Description

These fluffy lemon ricotta pancakes are soft, moist, and brightened with fresh lemon zest, topped with a sweet-tart homemade blueberry compote. Perfect for a special breakfast or brunch that feels indulgent yet simple.

Ingredients

Scale

1 cup (240g) ricotta cheese, whole milk
1 cup (125g) all-purpose flour (can substitute with almond flour for gluten-free)
2 tablespoons granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, room temperature
3/4 cup (180ml) milk, whole or 2% (can use dairy-free milk if needed)
Zest of 1 large lemon
2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract (optional)
Butter or oil for the skillet
2 cups (300g) fresh or frozen blueberries
1/4 cup (50g) granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon lemon zest (optional)
1 teaspoon cornstarch mixed with 1 tablespoon water (optional)

Instructions

Prepare the Blueberry Compote: Place blueberries, sugar, and lemon juice in a small saucepan over medium heat. Stir occasionally and bring to a gentle simmer, about 5–7 minutes until blueberries burst.
Optional Thickening: Mix cornstarch with water to create a slurry. Stir into simmering blueberries and cook for 2 more minutes until thickened. Remove from heat and set aside to cool.
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Combine Wet Ingredients: In another bowl, beat eggs, then add ricotta, milk, lemon zest, lemon juice, and vanilla extract. Whisk until smooth.
Make the Batter: Pour wet ingredients into dry ingredients. Stir gently until just combined; batter should be slightly lumpy.
Heat the Skillet: Warm a non-stick skillet over medium-low heat. Add butter or oil to coat the surface.
Cook the Pancakes: Using a 1/4 cup measuring cup, pour batter onto skillet. Cook 2–3 minutes until bubbles form and edges set. Flip and cook 1–2 minutes until golden and cooked through.
Keep Warm: Transfer cooked pancakes to a warm plate and tent with foil while finishing the rest.
Serve: Stack pancakes and spoon warm blueberry compote over the top. Optionally add yogurt or powdered sugar.

Notes

Do not overmix the batter to keep pancakes tender. Use fresh lemon zest for best flavor. Cook pancakes on medium-low heat to avoid burning. Keep pancakes warm in a low oven if serving a crowd. Blueberry compote sweetness can be adjusted to taste. Batter can be made ahead and refrigerated up to 24 hours.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 2 pancakes with blue
Calories: 320
Sugar: 15
Fat: 10
Carbohydrates: 42
Fiber: 2
Protein: 12

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