Happy Sunday! Welcome to Kelly’s Kitchen. I have a sweet breakfast or brunch treat today, Lemon Ricotta Pancakes with Blueberry Compote. I don’t normally go for pancakes, but I got the craving for fluffy lemony pancakes. And while I love real maple syrup on pancakes, lemon and blueberries go so well together. I had some frozen blueberries in the freezer, so a quick blueberry compote is the perfect topping for these Lemon Ricotta Pancakes. Let’s do it!
Lemon Ricotta Pancakes with Blueberry Compote Ingredients
This recipe will make 10 good-sized pancakes. I made 8 extra-large pancakes. If you want to make the blueberry compote, get that started first. Also, set the oven to 200º F. with a sheet tray set on the center rack. We can keep the pancakes warm as we make them by placing each finished pancake on a sheet tray in the oven.
Blueberry Compote
- 2 cups Frozen Blueberries, divided
- 1/4 cup Water
- 1/4 cup Sugar
- 2 tsp. Lemon Juice
Lemon Ricotta Pancakes
- 2 cups All-Purpose Flour
- 1/4 cup Sugar
- 1.5 tsp. Baking Soda
- 3/4 tsp. Baking Powder
- 1.5 tsp. Kosher Salt
- 2 Large Eggs, at room temperature
- 1.5 cups Whole Milk
- 1 cup Ricotta Cheese
- 1.5 tsp. Vanilla Extract or Vanilla Bean Paste
- 1/4 cup Fresh Lemon Juice
- 2 tsp. Lemon Zest
How to Prepare Lemon Ricotta Pancakes with Blueberry Compote
Step 1 – Blueberry Compote
Combine 1 cup of frozen blueberries, 1/4 cup of water, 2 teaspoons lemon juice, and 1/4 cup sugar in a saucepan. Cook the mixture over medium heat for about 10 minutes. Stir occasionally. Then add the remaining 1 cup of blueberries and continue cooking for another 8 minutes. Remove from heat and set aside.
Step 2 – Lemon Ricotta Pancakes
Preheat the oven to 200 degrees F. with a sheet tray placed on the center rack.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
Step 3
In a separate bowl, lightly beat the two eggs and add the ricotta, milk, and vanilla. Whisk until combined.
Step 4
Pour the wet mixture into the dry mixture and use a silicone spatula to mix the batter. Take care not to overmix; leave it pretty lumpy. Then gently fold in the lemon zest and juice. Again, leave it pretty lumpy.
Step 5
Heat a 12-inch nonstick pan over medium heat for a couple of minutes. When the pan is hot, add a pat of butter. When the butter is foamy, swirl it around the pan to coat the bottom.
Use a ladle or a measuring cup to ladle about 1/3 cup of the Lemon Ricotta Pancake batter into the hot buttered pan. Use the bottom of the ladle or cup to spread the batter slightly.
Step 6
Cook for about 3 minutes before flipping, or until bubbles form in the center of the pancake. Use a nonstick-safe spatula to flip the pancake and cook the other side until golden.
Place each finished pancake on the warm sheet tray in the warm oven. Repeat until batter is gone.
Step 7
Serve the pancakes hot with the warm blueberry compote and whipped cream or yogurt. Or, go for maple syrup if you prefer!
This is a simple recipe that you can customize so easily. You can swap the lemon juice and zest with chocolate chips, if you want. The ricotta makes for a rich pancake with great flavor, even without the lemon. I do love the way the lemon adds brightness, and it goes so well with blueberry compote! I hope you give these Lemon Ricotta Pancakes with Blueberry Compote a try next time you’re in the mood for a sweet breakfast or brunch treat! If you’re more of a savory breakfast lover, try my Croissant Breakfast Sandwiches. Take care and be well, everyone! xo Kelly
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