Lemon Ricotta Pancakes with Warm Blueberry Compote

Name: Lemon Ricotta Pancakes with Warm Blueberry Compote
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 1.5 cups All-purpose flour; 1 tbsp Baking powder; 1/2 tsp Salt; 2 tbsp Granulated sugar; 1 cup Whole milk ricotta cheese; 2 large Eggs; 3/4 cup Milk; 1 tbsp Lemon zest (from 1-2 lemons); 1 tsp Vanilla extract; 2 tbsp Unsalted butter, melted (plus more for cooking); 2 cups Fresh or frozen blueberries (for compote); 1/4 cup Granulated sugar (for compote); 2 tbsp Water (for compote); 1 tsp Lemon juice (for compote); Optional Powdered sugar and maple syrup for serving

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These Lemon Ricotta Pancakes are a delightful way to welcome spring mornings. The addition of ricotta cheese makes them incredibly light and moist, while fresh lemon zest adds a bright, zesty flavor. Paired with a simple, warm blueberry compote, these pancakes are an elegant yet easy-to-make brunch dish that's sure to impress your family and friends.

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Lemon Ricotta Pancakes with Warm Blueberry Compote

Prep Time15 min

Cook Time20 min

Servings4 servings

DifficultyMedium

Equipment

Large bowlWhiskNon-stick griddle or panSmall saucepan

Instructions

1
For the compote: In a small saucepan, combine blueberries, sugar, and water. Bring to a simmer over medium heat, then reduce heat and cook for 5-7 minutes, stirring occasionally, until blueberries burst and the sauce thickens slightly. Stir in lemon juice and set aside to keep warm.
2
For the pancakes: In a large bowl, whisk together flour, baking powder, salt, and 2 tablespoons granulated sugar.
3
In a separate medium bowl, whisk together ricotta cheese, eggs, milk, lemon zest, vanilla extract, and melted butter until well combined.
4
Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or rubber spatula until just combined. A few lumps are fine; do not overmix.
5
Heat a lightly buttered non-stick griddle or large pan over medium-low heat. Pour about 1/4 cup of batter per pancake onto the griddle, leaving space between them.
6
Cook for 2-3 minutes per side, or until golden brown and cooked through. Serve immediately with warm blueberry compote, a dusting of powdered sugar, and maple syrup if desired.

Nutrition

Calories500 kcal

Protein18g

Fat20g

Carbohydrates

Frequently Asked Questions

Can I make the pancake batter ahead of time?

It's best to make and cook these pancakes fresh. While you can whisk the dry and wet ingredients separately, mixing them right before cooking helps ensure the fluffiest texture from the baking powder.

Can I freeze leftover pancakes?

Yes, once cooled, stack them with parchment paper in between and store in an airtight freezer bag for up to 1 month. Reheat in a toaster, microwave, or oven.

Can I make these dairy-free?

Replacing milk with a plant-based alternative is easy, but finding a good ricotta substitute is harder. You could try a plant-based ricotta alternative or a cashew-based cream, though the texture and flavor will be different.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.