Fluffy Lemon Ricotta Pancakes with Blueberry Compote

Imagine waking up to the aroma of freshly made pancakes that are light, airy, and bursting with a zesty lemon flavor. These Lemon Ricotta Pancakes are not just breakfast; they’re an experience. The ricotta adds a delightful creaminess that pairs perfectly with the tartness of the lemon, making each bite a refreshing treat.

Top them off with a luscious blueberry compote that adds a sweet and slightly tangy contrast. This pancake dish is perfect for lazy weekend brunches or special occasions, ensuring that every bite feels indulgent.

Whether you’re a pancake enthusiast or a novice cook, this recipe is designed to make your morning a little brighter and a lot tastier.

Deliciously Light Lemon Ricotta Pancakes

These pancakes are a delightful blend of flavors and textures, characterized by their airy nature and rich taste. The incorporation of ricotta cheese creates a unique fluffiness, while the addition of fresh lemon zest brings a refreshing citrus note.

Each pancake is cooked to a golden brown perfection, offering a visual appeal that is as enticing as its taste. The vibrant blueberry compote drizzled over the pancakes adds not only color but also a sweet-tart flavor that beautifully complements the lemon.

Preparing the Blueberry Compote

To create the blueberry compote, start by combining fresh blueberries with maple syrup and lemon juice in a small saucepan. This mixture is heated over medium heat until the blueberries begin to burst, resulting in a thickened sauce.

The compote can be prepared in advance, allowing the flavors to meld, which enhances its taste. It serves as the perfect topping for the lemon ricotta pancakes, adding a delicious contrast to the dish.

Mixing the Pancake Batter

Begin by whisking together the ricotta cheese, milk, eggs, lemon zest, and lemon juice in a large bowl until smooth. This mixture will serve as the base for the pancake batter.

In a separate bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Gradually fold these dry ingredients into the wet mixture, being cautious not to over-mix. A slightly lumpy batter is ideal for achieving those fluffy pancakes.

Cooking the Pancakes

To cook the pancakes, heat a skillet or griddle over medium heat and melt a small amount of butter. Pour approximately 1/4 cup of the batter onto the skillet for each pancake.

Watch for bubbles to form on the surface, which indicates that it’s time to flip the pancake. Cook for another minute or two until the underside is golden brown. This method ensures the pancakes remain fluffy and light.

Serving and Enhancing Your Pancakes

Once cooked, stack the pancakes on a plate and generously pour the warm blueberry compote over the top. For an extra touch, add a dollop of whipped cream and sprinkle fresh blueberries and lemon slices around the pancakes.

This presentation not only looks appealing but also enhances the overall flavor experience. Enjoy these lemon ricotta pancakes as a delightful breakfast or brunch option that will surely please everyone at the table.

Nutrition and Serving Suggestions

This recipe yields approximately four servings, making it a suitable choice for family gatherings or special occasions. Each serving contains around 320 calories, providing a balanced meal to start your day.

With 14 grams of fat, 9 grams of protein, and 41 grams of carbohydrates, the combination of ingredients yields a nourishing dish that offers both satisfaction and indulgence.

Pair the pancakes with a side of fresh fruit or a light salad for a complete meal, or enjoy them on their own with the blueberry compote and whipped cream for a truly delightful experience.

Deliciously Light Lemon Ricotta Pancakes

These pancakes are fluffy and rich, thanks to the combination of ricotta cheese and fresh lemon zest. They are complemented beautifully by a vibrant blueberry compote that adds both color and flavor, making this dish not only delicious but visually appealing.

Ingredients

• 1 cup ricotta cheese
• 1/2 cup milk
• 2 large eggs
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Butter for cooking
• 1 cup fresh blueberries
• 2 tablespoons maple syrup for compote
• 1 tablespoon lemon juice for compote

Instructions

1. Prepare the Blueberry Compote: In a small saucepan, combine blueberries, maple syrup, and lemon juice. Cook over medium heat until the blueberries burst and the mixture thickens slightly (about 5-7 minutes). Set aside.
2. Mix Wet Ingredients: In a large bowl, whisk together the ricotta cheese, milk, eggs, lemon zest, and lemon juice until smooth.
3. Combine Dry Ingredients: In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
4. Combine Mixtures: Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to over-mix; it’s okay if the batter is a little lumpy.
5. Cook the Pancakes: Heat a skillet or griddle over medium heat and melt a small amount of butter. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 1-2 minutes until golden brown.
6. Serve: Stack the pancakes on plates and top with the warm blueberry compote. Enjoy your delicious breakfast!

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Nutrition Information

• Servings: 4 servings
• Calories: 320kcal
• Fat: 14g
• Protein: 9g
• Carbohydrates: 41g