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Fluffy Lemon Ricotta Pancakes Recipe with Easy Blueberry Compote

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Light and airy lemon ricotta pancakes topped with a fresh blueberry compote, perfect for a bright and tender breakfast or brunch.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) whole milk
  • 1 cup (250g) ricotta cheese
  • 2 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon (about 1 tablespoon)
  • 2 tablespoons fresh lemon juice
  • For the blueberry compote:
  • 2 cups (300g) fresh blueberries
  • 2 tablespoons maple syrup or honey
  • 1 tablespoon lemon juice
  • Pinch of ground cinnamon (optional)

Instructions

  1. In a large bowl, sift together the flour, baking powder, and sugar. Set aside.
  2. In a separate bowl, whisk the eggs until frothy. Add milk, ricotta, melted butter, vanilla extract, lemon zest, and lemon juice. Whisk until smooth but keep some lumps from ricotta.
  3. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Do not overmix.
  4. Let the batter rest for about 5 minutes to activate the baking powder.
  5. While the batter rests, prepare the blueberry compote by placing blueberries, maple syrup, lemon juice, and cinnamon in a saucepan. Cook over medium heat for 5-7 minutes until berries soften and mixture thickens. Remove from heat.
  6. Heat a nonstick skillet or griddle over medium heat and brush lightly with melted butter.
  7. Pour ¼ cup batter per pancake onto the skillet. Cook about 3 minutes until bubbles form and edges look set, then flip and cook another 2 minutes until golden brown.
  8. Serve pancakes warm topped with generous spoonfuls of blueberry compote.

Notes

Do not overmix the batter to keep pancakes tender and fluffy. Use room temperature eggs and milk for better emulsification. Adjust heat to avoid burning. Resting the batter improves fluffiness. If compote is too runny, simmer longer or add cornstarch slurry to thicken. Pancakes can be kept warm in a low oven if making a large batch.

Nutrition

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

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