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Fluffy Ricotta Pancakes Recipe with Easy Lemony Blueberry Compote

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These fluffy ricotta pancakes are airy, tender, and rich without being heavy, topped with a tangy, zesty lemony blueberry compote that adds a burst of sunshine to your breakfast.

Ingredients

Scale
  • 1 cup (250g) ricotta cheese, whole milk variety
  • 1 cup (120g) all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch of salt
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) buttermilk or plain yogurt (or dairy-free milk + 1 tsp lemon juice)
  • 1 tsp vanilla extract
  • Butter or oil, for cooking
  • For the Lemony Blueberry Compote:
  • 2 cups (300g) fresh or frozen blueberries
  • 1/4 cup (50g) granulated sugar
  • Zest and juice of 1 lemon
  • 1 tbsp water
  • Optional: 1 tsp cornstarch mixed with 1 tbsp water for thickening

Instructions

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.
  2. In a separate bowl, beat eggs until frothy, then add ricotta cheese, buttermilk, and vanilla extract. Stir gently until smooth but slightly lumpy.
  3. Pour wet ingredients into dry ingredients and fold gently with a rubber spatula until just combined. Add a splash of milk if batter is too thick.
  4. Heat a non-stick skillet or griddle over medium heat and coat with butter or oil.
  5. Spoon about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form and edges look set, about 2-3 minutes, then flip and cook another 2 minutes until golden and cooked through.
  6. While pancakes cook, combine blueberries, sugar, lemon zest and juice, and water in a small saucepan. Cook over medium heat, stirring occasionally, until blueberries burst and mixture thickens, about 8-10 minutes.
  7. If thicker compote is desired, stir in cornstarch slurry and cook another minute until glossy.
  8. Serve pancakes warm topped with lemony blueberry compote and optional butter or maple syrup.

Notes

Do not overmix the batter to keep pancakes fluffy. Use room temperature eggs and dairy for best texture. Adjust heat to medium to avoid burning or undercooking. Keep cooked pancakes warm in a 200°F oven if making a large batch. The compote can be thickened with cornstarch if desired. Use whole milk ricotta for creamier pancakes. Frozen blueberries work well if fresh are not available.

Nutrition

Keywords: ricotta pancakes, blueberry compote, lemony compote, fluffy pancakes, brunch recipe, easy pancakes, homemade pancakes

Find it online: https://twirltaste.com/fluffy-ricotta-pancakes-recipe-with-easy-lemony-blueberry-compote/