Lemon Ricotta Pancakes with Blueberry Compote – A Bright & Fluffy Breakfast Treat 🍋🫐
These Lemon Ricotta Pancakes are light, fluffy, and full of citrusy brightness. Topped with a luscious blueberry compote, they make the perfect weekend brunch or special morning treat. 🍽️✨
Why You’ll Love This Recipe 💚
- ✅ Light & fluffy: Ricotta creates an irresistibly airy texture.
- ✅ Citrusy flavor: Bright lemon zest adds a fresh twist.
- ✅ Stunning topping: Blueberry compote takes it to the next level.
🍋 Ingredients
- 1 cup ricotta cheese
- 3/4 cup milk
- 2 eggs
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/4 tsp salt
- For the blueberry compote:
- 1 cup blueberries (fresh or frozen)
- 2 tbsp maple syrup or sugar
- 1 tsp lemon juice
👩🍳 Step-by-Step Instructions
- Make the compote: In a small saucepan over medium heat, combine blueberries, maple syrup, and lemon juice. Simmer for 8–10 minutes until berries burst and sauce thickens. Set aside.
- Mix wet ingredients: In a large bowl, whisk together ricotta, milk, eggs, lemon juice, and lemon zest until smooth.
- Combine dry ingredients: In another bowl, whisk together flour, sugar, baking powder, and salt.
- Form the batter: Gently stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Cook the pancakes: Heat a lightly oiled skillet over medium heat. Drop 1/4 cup of batter per pancake and cook 2–3 minutes per side until golden brown and cooked through.
- Serve: Stack the pancakes, spoon warm blueberry compote on top, and serve immediately. Enjoy!
💡 Pro Tips & Variations
- ✨ Extra fluffy: Let the batter rest for 5–10 minutes before cooking.
- ✨ Make it whole grain: Use whole wheat pastry flour for added fiber.
- ✨ Swap toppings: Try strawberries or raspberries in place of blueberries.
🥗 Nutritional Benefits
These pancakes are a great source of protein from ricotta and eggs, while lemon and blueberries bring in antioxidants and vitamin C. A delicious way to start your day on a nutritious note.
🥡 Make-Ahead & Storage Tips
- 🧊 Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- ♨️ Reheat: Warm pancakes in the microwave or a low oven until heated through.
- 💡 Make compote ahead: The blueberry sauce keeps well in the fridge for 4–5 days.
❓ FAQ
- Can I freeze the pancakes?
Yes! Separate with parchment paper and freeze. Reheat in a toaster or oven. - Is there a substitute for ricotta?
Yes, try cottage cheese or Greek yogurt for a similar texture and protein boost. - Can I make the batter the night before?
Yes, refrigerate overnight and give it a gentle stir in the morning before using.
Fluffy, Fruity & Full of Joy 🍋🫐
These Lemon Ricotta Pancakes are a citrusy celebration of mornings done right. Share them with family, serve them at brunch, or treat yourself any day of the week!
