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Fluffy Lemon Ricotta Pancakes Recipe with Easy Fresh Berry Compote

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These fluffy lemon ricotta pancakes are light, tender, and brightened with fresh lemon zest, served with a vibrant homemade berry compote. Perfect for a quick, elegant breakfast or brunch.

Ingredients

Scale
  • 1 cup (250g) whole milk ricotta cheese
  • 1 cup (125g) all-purpose flour
  • 1½ teaspoons baking powder
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • ¾ cup (180ml) milk (whole or 2%)
  • Zest of 1 large lemon
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • Butter, unsalted (for cooking)
  • For the Fresh Berry Compote:
  • 2 cups (300g) mixed berries (fresh or frozen)
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons water

Instructions

  1. Mix Dry Ingredients (5 minutes): In a large bowl, sift together 1 cup (125g) all-purpose flour, 1½ teaspoons baking powder, 2 tablespoons sugar, and ¼ teaspoon salt.
  2. Combine Wet Ingredients (5 minutes): In another bowl, whisk 2 large eggs until slightly frothy. Stir in 1 cup (250g) ricotta cheese, ¾ cup (180ml) milk, zest of 1 lemon, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract until smooth but a bit lumpy.
  3. Fold Wet into Dry (3 minutes): Pour the wet ingredients into the dry mixture. Gently fold using a spatula until just combined. Batter should be thick with small lumps.
  4. Preheat Skillet (5 minutes): Heat a non-stick skillet or griddle over medium heat. Add a small pat of butter and let it melt, coating the surface.
  5. Cook Pancakes (15 minutes): Using a ¼-cup (60 ml) measuring cup, scoop batter onto skillet. Cook 2–3 minutes until edges set and bubbles form. Flip and cook another 2 minutes until golden and cooked through.
  6. Keep Warm: Place cooked pancakes on a plate and cover loosely with foil while cooking the rest.
  7. Prepare Fresh Berry Compote (10 minutes): In a small saucepan, combine 2 cups mixed berries, 2 tablespoons sugar, 1 tablespoon lemon juice, and 2 tablespoons water. Cook over medium heat, stirring occasionally, until berries soften and juices thicken (8-10 minutes). Remove from heat and cool slightly.
  8. Serve: Stack pancakes on plates, spoon warm berry compote over the top, and add extra lemon zest if desired.

Notes

If batter is too thick, add a splash more milk; if too thin, add a teaspoon of flour. Do not overmix batter to keep pancakes tender. Butter the pan lightly and use medium heat for best results. Berry compote can be made ahead and reheated gently.

Nutrition

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

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