Print

Fluffy Lemon Ricotta Pancakes with Blueberry Compote and Whipped Cream

fluffy lemon ricotta pancakes - featured image
Print Recipe

Light and airy lemon ricotta pancakes served with a homemade blueberry compote and whipped cream, perfect for a special breakfast or brunch.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons (25g) sugar
  • Pinch of salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) milk (whole or 2%)
  • 1 cup (250g) whole-milk ricotta cheese
  • 2 tablespoons (30g) unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 2 tablespoons (30ml) fresh lemon juice
  • 2 cups (300g) fresh or frozen blueberries
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon lemon zest (for compote)
  • 2 tablespoons (30ml) fresh lemon juice (for compote)
  • 1 cup (240ml) heavy cream
  • 2 tablespoons (15g) powdered sugar (optional, for whipped cream and compote)

Instructions

  1. Prepare the blueberry compote: In a small saucepan, combine blueberries, granulated sugar, lemon juice, and lemon zest. Cook over medium heat, stirring occasionally, until blueberries burst and mixture thickens, about 10 minutes. Remove from heat and set aside to cool slightly.
  2. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, sugar, and salt.
  3. Combine wet ingredients: In another bowl, whisk eggs, milk, ricotta, melted butter, vanilla extract, lemon zest, and lemon juice.
  4. Fold wet into dry: Make a well in the dry ingredients and gently fold the wet mixture in using a spatula. Do not overmix; a few lumps are okay.
  5. Heat the skillet: Warm a nonstick skillet or griddle over medium heat. Brush with melted butter or oil to prevent sticking.
  6. Cook the pancakes: Pour 1/4 cup batter per pancake 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 1–2 minutes until golden and cooked through.
  7. Keep warm: Transfer cooked pancakes to a warm plate or low oven while cooking remaining batter.
  8. Whip the cream: Just before serving, whip heavy cream with powdered sugar until soft peaks form.
  9. Assemble and serve: Stack pancakes, spoon warm blueberry compote over the top, and add a dollop of whipped cream. Garnish with extra lemon zest or fresh blueberries if desired.

Notes

Fold ricotta gently to keep batter airy. Let batter rest 5 minutes before cooking. Cook pancakes on medium heat for best golden crust. If batter is too thick, add a splash more milk. Chill bowl and beaters for quicker whipped cream.

Nutrition

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

Find it online: https://wigglebite.com/fluffy-lemon-ricotta-pancakes-recipe-easy-homemade-blueberry-compote-and-whipped-cream/