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Creamy Ricotta Pancakes Recipe with Easy Vanilla Rhubarb Compote and Almonds

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These creamy ricotta pancakes are pillowy soft and rich, perfectly complemented by a homemade vanilla rhubarb compote and toasted almonds for a delightful breakfast or brunch treat.

Ingredients

Scale
  • 1 cup (250g) ricotta cheese, whole milk
  • 1 cup (120g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) buttermilk or plain yogurt thinned with milk
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons unsalted butter, melted (plus extra for cooking)
  • 2 cups (300g) rhubarb, chopped into 1-inch pieces
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon vanilla bean paste or 1/2 vanilla bean scraped
  • 1/4 cup (60ml) water
  • 1/4 cup sliced almonds, toasted
  • Maple syrup (optional)
  • Fresh mint leaves for garnish (optional)

Instructions

  1. Prepare the Vanilla Rhubarb Compote: In a small saucepan over medium heat, combine chopped rhubarb, sugar, water, and vanilla bean paste or scraped vanilla bean. Stir gently and bring to a simmer. Cook uncovered for 10-12 minutes, stirring occasionally until rhubarb softens and mixture thickens slightly. Remove from heat and set aside to cool.
  2. Toast the Almonds: While the compote cooks, toast the sliced almonds in a dry skillet over medium heat, stirring frequently until golden and fragrant. Transfer to a plate to cool.
  3. Mix Dry Ingredients: In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.
  4. Combine Wet Ingredients: In another bowl, whisk eggs, ricotta, buttermilk, vanilla extract, and melted butter until smooth but still a bit lumpy.
  5. Fold Wet into Dry: Pour wet ingredients into dry, gently folding with a spatula until just combined. Batter should be thick and slightly lumpy.
  6. Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and brush with melted butter. For each pancake, scoop about 1/4 cup of batter onto the surface. Cook 3-4 minutes until bubbles form on top and edges look set. Flip and cook another 2-3 minutes until golden and cooked through. Adjust heat as needed.
  7. Serve Warm: Stack pancakes on plates, spoon generous amounts of vanilla rhubarb compote over the top, sprinkle with toasted almonds, drizzle with maple syrup if desired, and garnish with fresh mint.

Notes

Do not overmix the batter to keep pancakes tender and moist. Use room temperature eggs and dairy for even cooking. Adjust heat to medium to avoid burning. The compote can be made a day ahead and warmed before serving. If batter thickens too much, stir in a tablespoon of buttermilk to loosen it.

Nutrition

Keywords: ricotta pancakes, vanilla rhubarb compote, toasted almonds, creamy pancakes, brunch recipe, easy breakfast, homemade compote

Find it online: https://twirltaste.com/creamy-ricotta-pancakes-recipe-with-easy-vanilla-rhubarb-compote-and-almonds/