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Fluffy Lemon Ricotta Pancakes Recipe with Easy Fresh Blueberry Compote

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Light, tender lemon ricotta pancakes topped with a quick homemade fresh blueberry compote. This recipe is perfect for a special brunch or a comforting breakfast treat.

Ingredients

Scale
  • 1 cup (250g) whole milk ricotta cheese
  • 1 cup (125g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) whole milk (can substitute almond or oat milk)
  • Zest of 1 medium lemon
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons unsalted butter, melted plus extra for cooking
  • 2 cups (300g) fresh blueberries, washed
  • 2 tablespoons maple syrup or honey
  • 2 tablespoons water

Instructions

  1. In a large bowl, whisk together sifted flour, baking powder, sugar, and salt.
  2. In a separate medium bowl, beat eggs until frothy. Stir in ricotta cheese, milk, melted butter, lemon zest, and lemon juice until smooth but do not overbeat.
  3. Gently fold the dry ingredients into the wet mixture using a spatula until just combined; some lumps are okay.
  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 onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook the other side for 2 minutes or until golden brown.
  6. While pancakes cook, combine blueberries, maple syrup or honey, and water in a small saucepan. Simmer over medium heat, stirring occasionally, until berries soften and release juices, about 5-7 minutes. Add more water if needed. Remove from heat and let cool slightly.
  7. Serve pancakes warm topped with blueberry compote and extra maple syrup if desired. Garnish with lemon zest or fresh blueberries.

Notes

Use room temperature eggs and ricotta for smooth batter. Avoid overmixing to keep pancakes tender. Cook on medium-low heat to prevent burning. Frozen blueberries can be used for compote if fresh are unavailable. Batter can be made ahead and refrigerated up to 2 hours. Leftover pancakes freeze well.

Nutrition

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

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