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Fluffy Lemon Ricotta Pancakes with Homemade Berry Compote

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Light, fluffy lemon ricotta pancakes topped with a sweet-tart homemade berry compote, perfect for a special breakfast or Mother’s Day brunch.

Ingredients

Scale
  • 1 cup (250g) ricotta cheese
  • 1 cup (125g) all-purpose flour
  • 2 tablespoons sugar (adjust to taste)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 3/4 cup (180ml) buttermilk (or 3/4 cup milk + 1 tablespoon lemon juice as substitute)
  • Zest of 1 large lemon
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • Butter or oil for cooking
  • For the Berry Compote:
  • 2 cups (300g) mixed fresh or frozen berries (blueberries, raspberries, strawberries)
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest (optional)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the Berry Compote: Place mixed berries, sugar, lemon juice, lemon zest, and vanilla extract in a small saucepan over medium heat. Stir occasionally as the berries soften and release their juices. Let simmer for 10-12 minutes until slightly thickened. Turn off heat and set aside to cool.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Combine Wet Ingredients: In a separate bowl, beat eggs lightly. Add ricotta, buttermilk, lemon zest, lemon juice, and vanilla extract. Mix until smooth but do not overmix; some lumps of ricotta are fine.
  4. Fold Wet into Dry: Gently fold wet ingredients into dry mixture using a spatula until batter is thick but pourable. Avoid overmixing.
  5. Heat the Pan: Warm skillet or griddle over medium heat and lightly grease with butter or oil.
  6. Cook Pancakes: Pour about 1/4 cup batter per pancake onto pan. Cook 2-3 minutes until bubbles form and edges look set. Flip and cook another 2 minutes until golden and cooked through.
  7. Keep Warm: Transfer cooked pancakes to a warm plate or oven set to low heat while finishing the batch.
  8. Serve: Stack pancakes, spoon warm berry compote over the top, and optionally add extra lemon zest or powdered sugar.

Notes

If batter is too thick, add a splash more buttermilk; if too thin, add a bit more flour. For extra tall pancakes, separate egg whites and whip to soft peaks before folding in. Frozen berries can be used for compote; thaw and drain excess liquid first. Store leftovers in airtight container in fridge up to 2 days; reheat gently in skillet or toaster.

Nutrition

Keywords: lemon ricotta pancakes, berry compote, fluffy pancakes, Mother's Day breakfast, homemade pancakes, easy brunch recipe

Find it online: https://lumalunch.com/fluffy-lemon-ricotta-pancakes-recipe-easy-homemade-berry-compote-for-mothers-day/