Breakfast & Brunch > Pancakes & Waffles > Toppings for Pancakes & Waffles > Pancakes & Waffles

Lemon Ricotta Pancakes with Blueberry Compote

Fluffy lemon ricotta pancakes are taken to the next level with a vibrant homemade blueberry compote. This recipe is perfect for a special weekend brunch.

Prep Time
15 minutes
Cook Time
20 minutes
Servings
4-6 servings
Ingredients
  • 1 1/2 cups All-purpose flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 2 tablespoons Granulated sugar
  • 1 cup Ricotta cheese
  • 1 cup Milk
  • 2 Eggs
  • 1 tablespoon Lemon zest
  • 1 tablespoon Lemon juice
  • 1 teaspoon Vanilla extract
  • 2 cups Blueberries (fresh or frozen)
  • 1/4 cup Granulated sugar (for compote)
  • 1 tablespoon Lemon juice (for compote)
  • as needed Butter or oil, for greasing

Making the Pancake Batter

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. In a separate bowl, combine the ricotta cheese, milk, eggs, lemon zest, lemon juice, and vanilla extract. Add the wet ingredients to the dry ingredients and gently stir until just combined. Be careful not to overmix.

Cooking the Pancakes

Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface.

Preparing the Blueberry Compote

While the pancakes are cooking, prepare the blueberry compote. In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries have burst and the sauce has thickened, about 5-7 minutes.

Serving

Serve the lemon ricotta pancakes immediately with the warm blueberry compote. Optional toppings include whipped cream, powdered sugar, or a drizzle of maple syrup.

← Lemon Ricotta Pancakes Lemon Ricotta Waffles →

FAQ

  • Can I use frozen blueberries for the compote?

    Yes, you can use frozen blueberries. There's no need to thaw them beforehand. They might release a bit more liquid, so you may need to cook the compote for a minute or two longer.
  • Can I make the pancake batter ahead of time?

    It's best to make the pancake batter fresh. If you need to prepare it in advance, whisk the dry ingredients and wet ingredients separately and store them in the refrigerator. Combine them just before cooking.
  • Can I add other fruits to the compote?

    Absolutely! Raspberries, blackberries, or strawberries would also be delicious in the compote. Adjust the amount of sugar to taste, depending on the sweetness of the fruit.