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.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Set aside.

Step 2

In a large bowl, whisk the ricotta, eggs, milk, lemon juice, lemon zest, and melted butter until smooth.

Step 3

Add the dry ingredients to the wet ingredients and gently stir until just combined. Do not overmix; the batter should be slightly lumpy.

Step 4

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.

Step 5

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.

Step 6

To make the blueberry compote, combine blueberries, sugar, lemon juice, and water in a small saucepan over medium heat.

Step 7

Cook the mixture for 5-7 minutes, stirring occasionally, until the blueberries soften and release their juices, forming a syrupy consistency.

Step 8

Remove the compote from heat and let it cool slightly.

Step 9

Serve the pancakes warm, topped with the blueberry compote. Optionally, garnish with powdered sugar or a dollop of whipped cream.

Nutrition Facts

Serving size	(960.2g)

Amount per serving	% Daily Value*
Calories	1705.6

Total Fat 83.4g	0%
Saturated Fat 48.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 601.2mg	0%
Sodium 1476.9mg	0%
Total Carbohydrate 195.9g	0%
Dietary Fiber 9.9g	0%
Total Sugars 86.1g
Protein 45.9g	0%

Vitamin D 142.8IU	0%
Calcium 873.2mg	0%
Iron 8.3mg	0%
Potassium 713.9mg	0%

*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.

Source of Calories

Fat: 43.7%

Protein: 10.7%

Carbs: 45.6%