These Lemon Ricotta Pancakes are fluffy and laced with zest, then topped with a homemade Blueberry Compote for a sweet finish!
Yesterday morning my giant golden retriever was kind enough to inform me that mud season has officially arrived here in Maine. And while I don’t so much love swiffering the floors multiple times a day, I’m excited for what’s to come! But even though the days are warming up, the cold ones still make themselves known.
Therefore, on the weekends, we’re still looking for that perfect breakfast that’s got all the coziness of winter with the flavors of spring! These Lemon Ricotta Pancakes are just the thing, and when you top them with this easy Blueberry compote, it’s a flavor explosion in your mouth!
Even my husband who is not a “fruit pastry guy” – apparently pancakes are pastries now, who knew! – loved the texture of these pancakes. The pancakes are dense while still maintaining a fluffiness and the lemon shines through strongly.
- My husband said to me: “There must be a lot of butter in these to make them so good.”
- Me: “No butter.”
- Him: “Oil?”
- Me: “Nope.”
- Him: “Wow, I’m impressed.”
- Me: “You should be.” – hehe
Then there’s the compote, made with just four ingredients it’s simple and sweet and perfect for topping these lemon laced pancakes or frankly anything for that matter. Pancakes, waffles, ice cream, you name it!
For me, these pancakes were the perfect weekend brunch: hot, delicious, and comforting. The slight taste of honey blends beautifully with the blueberries and when that syrup drenches down into the fluffy lemon pancakes, your taste buds will start to do a happy dance!
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Lemon Ricotta Pancakes with Blueberry Compote
Ingredients
Compote:
- 2 cups fresh or frozen blueberries
- ¼ cup water
- ¼ cup granulated sugar
- 2 teaspoons lemon juice
Pancakes:
- 2¼ cup all-purpose flour
- 4 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup whole milk
- 2 large eggs
- ½ cup ricotta cheese
- ¼ cup lemon juice
- 1 tablespoon lemon zest
Instructions
- Prepare the blueberry compote by combining half of the blueberries in a small saucepan with the water, sugar, and lemon juice.2 cups fresh or frozen blueberries, ¼ cup water, ¼ cup granulated sugar, 2 teaspoons lemon juice
- Cook over medium heat for about 10 minutes before adding the remaining blueberries. Cook for another 8 minutes, stirring frequently. Remove from heat and transfer to a small bowl to serve.
- In a large bowl, not a stand mixer, whisk together the flour, sugar, baking powder, baking soda, and salt.2¼ cup all-purpose flour, 4 tablespoon granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a separate bowl, beat together milk, ricotta, lemon juice, eggs, and zest.1 cup whole milk, ½ cup ricotta cheese, ¼ cup lemon juice, 2 large eggs, 1 tablespoon lemon zest
- Add wet ingredients to dry ingredients and stir until just combined. The batter should be a bit lumpy, do not overmix.
- Spray griddle or large pan with cooking spray and heat over medium heat. Use a ½ cup measuring cup to measure and pour batter onto the cooking surface.
- Cook for 1½ to 2 minutes until edges start to bubble, flip and cook the other side for about a minute until that side is golden brown.
- Serve with butter and blueberry compote or syrup of choice.
Nutrition
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Comments & Reviews
Jenna @ A Savory Feast says
I made pancakes with ricotta recently and they have the most amazing texture! For my recipe, I put the blueberries in the pancakes, but your sauce sounds incredible. I’m going to try this soon!
Rebecca says
Oh, I know! Ricotta pancakes have an incredible texture and I bet blueberries cooked right in would be delicious!