These lemon ricotta pancakes with warm blueberry compote are the perfect combination of tart and sweet. The pancakes are so fluffy! We love serving these with butter and a dusting of powder sugar.
What you will need to make these lemon ricotta pancakes:
- Blueberries
- Sugar
- Flour
- Sugar
- Baking soda
- Baking powder
- Salt
- Eggs
- Milk
- Ricotta cheese
- Vanilla extract
- Lemons
- Lemon extract
Lemon Ricotta Pancakes with Blueberry Topping
Ingredients
Ingredients for blueberry sauce:
- 1 ½ pints fresh blueberries
- ½ cup sugar
- ¼ cup water
Ingredients for Lemon Ricotta Pancakes:
- 3 cups flour
- ¼ cup + 2 Tbls sugar
- 2 ¼ tsp baking soda
- 1 ¼ tsp baking powder
- 1 tsp salt
- 3 eggs
- 2 1/4 cups milk
- 1 ½ cups full-fat ricotta cheese
- 2 tsps vanilla extract
- ¼ cup + 2 Tbls fresh lemon juice
- 2 Tbls lemon zest
- 1 tsp lemon extract
- Powder sugar for dusting on top
Instructions
Instructions for Blueberry Sauce:
Combine blueberries, sugar and water in a saucepan and bring to a simmer. Simmer until sugar is dissolved and blueberries soften. While this is cooking, make the pancake batter.
Instructions for Lemon Ricotta Pancakes:
Whisk the flour, sugar, baking soda, baking powder, and salt in a bowl. Whisk the eggs in a separate bowl. Add in the milk, ricotta, and vanilla and beat until well combined. Stir the wet mixture into the dry ingredients, until just combined. Fold in the lemon juice, zest and lemon extract.
Heat a griddle and brush with a little melted butter. Drop batter onto griddle from a 1/3 cup measuring cup.
Serve cooked pancakes with butter and blueberry sauce. Sprinkle with additional blueberries and powder sugar. Serve with butter.
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