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Fluffy Blueberry Lemon Ricotta Pancakes Easy Homemade Recipe with Compote

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These fluffy pancakes combine creamy ricotta and fresh lemon zest for a light, moist texture, topped with a homemade blueberry lemon compote. Perfect for a quick, indulgent weekend breakfast or brunch.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (240ml) buttermilk, room temperature (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 mins)
  • 1 large egg, room temperature
  • ½ cup (125g) whole milk ricotta cheese
  • 2 tablespoons unsalted butter, melted + extra for cooking
  • 1 teaspoon lemon zest (from 1 medium lemon)
  • 1 ½ cups (225g) fresh or frozen blueberries
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons water

Instructions

  1. Prepare the blueberry lemon compote: In a small saucepan, combine 1 ½ cups blueberries, ¼ cup sugar, 1 tablespoon lemon juice, 1 teaspoon lemon zest, and 2 tablespoons water. Bring to a gentle simmer over medium heat, stirring occasionally. Cook for about 8–10 minutes until berries burst and mixture thickens slightly. Remove from heat and set aside to cool.
  2. Mix the dry ingredients: In a large bowl, whisk together 1 cup all-purpose flour, 1 tablespoon sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
  3. Combine the wet ingredients: In a separate bowl, whisk 1 cup buttermilk, 1 large egg, and ½ cup ricotta cheese until smooth. Stir in melted butter and lemon zest.
  4. Make the batter: Pour wet mixture into dry ingredients. Gently fold with a spatula just until combined; do not overmix. Batter should be thick but pourable with a few small lumps.
  5. Heat your pan: Place skillet or griddle over medium-low heat and add butter to coat. Pan should be hot enough that a drop of water sizzles but butter does not brown immediately.
  6. Cook the pancakes: Using a ¼ cup measure, pour batter onto skillet. Cook about 3 minutes until bubbles form on surface and edges look set. Flip gently and cook another 2 minutes until golden and cooked through. Adjust heat as needed.
  7. Keep warm and serve: Transfer cooked pancakes to a warm plate or oven set to low heat while finishing the batch. Serve stacked with blueberry lemon compote spooned generously on top.

Notes

Do not overmix the batter to keep pancakes fluffy. Use room temperature ingredients for best texture. Cook pancakes over medium-low heat to avoid burning. Let batter rest 5-10 minutes before cooking for better rise. Keep cooked pancakes warm in a low oven. Frozen blueberries can be used for compote after slight thawing. Substitute gluten-free flour for gluten-free option and Greek yogurt for ricotta for a lighter texture.

Nutrition

Keywords: blueberry pancakes, lemon ricotta pancakes, homemade pancakes, blueberry compote, breakfast recipe, brunch, fluffy pancakes

Find it online: https://vexifood.com/fluffy-blueberry-lemon-ricotta-pancakes-easy-homemade-recipe-with-compote/