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Fluffy Lemon Ricotta Pancakes Easy Homemade Recipe with Berry Compote

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Light, citrusy, and fluffy lemon ricotta pancakes served with a homemade berry compote. This recipe is quick, easy, and perfect for brunch or weekend breakfasts.

Ingredients

Scale
  • 1 cup ricotta cheese (whole milk ricotta works best for creaminess)
  • 1 cup all-purpose flour (can swap for gluten-free flour blend if needed)
  • 2 tablespoons granulated sugar (adjust to taste)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup milk (whole or 2% recommended; dairy-free milk like almond or oat works too)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • Butter or oil for cooking
  • For the Berry Compote:
  • 2 cups mixed berries (fresh or frozen; blueberries, raspberries, blackberries)
  • 1/4 cup sugar (can reduce or use honey/maple syrup)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest (optional)
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

Instructions

  1. Prepare the compote: In a small saucepan, combine the mixed berries, sugar, and lemon juice. Cook over medium heat for about 5 minutes, stirring occasionally until the berries release their juices.
  2. Thicken the compote: Stir in the cornstarch slurry and cook for another 2-3 minutes until the mixture thickens slightly. Remove from heat and set aside to cool.
  3. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
  4. Whisk wet ingredients: In a separate large bowl, beat the eggs lightly, then mix in the ricotta, milk, vanilla extract, lemon zest, and lemon juice until smooth.
  5. Combine batter: Gently fold the dry ingredients into the wet mixture using a spatula. Do not overmix; a few lumps are okay. The batter should be thick but pourable.
  6. Heat the skillet: Preheat skillet or griddle over medium heat and lightly grease with butter or oil. Test readiness by sprinkling a few drops of water; if they sizzle, it’s hot enough.
  7. Cook pancakes: Pour 1/4 cup (60 ml) of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
  8. Flip and finish: Flip carefully and cook the other side for 1-2 minutes until golden and cooked through. Repeat with remaining batter, adding more butter as needed.
  9. Serve warm: Stack pancakes on plates and spoon the berry compote generously over the top.

Notes

Do not overmix the batter to keep pancakes fluffy. Use a thin spatula to flip gently. If batter is too thick, add a splash of milk; if too thin, add a little flour. The lemon zest should be finely grated. The berry compote can be prepared ahead and warmed before serving.

Nutrition

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

Find it online: https://yumnode.com/fluffy-lemon-ricotta-pancakes-easy-homemade-recipe-with-berry-compote/