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Fluffy Blueberry Lemon Ricotta Pancakes Easy Homemade Recipe with Fresh Berry Compote

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Light and fluffy pancakes infused with ricotta, fresh lemon zest, and juicy blueberries, topped with a homemade fresh berry compote. A quick and easy breakfast treat perfect for any morning.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour (or almond flour for gluten-free)
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (240ml) buttermilk (or milk mixed with 1 tablespoon lemon juice)
  • ½ cup (125g) whole milk ricotta cheese
  • 2 large eggs, room temperature
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 cup (150g) fresh or frozen blueberries
  • 2 tablespoons unsalted butter, melted (plus extra for cooking)
  • For the Fresh Berry Compote:
  • 2 cups mixed berries (blueberries, raspberries, blackberries; fresh or frozen)
  • 2 tablespoons sugar (adjust based on berry sweetness)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest (optional)

Instructions

  1. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk buttermilk, ricotta cheese, eggs, melted butter, vanilla extract, lemon zest, and lemon juice until smooth.
  3. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined; some lumps are okay.
  4. Fold in blueberries gently, keeping them whole to avoid color bleed.
  5. Heat a non-stick skillet or griddle over medium heat and coat with butter.
  6. Pour ¼ cup batter onto skillet; cook 2-3 minutes until bubbles form and edges set.
  7. Flip and cook another 2-3 minutes until golden brown and cooked through.
  8. Keep cooked pancakes warm tented with foil while cooking remaining batter.
  9. For the compote, combine mixed berries, sugar, lemon juice, and optional zest in a small saucepan.
  10. Heat over medium-low, stirring occasionally, until berries break down and mixture thickens (8-10 minutes). Let cool slightly.
  11. Serve pancakes stacked with warm fresh berry compote on top, optionally with maple syrup or powdered sugar.

Notes

Do not overmix the batter to keep pancakes tender; some lumps are fine. Use room temperature eggs for better texture. Control heat to avoid burning. Keep pancakes warm in a 200°F oven while cooking. Fold blueberries gently to prevent color bleed. The berry compote can be made ahead and refrigerated.

Nutrition

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

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