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Fluffy Lemon Ricotta Pancakes with Blueberry Compote

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These fluffy lemon ricotta pancakes are creamy and bright, topped with a homemade blueberry compote that adds a sweet and tart finish. Perfect for a cozy brunch or weekend treat.

Ingredients

Scale
  • 1 cup (250g) ricotta cheese (whole milk ricotta works best for creaminess)
  • 1 cup (240ml) whole milk
  • 2 large eggs, room temperature
  • 1 cup (125g) all-purpose flour (can substitute with almond flour for gluten-free)
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch of salt
  • Zest of 1 large lemon
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract (optional)
  • Unsalted butter or oil for cooking
  • For the Blueberry Compote:
  • 2 cups (300g) fresh or frozen blueberries
  • ¼ cup (50g) granulated sugar (adjust to taste)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
  • Pinch of cinnamon (optional)

Instructions

  1. Make the Blueberry Compote: In a small saucepan, combine 2 cups of blueberries, ¼ cup sugar, and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally, until the berries release their juices and the mixture begins to simmer (about 8-10 minutes). If you want a thicker compote, stir in the cornstarch slurry and cook for another 1-2 minutes until glossy. Remove from heat and set aside to cool slightly.
  2. Mix Dry Ingredients: In a large bowl, whisk together 1 cup all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and a pinch of salt.
  3. Combine Wet Ingredients: In another bowl, whisk 1 cup ricotta cheese, 1 cup milk, 2 large eggs, lemon zest, lemon juice, and 1 teaspoon vanilla extract until smooth.
  4. Make the Batter: Pour the wet ingredients into the dry and gently fold together with a spatula until just combined. The batter should be thick but pourable. Don’t overmix.
  5. Heat the Pan: Place a non-stick skillet or griddle over medium heat and add a small pat of butter. Once melted and sizzling, reduce heat slightly to medium-low.
  6. Cook Pancakes: Using a ¼ cup measure, pour batter onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip carefully and cook the other side until golden brown, another 1-2 minutes.
  7. Keep Warm: Transfer cooked pancakes to a plate and tent loosely with foil. Keep warm in a low oven (about 200°F/90°C) while finishing the batch.
  8. Serve: Stack pancakes, spoon warm blueberry compote over the top, and add a little extra lemon zest or powdered sugar if desired.

Notes

If batter is too thick, add a splash of milk. Do not overmix batter to keep pancakes tender. Use medium-low heat to avoid burning. Blueberry compote can be made ahead and stored in fridge up to 5 days. For dairy-free, substitute ricotta and milk with plant-based alternatives. For gluten-free, substitute flour with gluten-free baking flour blend.

Nutrition

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

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