Print

Fluffy Lemon Ricotta Pancakes Recipe with Easy Berry Compote Topping

fluffy lemon ricotta pancakes - featured image
Print Recipe

Light and fluffy lemon ricotta pancakes paired with a sweet-tart berry compote, perfect for a special breakfast or brunch that’s quick and easy to make.

Ingredients

Scale
  • 1 cup (250g) ricotta cheese (whole milk ricotta works best for creaminess)
  • 1 cup (120g) all-purpose flour (or use almond flour for gluten-free option)
  • 2 tablespoons granulated sugar (adjust for sweetness)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (240ml) buttermilk (or milk with 1 tablespoon lemon juice as a substitute)
  • 2 large eggs, room temperature
  • 2 teaspoons lemon zest (freshly grated for the best aroma)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • Butter or oil for cooking
  • For the Berry Compote:
  • 2 cups mixed berries (fresh or frozen; mix of blueberries, raspberries, and strawberries)
  • 1/4 cup (50g) granulated sugar (adjust according to berry sweetness)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

Instructions

  1. Prepare the Berry Compote: In a small saucepan, combine the mixed berries, sugar, and lemon juice over medium heat. Stir occasionally as the berries release their juices and soften, about 5-7 minutes. If you prefer a thicker compote, stir in the cornstarch slurry and cook another 1-2 minutes until thickened. Remove from heat and set aside to cool slightly.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  3. Mix Wet Ingredients: In a separate bowl, whisk the ricotta cheese until smooth. Add the buttermilk, eggs, lemon zest, lemon juice, and vanilla extract. Whisk until creamy but slightly thick.
  4. Combine Wet and Dry: Gently fold the dry ingredients into the wet mixture using a spatula. Stir just until combined; a few lumps are okay. Avoid overmixing.
  5. Preheat and Grease the Pan: Heat your skillet or griddle over medium heat. Add a small pat of butter or a splash of oil and spread evenly. The pan should be hot enough to sizzle a drop of batter but not burn the pancakes.
  6. Cook Pancakes: Using a 1/4 cup (60ml) measuring cup, pour batter onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip carefully and cook for another 2 minutes or until golden brown and cooked through. Adjust heat as needed.
  7. Serve Warm: Stack pancakes and spoon warm berry compote over the top. Optionally dust with powdered sugar or add a dollop of whipped cream.

Notes

Do not overmix the batter to keep pancakes fluffy. Let the batter rest for 5 minutes before cooking. Use fresh lemon zest and juice for best flavor. Keep pan at medium heat to avoid burning or undercooking. If batter is too thick, add a splash more buttermilk. Keep cooked pancakes warm in a 200°F oven if needed.

Nutrition

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

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