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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 vibrant, homemade blueberry compote. A perfect brunch treat that combines fresh citrus flavors with creamy ricotta and sweet-tart blueberries.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (180ml) buttermilk (or 3/4 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
  • 1 large egg, room temperature
  • 1 cup (250g) whole milk ricotta cheese
  • Zest of 1 lemon (about 1 tablespoon)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons unsalted butter, melted (plus more for cooking)
  • For the Blueberry Compote:
  • 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)
  • 1 tablespoon water

Instructions

  1. Mix the Dry Ingredients (5 minutes): In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. Combine Wet Ingredients (5 minutes): In another bowl, whisk buttermilk, egg, ricotta cheese, melted butter, vanilla extract, lemon zest, and lemon juice.
  3. Mix Batter (2 minutes): Pour wet mixture into dry ingredients and gently fold with a spatula until just combined. Do not overmix.
  4. Preheat Pan (5 minutes): Heat skillet or griddle over medium heat and brush lightly with butter. Test readiness by sprinkling water drops; they should dance and evaporate quickly.
  5. Cook Pancakes (15 minutes): Pour 1/4 cup batter per pancake onto skillet. Cook until bubbles form on surface (2-3 minutes), then flip and cook another 2 minutes until golden and cooked through.
  6. Prepare Blueberry Compote (10 minutes): While pancakes cook, combine blueberries, sugar, lemon juice, and water in a saucepan. Cook over medium heat until berries burst and sauce thickens (about 8 minutes). Stir in lemon zest if using.
  7. Serve Warm: Stack pancakes, spoon warm blueberry compote over top, and add butter or maple syrup if desired. Enjoy immediately.

Notes

Do not overmix the batter to keep pancakes tender and fluffy. Use fresh lemon zest and juice for best flavor. Maintain medium heat to avoid burning or drying out pancakes. Start blueberry compote first to save time. Pancakes can be kept warm in a 200°F oven. Variations include gluten-free flour, vegan substitutes, and seasonal fruit swaps.

Nutrition

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

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