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Fluffy Lemon Ricotta Pancakes with Blueberry Maple Compote

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These fluffy lemon ricotta pancakes are airy and tender with a fresh lemon zing, topped with a luscious blueberry maple compote. Perfect for a special breakfast or brunch that’s quick, easy, and crowd-pleasing.

Ingredients

Scale
  • 1 cup (240g) ricotta cheese, whole milk
  • 1 cup (120g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1/3 cup (80ml) whole milk or dairy-free alternative like oat milk
  • Zest of 1 large lemon
  • 1 teaspoon pure vanilla extract
  • Butter or oil for cooking (unsalted butter preferred)
  • For the Blueberry Maple Compote:
  • 2 cups (300g) fresh or frozen blueberries
  • 1/4 cup (60ml) pure maple syrup
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
  • Pinch of salt

Instructions

  1. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.
  2. In a separate large bowl, whisk eggs until lightly beaten. Add ricotta cheese, milk, lemon zest, and vanilla extract. Stir gently until smooth but do not overmix.
  3. Add dry ingredients to wet ingredients in two batches, folding with a spatula just until combined. Batter should be lumpy but thick. Add up to 2 tablespoons more milk if too thick.
  4. Preheat a non-stick skillet or griddle over medium heat. Add a small pat of butter and swirl to coat. Pan is ready when water droplets sizzle and evaporate quickly.
  5. Using a 1/4 cup measuring cup, pour batter onto skillet. Cook 2-3 minutes until bubbles form and edges look set. Flip and cook 1-2 minutes until golden and cooked through. Makes about 8 pancakes.
  6. While pancakes cook, combine blueberries, maple syrup, lemon juice, and salt in a small saucepan over medium heat. Stir occasionally until berries burst and mixture thickens, about 5-7 minutes. Stir in cornstarch slurry if thicker compote is desired and cook another minute.
  7. Serve pancakes stacked with warm blueberry maple compote spooned generously on top. Optionally add extra maple syrup, powdered sugar, or mint.

Notes

Do not overmix the batter to keep pancakes fluffy. Use room temperature eggs and milk for better rise. Adjust heat to medium to avoid burning. Make compote while pancakes cook to save time. Keep cooked pancakes warm in a 200°F oven if making a big batch. Fresh lemon zest is preferred over frozen or powdered.

Nutrition

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

Find it online: https://coracooks.com/fluffy-lemon-ricotta-pancakes-with-blueberry-maple-compote-recipe-perfect-for-breakfast/