Print

Fluffy Lemon Ricotta Pancake Casserole Recipe with Easy Berry Compote

lemon ricotta pancake casserole - featured image
Print Recipe

A light and airy lemon ricotta pancake casserole topped with a sweet and tangy berry compote, perfect for a special weekend breakfast or brunch.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour (or gluten-free blend for a GF option)
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup (240ml) whole milk (or almond milk for dairy-free)
  • 1 cup (250g) ricotta cheese
  • ½ cup (100g) granulated sugar
  • Zest of 2 medium lemons
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted (plus extra for greasing)
  • 2 cups mixed berries (fresh or frozen; blueberries, raspberries, strawberries)
  • ¼ cup (50g) granulated sugar (adjust to taste)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
  • Optional toppings: powdered sugar for dusting, fresh mint leaves, whipped cream or Greek yogurt

Instructions

  1. Preheat your oven to 350°F (175°C). Butter your 9×13-inch baking dish generously.
  2. In a large bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, beat eggs until frothy. Add milk, ricotta cheese, sugar, lemon zest, lemon juice, vanilla extract, and melted butter. Whisk until smooth but keep ricotta slightly lumpy.
  4. Pour wet ingredients into dry ingredients and fold gently with a rubber spatula until just combined.
  5. Pour batter into prepared baking dish and spread evenly.
  6. Bake for 30 to 35 minutes until golden and a toothpick inserted comes out clean. Tent with foil if edges brown too quickly.
  7. While baking, prepare berry compote: simmer berries, sugar, and lemon juice over medium heat for 8-10 minutes until thickened. Add cornstarch mixture if thicker compote is desired and cook for another minute.
  8. Remove casserole from oven and let cool for 5 minutes.
  9. Serve warm topped with berry compote, dusted with powdered sugar and garnished with mint or whipped cream if desired.

Notes

Do not overmix the batter to keep ricotta’s creaminess intact. Use fresh lemon zest and juice for best flavor. Room temperature eggs and milk help batter come together smoothly. Let casserole rest before slicing to prevent crumbling. If ricotta is too wet, drain slightly on paper towels. Adjust baking time if using a different sized baking dish.

Nutrition

Keywords: lemon ricotta pancake casserole, berry compote, brunch recipe, fluffy pancake casserole, easy breakfast casserole, lemon dessert, ricotta pancakes

Find it online: https://lucastable.com/fluffy-lemon-ricotta-pancake-casserole-recipe-with-easy-berry-compote/