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Fluffy Ricotta Pancakes Recipe with Easy Zesty Lemon Blueberry Compote

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Fluffy ricotta pancakes paired with a bright, tangy lemon blueberry compote create a perfect breakfast treat that’s simple, indulgent, and crowd-pleasing.

Ingredients

Scale
  • 1 cup (250g) ricotta cheese, whole milk
  • 1 cup (125g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (180ml) buttermilk, shaken
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted (plus extra for the pan)
  • 2 cups (300g) fresh or frozen blueberries
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons fresh lemon juice (about one lemon)
  • 1 teaspoon lemon zest
  • 1/4 cup (60ml) water
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

Instructions

  1. Make the Compote (about 15 minutes): In a small saucepan, combine blueberries, sugar, lemon juice, lemon zest, and water. Bring to a gentle simmer over medium heat, stirring occasionally. Let it cook for 8–10 minutes until the berries start to burst and the mixture thickens slightly. If you want a thicker compote, stir in the cornstarch slurry and cook for another minute until glossy. Remove from heat and set aside to cool while you prep the pancakes.
  2. Prepare the Pancake Batter (10 minutes): In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat the eggs, then whisk in ricotta, buttermilk, vanilla, and melted butter until smooth.
  3. Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients. Using a spatula, gently fold the batter until just combined—don’t overmix! It’s okay if there are a few lumps; that’s the key to fluffy pancakes.
  4. Heat Your Pan: Warm your skillet or griddle over medium heat and brush lightly with butter. You can test if it’s ready by sprinkling a few drops of water—they should dance and evaporate quickly.
  5. Cook the Pancakes (about 3 minutes per side): Scoop about 1/4 cup (60 ml) of batter onto the pan for each pancake. Cook until bubbles form on the surface and edges look set, then flip carefully and cook until golden brown. Adjust heat if they brown too fast or stay pale.
  6. Keep Warm: Place finished pancakes on a plate in a low oven (around 200°F or 90°C) to keep warm while you cook the rest.
  7. Serve: Stack the pancakes high and spoon the zesty lemon blueberry compote generously over the top. Add a little extra lemon zest or a dusting of powdered sugar if you’re feeling fancy.

Notes

Fold ricotta gently into the batter to keep pancakes fluffy. Use room temperature eggs for better fluffiness. Medium heat is best for cooking pancakes evenly. Let batter rest 5 minutes before cooking. If batter is too thick, add a splash more buttermilk. The compote should be spoonable and slightly runny, not too thick.

Nutrition

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

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