Print

Fluffy Lemon Ricotta Pancakes with Fresh Berry Compote

lemon ricotta pancakes - featured image
Print Recipe

These fluffy lemon ricotta pancakes are tender and bright with a gentle citrus kick, topped with a fresh berry compote for a tangy-sweet contrast. Perfect for a quick, elegant breakfast or brunch.

Ingredients

Scale
  • 1 cup (240 g) whole-milk ricotta cheese
  • 1 cup (125 g) all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons (25 g) granulated sugar
  • 1/4 teaspoon salt
  • 1 tablespoon lemon zest (from about 2 medium lemons)
  • 2 tablespoons fresh lemon juice (from about 1 lemon)
  • 2 large eggs, room temperature
  • 3/4 cup (6 fl oz / 180 ml) whole or 2% milk
  • 1 teaspoon vanilla extract
  • 3 tablespoons (45 g) unsalted butter, melted and cooled
  • For the fresh berry compote:
  • 2 cups (300 g) mixed berries (blueberries, raspberries, blackberries), fresh or frozen
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon fresh lemon juice

Instructions

  1. Prep the Ingredients (5 minutes): Zest two medium lemons and juice one to yield about 2 tablespoons (30 ml) of fresh lemon juice. Measure out 1 cup (240 g) of whole-milk ricotta and set aside. If using frozen berries, let them thaw slightly.
  2. Mix Dry Ingredients (3 minutes): In a large bowl, whisk together 1 cup (125 g) all-purpose flour, 2 teaspoons baking powder, 2 tablespoons (25 g) granulated sugar, and 1/4 teaspoon salt until evenly combined.
  3. Combine Wet Ingredients (5 minutes): In a separate bowl, beat 2 large eggs until frothy. Add ricotta, 3/4 cup (180 ml) milk, 2 tablespoons lemon juice, 1 tablespoon lemon zest, 1 teaspoon vanilla extract, and 3 tablespoons (45 g) melted unsalted butter. Stir gently until smooth but do not overmix.
  4. Bring Batter Together (2 minutes): Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined. Batter should be slightly lumpy.
  5. Prepare Berry Compote (10 minutes): In a small saucepan, combine 2 cups (300 g) mixed berries, 2 tablespoons honey, and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally, until berries soften and mixture thickens slightly, about 8-10 minutes. Remove from heat and let cool slightly.
  6. Cook Pancakes (15 minutes): Heat a non-stick skillet over medium heat and lightly brush with butter or oil. Pour 1/4 cup (60 ml) batter per pancake onto skillet. Cook until bubbles form on surface and edges look set, about 3-4 minutes. Flip and cook another 2-3 minutes until golden and cooked through. Repeat with remaining batter.
  7. Serve: Stack pancakes on plates, spoon warm berry compote over the top, and garnish with fresh lemon zest or whole berries.

Notes

Do not overmix the batter; it should remain slightly lumpy to keep pancakes fluffy. Let batter rest 5-10 minutes before cooking to activate baking powder. Use medium heat to avoid burning. Keep cooked pancakes warm in a low oven (200°F/90°C). If batter is too thick, add a tablespoon of milk to loosen. For dairy-free version, substitute ricotta with coconut yogurt and milk with almond or oat milk.

Nutrition

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

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