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Fluffy Italian Ricotta Pancakes Recipe with Easy Zesty Berry Compote

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Light and airy Italian ricotta pancakes paired with a bright, tangy berry compote that turns an ordinary breakfast into a memorable brunch treat.

Ingredients

Scale
  • 1 cup (250g) ricotta cheese, whole milk recommended for creaminess
  • 1 cup (120g) all-purpose flour (or gluten-free flour blend for GF option)
  • 2 tablespoons granulated sugar (adjust to taste)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (180ml) milk, room temperature (dairy or plant-based)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted (plus extra for the pan)
  • 2 cups mixed berries (fresh or frozen; blueberries, raspberries, blackberries)
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest (optional)
  • 1/4 teaspoon ground cinnamon (optional)

Instructions

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk ricotta cheese with milk, eggs, vanilla extract, and melted butter until smooth.
  3. Slowly fold wet ingredients into dry ingredients gently with a rubber spatula until just combined; do not overmix.
  4. Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter.
  5. Pour about 1/4 cup batter per pancake onto the skillet. Cook 2-3 minutes until bubbles form and edges look set, then flip and cook another 2 minutes until golden and cooked through.
  6. While pancakes cook, combine mixed berries, honey, lemon juice, lemon zest, and cinnamon in a small saucepan. Cook over medium heat, stirring occasionally, until berries break down and sauce thickens, about 8-10 minutes.
  7. Serve pancakes warm topped generously with the zesty berry compote. Optionally add butter or maple syrup.

Notes

Do not overmix the batter to keep pancakes fluffy. Use room temperature eggs and milk for better texture. Butter the pan generously to prevent sticking. Keep pancakes warm in a 200°F oven if needed. Frozen berries can be used for the compote. Adjust sweetness of compote to taste.

Nutrition

Keywords: ricotta pancakes, Italian pancakes, berry compote, fluffy pancakes, brunch recipe, easy breakfast, zesty compote

Find it online: https://shimmersnack.com/fluffy-italian-ricotta-pancakes-recipe-with-easy-zesty-berry-compote/