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Fluffy Lemon Ricotta Pancakes Recipe with Easy Blueberry Lavender Compote

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Light and fluffy lemon ricotta pancakes paired with a floral blueberry lavender compote, perfect for a special yet easy brunch.

Ingredients

Scale
  • 1 cup (250g) ricotta cheese, whole milk
  • 1 cup (120g) 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) whole milk
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract (optional)
  • Butter or oil for cooking
  • 2 cups (300g) fresh or frozen blueberries
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon dried culinary lavender
  • 1 tablespoon fresh lemon juice (for compote)
  • ¼ cup (60ml) water

Instructions

  1. Prepare the Blueberry Lavender Compote: In a small saucepan, combine blueberries, honey or maple syrup, dried lavender, lemon juice, and water. Simmer over medium heat, stirring occasionally, until blueberries burst and mixture thickens, about 10-12 minutes. Remove from heat and let lavender infuse.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Combine Wet Ingredients: In another bowl, beat eggs lightly. Add ricotta, milk, lemon zest, lemon juice, and vanilla extract if using. Stir until smooth but do not overmix.
  4. Make the Batter: Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined. Batter should be thick and slightly lumpy.
  5. Heat the Pan: Warm skillet or griddle over medium heat. Add butter or oil and swirl to coat.
  6. Cook the Pancakes: Using a ¼ cup measuring cup, pour batter onto skillet. Cook until bubbles form and edges look set, about 2-3 minutes. Flip and cook another 1-2 minutes until golden and cooked through.
  7. Serve Warm: Stack pancakes, spoon over blueberry lavender compote, and enjoy. Optionally dust with powdered sugar or add whipped cream.

Notes

Use whole milk ricotta for best creaminess. Do not overmix batter to keep pancakes fluffy. Add lavender early in compote to avoid soapy taste. Compote can be made ahead and refrigerated up to 3 days. Pancakes can be kept warm in a 200°F oven for 20 minutes. Reheat pancakes gently to maintain fluffiness.

Nutrition

Keywords: lemon ricotta pancakes, blueberry lavender compote, fluffy pancakes, brunch recipe, easy pancakes, lemon pancakes, blueberry compote, lavender recipe

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