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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 airy with a bright citrus zing, paired perfectly with a sweet and slightly tart fresh blueberry compote. A quick and easy brunch recipe that balances comfort and freshness.

Ingredients

Scale
  • 1 cup (250g) ricotta cheese (preferably whole milk ricotta)
  • 1 cup (125g) all-purpose flour (can substitute with almond flour for gluten-free)
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (180ml) buttermilk (or milk with 1 tablespoon lemon juice, let sit 5 minutes)
  • 2 large eggs, room temperature
  • Zest of 1 large lemon
  • 1 teaspoon vanilla extract (optional)
  • Butter or oil for cooking
  • For the Blueberry Compote:
  • 2 cups (300g) fresh blueberries (frozen can be used)
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon water
  • Pinch of salt

Instructions

  1. Prep the blueberry compote: In a small saucepan, combine blueberries, sugar, lemon juice, lemon zest, water, and salt. Simmer over medium heat for 8-10 minutes until berries soften and mixture thickens. 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.
  3. Combine wet ingredients: In another bowl, whisk ricotta cheese, buttermilk, eggs, lemon zest, and vanilla extract until smooth.
  4. Make the batter: Gently fold wet ingredients into dry ingredients until just combined. Do not overmix; a few lumps are fine. Let batter rest for 5-10 minutes.
  5. Heat skillet: Place non-stick or cast iron skillet over medium heat and add butter or oil. Heat until melted and hot but not smoking.
  6. Cook pancakes: Using a 1/4 cup measuring cup, scoop batter onto skillet. Cook 2-3 minutes until bubbles form and edges look set. Flip and cook another 2 minutes until golden and cooked through. Adjust heat as needed.
  7. Serve immediately: Stack pancakes on plates and spoon warm blueberry compote over the top. Optionally, add extra lemon zest or powdered sugar.

Notes

Do not overmix the batter to keep pancakes tender. Let the batter rest for 5-10 minutes to activate leavening agents for fluffiness. Use fresh lemon zest for best flavor. Keep cooked pancakes warm in a 200°F oven if making a large batch. Adjust compote thickness by simmering longer or adding water/lemon juice.

Nutrition

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

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