making multiple batches. Frozen blueberries can be used without thawing but add extra cooking time for compote.

Nutrition

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

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