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Fluffy Lemon Ricotta Pancakes with Easy Homemade Berry Compote

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Light and fluffy lemon ricotta pancakes paired with a naturally sweet berry compote, perfect for a quick and indulgent weekend breakfast or brunch.

Ingredients

Scale
  • 1 cup (240g) ricotta cheese, whole milk style
  • 1 cup (125g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • ¾ cup (180ml) buttermilk (or whole milk with 1 tablespoon lemon juice, rested 5 minutes)
  • 2 tablespoons unsalted butter, melted (plus extra for cooking)
  • Zest of 1 large lemon
  • 1 teaspoon pure vanilla extract (optional)
  • For the Berry Compote:
  • 2 cups mixed berries (fresh or frozen)
  • 2 tablespoons honey or maple syrup (adjust to taste)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest (optional)
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional)

Instructions

  1. Prepare the Berry Compote: In a small saucepan over medium heat, combine the mixed berries, honey (or maple syrup), and lemon juice. Stir gently and let simmer for 8-10 minutes until the berries break down and the mixture thickens slightly.
  2. If you prefer a thicker compote, stir in the cornstarch slurry and cook for another 1-2 minutes until glossy and thickened. Remove from heat and set aside to cool while you make the pancakes.
  3. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  4. Combine Wet Ingredients: In a separate bowl, whisk the eggs, ricotta, buttermilk, melted butter, lemon zest, and vanilla extract until smooth. The ricotta should break up into small lumps.
  5. Fold Wet into Dry: Pour the wet ingredients into the dry and gently fold with a rubber spatula. Do not overmix; a few lumps are okay.
  6. Heat the Pan: Warm your skillet or griddle over medium-low heat. Add a small pat of butter and let it melt, coating the surface evenly.
  7. Cook Pancakes: Using a ¼ cup (60ml) measuring cup, scoop batter onto the pan. Cook for about 2-3 minutes until bubbles form on top and edges start to look set. Flip carefully and cook another 1-2 minutes until golden and cooked through.
  8. Transfer cooked pancakes to a warm plate or oven set at 200°F (95°C) to keep warm while you finish the batch.

Notes

Do not overmix the batter to keep pancakes fluffy. Keep pan at medium-low heat to avoid burning. Keep cooked pancakes warm in a 200°F oven. For thicker compote, use cornstarch slurry. Frozen berries can be used without thawing but may require longer simmering.

Nutrition

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

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