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Fluffy Lemon Ricotta Pancakes Recipe with Easy Berry Compote Topping

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Light, fluffy lemon ricotta pancakes topped with a vibrant, sweet-tart berry compote. Perfect for a quick, flavorful brunch or special occasion breakfast.

Ingredients

Scale
  • 1 cup (250g) ricotta cheese (whole milk ricotta works best for creaminess)
  • 1 cup (120g) all-purpose flour (can swap for gluten-free flour blend)
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 3/4 cup (180ml) buttermilk (or milk plus 1 tsp lemon juice as substitute)
  • Zest of 1 large lemon
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract (optional)
  • Butter or oil for cooking
  • For the Berry Compote:
  • 2 cups mixed berries (fresh or frozen – blueberries, raspberries, blackberries)
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest (optional)
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions

  1. Prepare the Berry Compote: In a small saucepan over medium heat, combine 2 cups mixed berries, 1/4 cup sugar, 1 tablespoon fresh lemon juice, and lemon zest if using. Simmer gently for 5-7 minutes, stirring occasionally until berries break down.
  2. Mix cornstarch with water and stir into simmering berries. Cook 1-2 minutes until thickened. Remove from heat and cool.
  3. Make the Pancake Batter: In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, beat eggs lightly, then stir in ricotta, buttermilk, lemon zest, lemon juice, and vanilla extract.
  5. Gradually fold wet ingredients into dry until just combined; batter will be thick and lumpy.
  6. Heat skillet or griddle over medium heat and add butter or oil.
  7. Spoon about 1/4 cup batter per pancake onto pan.
  8. Cook 2-3 minutes until bubbles form and edges look set, then flip and cook another 2 minutes until golden and cooked through.
  9. Repeat with remaining batter, adding butter/oil as needed.
  10. Serve pancakes stacked with warm berry compote on top.

Notes

Use room temperature eggs and buttermilk for best rise. Do not overmix batter to keep pancakes tender. Adjust heat to avoid burning. Batter can be made ahead and refrigerated overnight with slight loss of rise. Berry compote can be stored up to 5 days refrigerated.

Nutrition

Keywords: lemon ricotta pancakes, berry compote, fluffy pancakes, brunch recipe, easy breakfast, gluten-free option, dairy-free option

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