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Fluffy Lemon Ricotta Pancakes Recipe with Easy Fresh Berry Compote

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Light, fluffy pancakes with a hint of lemon and a fresh berry compote, featuring ricotta cheese for a tender, cloud-like texture. Perfect for a quick and delicious brunch.

Ingredients

Scale
  • 1 cup (250g) whole milk ricotta cheese
  • 1 cup (120g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 3 large eggs, room temperature
  • ⅓ cup (80ml) whole or 2% milk
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons unsalted butter, melted, plus extra for cooking
  • 2 cups (300g) mixed fresh berries (strawberries, blueberries, raspberries)
  • 2 tablespoons honey or maple syrup (optional for sweetening the compote)

Instructions

  1. In a large bowl, whisk together sifted all-purpose flour, baking powder, sugar, and salt.
  2. In a medium bowl, beat eggs until frothy. Stir in ricotta cheese, milk, fresh lemon juice, lemon zest, and melted unsalted butter until smooth.
  3. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined; batter should be thick but slightly lumpy.
  4. In a small saucepan over medium heat, combine mixed fresh berries with honey or maple syrup (if using). Cook, stirring occasionally, until berries break down and mixture thickens slightly, about 8 minutes. Remove from heat and let cool slightly.
  5. Heat a non-stick skillet or griddle over medium heat. Brush lightly with melted butter.
  6. Pour about ¼ cup (60ml) batter per pancake onto the skillet. Cook 2-3 minutes until bubbles form on the surface and edges look set.
  7. Flip carefully and cook another 2 minutes until golden and cooked through. Adjust heat as needed.
  8. Serve pancakes stacked on warm plates topped with fresh berry compote. Add extra lemon zest or a drizzle of maple syrup if desired.

Notes

Do not overmix the batter to keep pancakes fluffy. Use room temperature eggs for better mixing. Let batter rest 5 minutes before cooking. Medium heat is best to avoid burning. Fresh lemon juice is preferred over bottled for best flavor. Frozen berries can be used but may require longer cooking for compote. For gluten-free, substitute flour with a 1:1 gluten-free blend. For dairy-free, use coconut yogurt and plant-based milk.

Nutrition

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

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