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Fluffy Lemon Ricotta Pancakes with Berry Compote

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Light and airy lemon ricotta pancakes served with a warm, slightly tart homemade berry compote. A quick and easy brunch recipe that balances creamy richness with bright citrus and fresh berries.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 cup (250g) ricotta cheese (whole milk recommended)
  • ¾ cup (180ml) milk (whole or 2%)
  • 2 large eggs, room temperature
  • 2 teaspoons fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons unsalted butter, melted plus extra for cooking
  • 1 teaspoon vanilla extract
  • 2 cups (300g) mixed berries (fresh or frozen; blueberries, raspberries, blackberries)
  • 2 tablespoons granulated sugar (for compote)
  • 1 tablespoon fresh lemon juice (for compote)
  • 2 tablespoons water (for compote)

Instructions

  1. Prep your ingredients: zest and juice your lemon, separate eggs, and measure out all ingredients (about 5 minutes).
  2. Mix dry ingredients: whisk together flour, baking powder, salt, and sugar in a large bowl.
  3. Combine wet ingredients: whisk ricotta, milk, eggs, lemon zest, lemon juice, melted butter, and vanilla extract in a separate bowl until smooth.
  4. Fold wet into dry: gently fold wet ingredients into dry until just combined; some lumps are okay (about 2 minutes).
  5. Heat skillet: place a non-stick skillet or griddle over medium heat and brush lightly with melted butter. Test heat by sprinkling water drops; they should sizzle and evaporate quickly.
  6. Cook pancakes: pour ¼-cup batter onto skillet, cook 2-3 minutes until bubbles form and edges set, flip and cook another 2 minutes until golden and cooked through. Adjust heat as needed. Total cooking time about 10-15 minutes.
  7. Make berry compote: combine berries, sugar, lemon juice, and water in a small saucepan over medium heat. Simmer gently, stirring occasionally, until berries soften and juices thicken slightly, about 7-10 minutes.
  8. Serve warm: stack pancakes, spoon warm berry compote over top, add butter or drizzle honey if desired.

Notes

Do not overmix the batter to keep pancakes fluffy. Use medium heat to avoid burning or drying out. Frozen berries work well for the compote and may yield better texture. Keep pancakes warm in a 200°F oven if needed. For gluten-free, substitute almond flour. For dairy-free, use plant-based ricotta and milk alternatives.

Nutrition

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

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