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Fluffy Lemon Ricotta Pancakes with Blueberry Compote

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Light and airy lemon ricotta pancakes paired with a sweet-tart blueberry compote, perfect for a comforting and fresh homemade breakfast or brunch.

Ingredients

Scale
  • 1 cup (250g) whole milk ricotta cheese
  • 1 cup (125g) all-purpose flour (or almond flour for gluten-free)
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • Butter or neutral oil (canola or vegetable) for cooking
  • 2 cups (300g) fresh or frozen blueberries
  • 3 tablespoons granulated sugar (adjust to taste)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • Optional: 1 teaspoon cornstarch mixed with 1 tablespoon cold water (for thicker compote)

Instructions

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, combine ricotta cheese, eggs, lemon juice, lemon zest, and vanilla extract; whisk until smooth.
  3. Gently fold the dry ingredients into the wet mixture until just combined; lumps are okay.
  4. Heat a non-stick skillet or griddle over medium heat and coat with butter or oil.
  5. Pour about ¼ cup batter per pancake onto the skillet; cook 2-3 minutes until bubbles form and edges set.
  6. Flip and cook another 1-2 minutes until golden and cooked through.
  7. Keep cooked pancakes warm while finishing the batch.
  8. For the compote, combine blueberries, sugar, lemon juice, and lemon zest in a small saucepan.
  9. Cook over medium heat, stirring frequently, until blueberries burst and sauce thickens, about 8-10 minutes.
  10. If thicker compote is desired, stir in cornstarch slurry and cook 1-2 minutes more.
  11. Serve pancakes stacked with warm blueberry compote on top; optionally add whipped cream or maple syrup.

Notes

Use room temperature eggs for better batter blending. Do not overmix batter to keep pancakes light. Cook pancakes on medium to medium-low heat to avoid burning. Let batter rest 5-10 minutes before cooking for better texture. Frozen blueberries can be used directly for compote without thawing. Adjust lemon zest and juice to taste. For thicker compote, add cornstarch slurry. Leftover pancakes store up to 2 days refrigerated; compote up to 4 days.

Nutrition

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

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