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Irresistible Lemon Ricotta Pancakes Recipe Easy Homemade with Blueberry Compote

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Light, fluffy lemon ricotta pancakes paired with a sweet and tangy homemade blueberry compote. Perfect for a special breakfast or brunch that’s easy to make and delicious.

Ingredients

Scale
  • 1 cup (250g) ricotta cheese (whole milk preferred)
  • 1 cup (120g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Pinch of salt
  • 1 large egg, room temperature
  • 1 cup (240ml) buttermilk (or milk with 1 tablespoon lemon juice added)
  • Zest of 1 lemon (freshly grated)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • Butter or oil for cooking
  • 2 cups (300g) fresh or frozen blueberries
  • 1/4 cup (50g) granulated sugar (adjust to taste)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest (optional)
  • 2 tablespoons water

Instructions

  1. Prepare the Blueberry Compote: In a small saucepan over medium heat, combine 2 cups blueberries, 1/4 cup sugar, 1 tablespoon lemon juice, and 2 tablespoons water. Stir occasionally and simmer for about 10 minutes until berries burst and mixture thickens. Mash some berries if desired. Remove from heat, stir in lemon zest if using, and set aside to cool.
  2. Mix Dry Ingredients: In a large bowl, whisk together 1 cup flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and a pinch of salt until well combined.
  3. Combine Wet Ingredients: In a separate bowl, whisk 1 cup ricotta, 1 cup buttermilk, 1 large egg, 2 tablespoons lemon juice, lemon zest, and 1 teaspoon vanilla extract until smooth and creamy.
  4. Make the Batter: Pour wet ingredients into dry ingredients and gently fold together with a spatula. Do not overmix; a few lumps are fine.
  5. Heat the Skillet: Warm a non-stick skillet or griddle over medium heat. Grease with butter or oil. Test heat by sprinkling water drops; they should dance and evaporate quickly.
  6. Cook the Pancakes: Using a 1/4 cup measuring cup or ladle, pour batter onto skillet. Cook 2-3 minutes until bubbles form and edges set. Flip carefully and cook another 1-2 minutes until golden and cooked through. Adjust heat as needed.
  7. Serve Warm: Stack pancakes, spoon blueberry compote over them, and enjoy immediately. Optionally serve with fresh lemon wedges.

Notes

Do not overmix the batter to keep pancakes light and fluffy. Use fresh lemon zest for best flavor. Keep cooked pancakes warm in a 200°F oven if making a large batch. Blueberry compote can be made ahead and stored in the fridge up to 5 days. For gluten-free, substitute flour with gluten-free blend or almond flour. For dairy-free, use coconut or cashew ricotta alternatives and almond or oat milk.

Nutrition

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

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