Fluffy Lemon Ricotta Pancakes with Easy Homemade Berry Compote
These fluffy lemon ricotta pancakes are tender and rich with a bright lemon flavor, topped with a sweet-tart homemade berry compote. Perfect for a quick, crowd-pleasing brunch or a comforting breakfast treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 cup (240g) ricotta cheese (whole milk preferred)
- 3/4 cup (180ml) whole milk
- 2 large eggs, room temperature
- 1 tablespoon fresh lemon zest (about 1 medium lemon)
- 2 tablespoons fresh lemon juice (about 1 medium lemon)
- 1 cup (125g) all-purpose flour (or almond flour for gluten-free)
- 1 tablespoon granulated sugar (optional)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Butter or oil for cooking (unsalted butter recommended)
- For the Berry Compote:
- 2 cups mixed berries (fresh or frozen; blueberries, raspberries, strawberries)
- 1/4 cup (50g) granulated sugar (adjust to taste)
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract (optional)
Instructions
- In a large bowl, whisk together ricotta cheese, milk, eggs, lemon zest, and lemon juice until smooth and creamy (2–3 minutes).
- In another bowl, sift or whisk together flour, sugar, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the wet ricotta mixture until just combined; batter should be lumpy and thick but not dry.
- Heat a non-stick skillet or griddle over medium-low heat and melt a small pat of butter to coat the surface.
- Using a 1/4 cup measuring cup, pour batter onto the pan. Cook for 3–4 minutes until bubbles form and edges look set.
- Flip carefully and cook another 2–3 minutes until golden and cooked through. Adjust heat as needed.
- While pancakes cook, combine berries, sugar, lemon juice, and vanilla extract in a small saucepan over medium heat.
- Stir frequently and cook for 5–7 minutes until berries break down and mixture thickens slightly. Remove from heat and let cool slightly.
- Serve pancakes warm, stacked and topped generously with berry compote. Add butter or maple syrup if desired.
Notes
Use whole milk ricotta for best texture and flavor. Do not overmix batter to keep pancakes tender. Let batter rest 5 minutes before cooking. Cook on medium-low heat to avoid burning. Chill batter 10–15 minutes if pancakes spread too much. Berry compote can be made ahead and reheated gently.
Nutrition
- Serving Size: About 2 pancakes wit
- Calories: 325
- Sugar: 15
- Sodium: 320
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 38
- Fiber: 4
- Protein: 12
Keywords: lemon ricotta pancakes, fluffy pancakes, berry compote, easy brunch recipe, homemade pancakes, breakfast, ricotta cheese pancakes