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Fluffy Lemon Ricotta Pancakes Recipe with Easy Berry Compote Topping

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Light and fluffy lemon ricotta pancakes topped with a quick and easy berry compote, perfect for a cozy brunch or weekend breakfast.

Ingredients

Scale
  • 1 cup (250g) ricotta cheese, whole-milk preferred
  • 1 cup (125g) all-purpose flour (can swap with gluten-free flour blend if needed)
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (180ml) milk, whole or 2% (use dairy-free like almond milk if preferred)
  • 2 large eggs, room temperature
  • Zest of 1 large lemon
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract (optional)
  • 2 tablespoons unsalted butter, melted (can use coconut oil)
  • For the Berry Compote:
  • 2 cups (300g) mixed berries, fresh or frozen (blueberries, raspberries, strawberries)
  • 2 tablespoons maple syrup or honey
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest (optional)
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional)

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until fully combined.
  2. In another bowl, combine the ricotta cheese, milk, eggs, lemon zest, lemon juice, vanilla extract, and melted butter. Stir gently until smooth but do not overmix; a few small lumps of ricotta are fine.
  3. Pour the wet mixture into the dry ingredients. Using a spatula, fold gently until just combined. The batter should be thick but pourable; add a splash more milk if too stiff. Avoid overmixing.
  4. Preheat your skillet or griddle over medium heat. Test by sprinkling a few drops of water; if they sizzle and evaporate quickly, it’s ready. Lightly grease with butter or oil.
  5. Using a 1/4 cup measuring cup, pour batter onto the pan, spacing pancakes about 2 inches apart. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip carefully and cook the other side for another 2 minutes or until golden. Keep pancakes warm in a low oven (200°F / 95°C) if making multiple batches.
  6. While pancakes cook, combine the berries, maple syrup, lemon juice, and lemon zest in a small saucepan over medium heat. Stir occasionally as the berries soften and release juices, about 5-7 minutes. If thicker compote is desired, stir in the cornstarch slurry and cook for another minute until thickened. Remove from heat.
  7. Stack pancakes on plates and spoon warm berry compote generously over the top. Optionally, add a dusting of powdered sugar or a dollop of whipped cream. Serve immediately.

Notes

Do not overmix the batter to keep pancakes fluffy. Use fresh lemon zest and juice for best flavor. Keep pancakes warm in a low oven if cooking in batches. Frozen berries can be used for the compote; cook longer if frozen. Reheat pancakes gently to maintain fluffiness.

Nutrition

Keywords: lemon ricotta pancakes, fluffy pancakes, berry compote, brunch recipe, easy pancakes, lemon zest pancakes

Find it online: https://twirltaste.com/fluffy-lemon-ricotta-pancakes-recipe-with-easy-berry-compote-topping/