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Fluffy Lemon Ricotta Pancakes Recipe with Easy Blueberry Maple Compote

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These fluffy lemon ricotta pancakes are tender and light with a bright citrus zing, paired perfectly with a warm blueberry maple compote for a comforting yet fresh breakfast treat.

Ingredients

Scale
  • 1 cup (250g) whole milk ricotta cheese
  • 1 cup (125g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) whole milk
  • Zest of 1 large lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons unsalted butter, melted (plus extra for the pan)
  • 2 cups (300g) fresh or frozen blueberries
  • 1/4 cup (60ml) pure maple syrup
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and kosher salt until evenly combined.
  2. In another bowl, gently whisk eggs, whole milk, ricotta cheese, melted butter, lemon juice, and lemon zest until well incorporated.
  3. Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined; do not overmix.
  4. Let the batter rest for 5 minutes to activate the baking powder and lighten the texture.
  5. While the batter rests, combine blueberries, maple syrup, lemon juice, vanilla extract, and salt in a medium saucepan over medium heat. Cook for 7-10 minutes until blueberries burst and mixture thickens slightly. Remove from heat and keep warm.
  6. Heat a non-stick or cast iron skillet over medium heat and brush with melted butter. The pan is ready when water droplets sizzle on contact.
  7. Using a 1/4 cup measuring cup, scoop batter onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip carefully and cook another 1-2 minutes until golden and cooked through.
  8. Serve pancakes warm, stacked on plates, topped with warm blueberry maple compote and extra maple syrup if desired. Garnish with fresh lemon zest or powdered sugar.

Notes

Resting the batter for 5 minutes helps activate the baking powder and results in fluffier pancakes. Use eggs at room temperature for better air incorporation. Cook pancakes on medium heat to avoid burning and watch for bubbles before flipping. Keep cooked pancakes warm in a low oven (200°F) if cooking in batches. The blueberry compote can be loosened with a splash of water or extra maple syrup if too thick.

Nutrition

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

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