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Breakfast can be tricky. It’s either a quick grab-and-go or a production. Start your morning off right with Lemon Ricotta Pancakes and homemade blueberry compote. This combination is delicious and easier than you think!
Help break the morning monotony with a variety of pancake recipes, find them all here.
We’re big pancake fans at our house. Thankfully everyone is excited to try new flavors which makes pancakes fun! This fluffy lemon ricotta pancakes recipe comes together quickly and easily. Two of my kids have declared these the best pancakes they’ve ever had.
Lemon Ricotta Pancakes with Blueberry Compote
You can keep your lemon ricotta pancakes simple by serving them with butter and traditional maple syrup or mix things up with this delicious blueberry syrup.
To ensure your pancakes and syrup are ready at the same time start the blueberry compote first.
Blueberry Compote Ingredients
- 1 C. Water
- 1/2 C. Sugar
- 8oz Fresh Blueberries
- 4 TBSP Butter
- 1/4 C. Heavy Cream
- 2 tsp Cornstarch
In a small saucepan combine water, sugar, and fresh berries and cook over medium-low heat.
Bring the combination to a soft boil, stirring occasionally.
Add the butter and let that melt, stirring occasionally.
In a small bowl whisk together heavy cream and cornstarch.
Stir heavy cream mixture into the blueberry mixture and let simmer, uncovered, while you prepare the pancakes.
How to Make Lemon Ricotta Pancakes
Making homemade pancakes is only a few more steps than using a box mix to make regular pancakes but tastes so much better.
Why Add Creamy Ricotta Cheese to Homemade Pancakes?
Why use Ricotta cheese? Ricotta cheese may seem like a random ingredient to add to a pancake recipe but it actually gives them a wonderfully fluffy texture. I especially like the addition of ricotta cheese to recipes with lemon, they’re a match made in heaven.
Lemon Ricotta Pancake Recipe
- 2 C. All Purpose Flour
- 1/2 tsp Baking Soda
- 2.5 tsp Baking Powder
- 2.5 TBSP Sugar
- 1/8 tsp Salt
- 1 tsp Vanilla Extract
- 1 C. Whole Milk
- 2 Large Eggs
- 1/2 C. Whole Milk Ricotta Cheese
- Zest from 2 Lemons
- Approx. 5 TBSP Fresh Lemon Juice (Juice from 2 Lemons)
Pancake Batter Instructions
In a medium bowl combine wet ingredients. Whisk together the Ricotta cheese, lemon juice, lemon zest, vanilla, eggs, and milk.
In a separate bowl combine dry ingredients. Use a large mixing bowl and whisk together flour, sugar, salt, baking powder, and baking soda.
Combine the wet mixture with the flour mixture in a large bowl. Do not over-mix. The pancake batter will be thicker than you are likely used to.
Heat a large skillet over medium-high heat. I like to use butter to cook pancakes but cooking spray would also work.
Pour 1/4 cup of batter into your skillet or a hot griddle and cook until the pancake bubbles begin to pop, usually 2-3 minutes.
Flip the lemon pancakes with a spatula and cook for another couple minutes until golden brown.
Continue making pancakes until the batter is gone. I think the best way to keep pancakes warm until you’ve finished cooking them all is to place the cooked pancakes on a baking sheet in the oven. Keep the oven at a medium heat of about 200° and when they’re finished bring them out and top them with the blueberry compote.
Recipe Notes and Tips
These pancakes are thick and hearty. They have a subtle lemon flavor when you are eating the pancake alone, the blueberry flavor amplifies the lemon flavor making it the perfect combination.
A single batch makes 10-12 pancakes, you may need to double or triple the recipe depending on the number of people you’re feeding.
Reheating Fluffy Ricotta Pancakes
These pancakes store and freeze well. If you plan to eat them within a couple of days you can store them in the fridge in an airtight container.
To freeze, place pancakes in a freezer-safe gallon-size ziplock bag. I like to place wax paper or parchment paper between the pancakes to make it easier to grab out just a few at a time.
To reheat you can either pop them in a toaster or place them in the microwave with a damp paper towel over the top. I personally wouldn’t reheat on an electric griddle or in a skillet, I feel like that would dry them out.
Pancakes are a pretty big deal in our house! We love to try different kinds and pick our favorites. Of course
Feel free to try throw some variety in your pancake schedule and give our Carrot Cake and Cinnamon Buttermilk Pancakes a try!
Lemon Ricotta Pancakes with Blueberry Compote Recipe
Breakfast can be tricky. It's either a quick grab-and-go or a production. Start your morning off right with Lemon Ricotta Pancakes and homemade blueberry compote. This combination is delicious and easier than you think!
How to Make Lemon Ricotta Pancakes
Making homemade pancakes is only a few more steps than using a box mix to make regular pancakes but tastes so much better.
Why Add Creamy Ricotta Cheese to Homemade Pancakes?
Why use Ricotta cheese? Ricotta cheese may seem like a random ingredient to add to a pancake recipe but it actually gives them a wonderfully fluffy texture. I especially like the addition of ricotta cheese to recipes with lemon, they're a match made in heaven.
Ingredients
- 1 C. Water
- 1/2 C. Sugar
- 8oz Fresh Blueberries
- 4 TBSP Butter
- 1/4 C. Heavy Cream
- 2 tsp Cornstarch
- 2 C. All Purpose Flour
- 1/2 tsp Baking Soda
- 2.5 tsp Baking Powder
- 2.5 TBSP Sugar
- 1/8 tsp Salt
- 1 tsp Vanilla Extract
- 1 C. Whole Milk
- 2 Large Eggs
- 1/2 C. Whole Milk Ricotta Cheese
- Zest from 2 Lemons
- Approx. 5 TBSP Fresh Lemon Juice (Juice from 2 Lemons)
Instructions
In a small saucepan combine water, sugar, and fresh berries and cook over medium-low heat.
Bring the combination to a soft boil, stirring occasionally.
Add the butter and let that melt, stirring occasionally.
In a small bowl whisk together heavy cream and cornstarch.
Stir heavy cream mixture into the blueberry mixture and let simmer, uncovered, while you prepare the pancakes.
In a medium bowl combine wet ingredients. Whisk together the Ricotta cheese, lemon juice, lemon zest, vanilla, eggs, and milk.
In a separate bowl combine dry ingredients. Use a large mixing bowl and whisk together flour, sugar, salt, baking powder, and baking soda.
Combine the wet mixture with the flour mixture in a large bowl. Do not over-mix. The pancake batter will be thicker than you are likely used to.
Heat a large skillet over medium-high heat. I like to use butter to cook pancakes but cooking spray would also work.
Pour 1/4 cup of batter into your skillet or a hot griddle and cook until the pancake bubbles begin to pop, usually 2-3 minutes.
Flip the lemon pancakes with a spatula and cook for another couple minutes until golden brown.
Continue making pancakes until the batter is gone. I think the best way to keep pancakes warm until you've finished cooking them all is to place the cooked pancakes on a baking sheet in the oven. Keep the oven at a medium heat of about 200° and when they're finished bring them out and top them with the blueberry compote.
Notes
These pancakes are thick and hearty. They have a subtle lemon flavor when you are eating the pancake alone, the blueberry flavor amplifies the lemon flavor making it the perfect combination.
A single batch makes 10-12 pancakes, you may need to double or triple the recipe depending on the number of people you're feeding.
Reheating Fluffy Ricotta Pancakes
These pancakes store and freeze well. If you plan to eat them within a couple of days you can store them in the fridge in an airtight container.
To freeze, place pancakes in a freezer-safe gallon-size ziplock bag. I like to place wax paper or parchment paper between the pancakes to make it easier to grab out just a few at a time.
To reheat you can either pop them in a toaster or place them in the microwave with a damp paper towel over the top. I personally wouldn't reheat on an electric griddle or in a skillet, I feel like that would dry them out.
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