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Fluffy Lemon Ricotta Pancakes Easy Recipe with Fresh Berry Compote

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Light, airy lemon ricotta pancakes paired with a naturally sweet fresh berry compote, perfect for a quick and special brunch.

Ingredients

Scale
  • 1 cup (250g) ricotta cheese, whole milk recommended for creaminess
  • 1 cup (120g) all-purpose flour
  • 2 tablespoons granulated sugar (adjust to taste)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch of salt
  • 2 large eggs, room temperature
  • ½ cup (120ml) buttermilk (or substitute with milk + 1 teaspoon lemon juice)
  • Zest of 2 medium lemons
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 teaspoon vanilla extract (optional)
  • Butter or oil, for cooking
  • For the Fresh Berry Compote:
  • 2 cups mixed fresh berries (blueberries, raspberries, strawberries)
  • 2 tablespoons honey or maple syrup (adjust sweetness)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Prepare the berry compote: In a small saucepan, combine 2 cups of mixed berries, 2 tablespoons honey or maple syrup, 1 tablespoon lemon juice, and 1 teaspoon lemon zest if using. Cook over medium heat, stirring occasionally, until berries break down and mixture thickens slightly, about 8 to 10 minutes. Remove from heat and set aside to cool.
  2. Mix dry ingredients: In a large bowl, whisk together 1 cup flour, 2 tablespoons sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and a pinch of salt until evenly combined.
  3. Combine wet ingredients: In a separate bowl, whisk 2 large eggs until fluffy. Add 1 cup ricotta cheese, ½ cup buttermilk, lemon zest from 2 lemons, 2 tablespoons fresh lemon juice, and 1 teaspoon vanilla extract. Stir gently until smooth but do not overmix.
  4. Fold wet into dry: Pour wet ingredients into dry and gently fold with a spatula until just combined. Batter will be thick and slightly lumpy.
  5. Preheat pan: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Test readiness by sprinkling a few drops of water; if they sizzle and evaporate, pan is ready.
  6. Cook pancakes: Spoon about ¼ cup (60ml) batter per pancake onto skillet. Cook 2 to 3 minutes until bubbles form on surface and edges look set. Flip 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 topped with fresh berry compote and optional whipped cream or maple syrup.

Notes

Do not overmix the batter to keep pancakes fluffy. Use room temperature eggs and ricotta for better mixing. If batter is too thick, add a splash of buttermilk. Avoid pressing pancakes while cooking to maintain fluffiness. Frozen berries can be used for compote after thawing and draining excess liquid.

Nutrition

Keywords: lemon ricotta pancakes, fluffy pancakes, berry compote, brunch recipe, easy pancakes, lemon zest pancakes

Find it online: https://avabake.com/fluffy-lemon-ricotta-pancakes-easy-recipe-with-fresh-berry-compote/