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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 sweet-tart blueberry compote, perfect for a refreshing brunch or cozy breakfast.

Ingredients

Scale
  • 1 cup (240g) ricotta cheese (preferably whole milk ricotta)
  • 1 cup (125g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 3/4 cup (180ml) buttermilk (or milk with 1 tablespoon lemon juice as a substitute)
  • 2 large eggs, room temperature
  • Zest of 1 large lemon
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • Butter or oil for the skillet
  • 2 cups (300g) fresh or frozen blueberries
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest (optional)
  • Pinch of cinnamon (optional)

Instructions

  1. Make the Blueberry Compote: In a small saucepan, combine blueberries, honey, lemon juice, lemon zest, and cinnamon. Cook over medium heat, stirring occasionally, until the berries soften and release their juices, about 8–10 minutes. Set aside to cool slightly.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
  3. Combine Wet Ingredients: In another bowl, whisk eggs, ricotta, buttermilk, lemon zest, lemon juice, and vanilla. It’s okay if the ricotta is a bit lumpy.
  4. Fold Wet into Dry: Pour the wet mixture into the dry ingredients. Gently stir until just combined; some lumps are okay. Avoid overmixing.
  5. Preheat and Grease Skillet: Heat skillet over medium heat and add butter or oil. When hot but not smoking, ready to cook.
  6. Cook Pancakes: Using a 1/4-cup measure, pour batter onto skillet. Cook until bubbles form on surface and edges look set, about 2-3 minutes. Flip and cook another 2 minutes until golden and cooked through. Adjust heat as needed.
  7. Keep Warm: Transfer cooked pancakes to a warm plate and tent loosely with foil. Repeat with remaining batter.
  8. Serve: Stack pancakes, spoon over warm blueberry compote, and enjoy immediately.

Notes

Use room temperature eggs and dairy for better batter consistency. Be gentle when folding batter to keep pancakes fluffy. Medium heat is ideal to avoid burning. If batter is too thick, add a splash more buttermilk. Do not press pancakes while cooking to maintain fluffiness. Blueberry compote can be made ahead and stored refrigerated for up to a week.

Nutrition

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

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