Lemon Ricotta Pancakes with Warm Blueberry Compote
Brighten up your breakfast table with these fluffy Lemon Ricotta Pancakes topped with a luscious Warm Blueberry Compote! Bursting with vibrant citrus flavor from fresh lemon juice and zest, these pancakes are elevated by creamy ricotta, which adds a rich, velvety texture. The warm blueberry compote, made from plump, juicy berries simmered with a touch of sugar and lemon, offers the perfect balance of sweetness and tanginess. With just 15 minutes of prep time and a total cook time of 20 minutes, this restaurant-worthy recipe is surprisingly easy to whip up at home. Serve these golden pancakes with a dusting of powdered sugar or a dollop of whipped cream for a deliciously indulgent morning treat. Perfect for brunch gatherings or a special start to your day, these pancakes are sure to impress! Keywords: lemon ricotta pancakes, blueberry compote, breakfast recipe, brunch ideas, fluffy pancakes, easy pancake recipe.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons granulated sugar
- 0.25 teaspoons salt
- 0.75 cup whole milk ricotta
- 2 whole large eggs
- 0.5 cup whole milk
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 3 tablespoons unsalted butter (melted)
- 1.5 cups fresh or frozen blueberries
- 2 tablespoons granulated sugar (for compote)
- 1 tablespoon fresh lemon juice (for compote)
- 2 tablespoons water
- 1 tablespoon unsalted butter (for cooking)
Instructions
In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Set aside.
In a large bowl, whisk the ricotta, eggs, milk, lemon juice, lemon zest, and melted butter until smooth.
Add the dry ingredients to the wet ingredients and gently stir until just combined. Do not overmix; the batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
Spoon 1/4 cup of batter onto the skillet for each pancake, spreading it slightly to form a circle. Cook for 2-3 minutes on each side, or until golden brown and cooked through. Repeat with remaining batter.
To make the blueberry compote, combine blueberries, sugar, lemon juice, and water in a small saucepan over medium heat.
Cook the mixture for 5-7 minutes, stirring occasionally, until the blueberries soften and release their juices, forming a syrupy consistency.
Remove the compote from heat and let it cool slightly.
Serve the pancakes warm, topped with the blueberry compote. Optionally, garnish with powdered sugar or a dollop of whipped cream.
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 367 mg | 16% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 22.2 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 211 mg | 16% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 168 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
