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Fluffy Lemon Ricotta Pancakes Easy Homemade Recipe with Blueberry Compote

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These fluffy lemon ricotta pancakes are tender and zesty, paired perfectly with a sweet and slightly tart homemade blueberry compote. Ideal for a quick, easy, and delicious brunch or breakfast treat.

Ingredients

Scale
  • 1 cup (250g) ricotta cheese (preferably whole milk ricotta)
  • 1 cup (120g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 3/4 cup (180ml) buttermilk (or milk with 1 tablespoon lemon juice to sour)
  • Zest of 1 lemon (freshly grated)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted (plus extra for cooking)
  • For the Blueberry Compote:
  • 2 cups (300g) fresh or frozen blueberries
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon lemon juice
  • 1/4 cup (60ml) water
  • Optional: a pinch of cinnamon or a splash of vanilla extract

Instructions

  1. Prepare the Blueberry Compote: In a small saucepan, combine blueberries, sugar, lemon juice, and water. Cook over medium heat, stirring occasionally, until the berries burst and the mixture thickens (about 10-12 minutes). Remove from heat and set aside to cool slightly. Add cinnamon or vanilla if desired.
  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, beat the eggs lightly. Add ricotta cheese, buttermilk, lemon zest, lemon juice, vanilla extract, and melted butter. Whisk until smooth but do not overmix; a few lumps from ricotta are okay.
  4. Fold Wet into Dry: Pour the wet mixture into the dry ingredients. Use a spatula to fold gently until just combined. The batter should be thick but pourable. Stop mixing once no dry flour remains.
  5. Heat the Pan: Warm a non-stick skillet or griddle over medium heat. Add a small pat of butter to coat the surface. The pan is ready when a drop of water sizzles and evaporates quickly.
  6. Cook the Pancakes: Use a 1/4 cup measure to scoop batter onto the pan. Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip carefully and cook for another 1-2 minutes until golden and cooked through. Adjust heat as needed.
  7. Keep Warm and Serve: Transfer cooked pancakes to a plate and keep warm in a low oven (about 200°F / 90°C) while finishing the batch. Serve with blueberry compote spooned generously on top.

Notes

Do not overmix the batter to avoid tough pancakes. Use room temperature eggs and ricotta for smoother batter and even cooking. Wait for bubbles and set edges before flipping pancakes. Cook blueberry compote low and slow, stirring occasionally. If batter thickens while cooking, add a splash of buttermilk to loosen.

Nutrition

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

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