Lemon Ricotta Pancakes with Warm Blueberry Compote

Written by in Breakfast, Brunch
2 lemon pancakes on a plate with blueberry compote and a sliced lemon and blueberries

Hey there, pancake enthusiasts and breakfast lovers! Are you ready to tantalize your taste buds and embark on a mouthwatering morning adventure? Well, get ready to indulge in a stack of pure breakfast bliss because today, we’re diving headfirst into the world of lemon ricotta pancakes with a delightful blueberry compote.

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Picture this: soft, fluffy pancakes infused with a zesty twist of lemon and a creamy, dreamy ricotta surprise. And as if that weren’t enough to make your stomach growl, we’re topping them off with a luscious blueberry compote that will make your heart sing. Trust me when I say that your breakfast routine will never be the same again.

Whether you’re looking to impress your brunch guests or simply treat yourself to a heavenly breakfast, these lemon ricotta pancakes are the answer to your cravings. So, grab your apron, turn up the stove, and let’s dive into this scrumptious culinary escapade together. Your taste buds will thank you, and your mornings will never be dull again! Let’s get flipping!

Why adding Ricotta cheese is a good idea for pancakes:

  • Creamy Dreaminess: Ricotta cheese adds a luxurious creaminess to the pancake batter, elevating the overall flavor and creating a delightful contrast to the lightness of the pancakes. Each bite becomes a velvety experience that will keep you coming back for more.
  • Protein Boost: Ricotta is an excellent source of protein, making it an ideal addition to your pancake batter. Protein helps keep you feeling full and satisfied for longer periods, making these pancakes a fantastic choice for a nutritious and fulfilling breakfast.
  • Calcium and Nutrients: Ricotta cheese is rich in calcium, a vital mineral for maintaining strong bones and teeth. It also contains other essential nutrients like phosphorus, vitamin A, and vitamin B12, which contribute to overall health and well-being.
2 lemon pancakes on a plate with blueberry compote and a sliced lemon and blueberries

Lemon Ricotta Pancakes with Blueberry Topping

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Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Course: Breakfast
Cuisine: American
Keyword: blueberries, lemon, pancakes, ricotta
Servings: 12 pancakes
Calories: 299kcal
Author: Bruce and Dina Miller

Equipment

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 teaspoon baking soda
  • 1 ¼ teaspoon baking powder
  • 1 teaspoon 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 teaspoon lemon extract
  • Powder sugar for dusting on top
  • 1 teaspoon butter

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.
    1 ½ pints fresh blueberries, ½ cup sugar, ¼ cup water

Instructions for Lemon Ricotta Pancakes:

  • Whisk the flour, sugar, baking soda, baking powder, and salt in a bowl.
    3 cups flour, ¼ cup + 2 Tbls sugar, 2 ¼ teaspoon baking soda, 1 ¼ teaspoon baking powder, 1 teaspoon salt
  • 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. 
    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 teaspoon lemon extract
  • Heat a griddle and brush with a little melted butter. Drop batter onto griddle from a 1/3 cup measuring cup.
    1 teaspoon butter
  • Serve cooked pancakes with butter and blueberry sauce. Sprinkle with additional blueberries and powder sugar. Serve with butter.
    Powder sugar for dusting on top

Nutrition

Serving: 2pancakes | Calories: 299kcal | Carbohydrates: 49g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 63mg | Sodium: 506mg | Potassium: 203mg | Fiber: 2g | Sugar: 21g | Vitamin A: 314IU | Vitamin C: 9mg | Calcium: 161mg | Iron: 2mg
Tried this recipe?Let us know how it was!

Dina and Bruce at the Golden Gate Bridge

Hi, we are Bruce and Dina Miller. We love to cook every night. We enjoy making a few healthy dishes, and also comfort food. We love crafting cocktails too! Come take a look, we would love to share our recipes with you.

Comments

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  2. Pingback:Blueberry Sweet Rolls with Lemon Cream Cheese Frosting -

  3. Julie Reply

    5 stars
    I have never tried compote but I love blueberries, can’t wait to make it!

  4. Dannii Reply

    5 stars
    These pancakes were so light and fluffy. They were perfect.

  5. Anjali Reply

    5 stars
    These pancakes were perfectly sweet and had so much lemony flavor! They paired so well with the blueberry compote too! We loved this recipe!

  6. Toni Reply

    5 stars
    The flavor combination in this pancake is really amazing! Such a delicious day starter!

  7. Carrie Robinson Reply

    5 stars
    What a perfect breakfast idea for the weekend! 🙂 You can never go wrong with the lemon and blueberry combo.

  8. imsen Reply

    5 stars
    This Lemon Ricotta pancake looks so soft and fluffy! It is perfect for my breakfast! we love the recipe. Thanks for sharing

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