Home Breakfast & BrunchLemon Zest Ricotta Pancakes with Blueberry Compote
Breakfast & BrunchQuick & Easy (30-Min)Vegetarian

Lemon Zest Ricotta Pancakes with Blueberry Compote

by Linda
written by Linda
Jump to Recipe Print Recipe

Start your day with these luscious Lemon Zest Ricotta Pancakes, infused with a bright citrus flavor and creamy ricotta texture. They are airy yet rich, thanks to the perfect balance of lemon zest and ricotta cheese, creating a delightful pancake experience.

Paired with a homemade blueberry compote that adds a burst of sweetness and tartness, these pancakes are not just breakfast; they’re a delightful way to brighten your morning. Whether served for a special occasion or a cozy weekend brunch, these pancakes will surely impress!

Lemon Zest Ricotta Pancakes with Blueberry Compote

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 350 calories 14g fat
Rating: 5.0/5
( 1 voted )
Pin
Print

Ingredients

INGREDIENTS

  • 1 cup ricotta cheese
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon zest
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon unsalted butter (for cooking)

FOR THE BLUEBERRY COMPOTE

  • 2 cups fresh or frozen blueberries
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon water

Instructions

  1. In a medium saucepan, combine blueberries, sugar, lemon juice, and water. Cook over medium heat, stirring occasionally, until the blueberries release their juices and the mixture thickens, about 5-7 minutes. Remove from heat and set aside.
  2. In a large bowl, whisk together ricotta, eggs, milk, and lemon zest until smooth.
  3. In another bowl, mix flour, baking powder, sugar, and salt. Gradually add the dry ingredients to the ricotta mixture, gently folding until just combined, being careful not to overmix.
  4. Heat a non-stick skillet or griddle over medium heat and melt a tablespoon of butter.
  5. Pour 1/4 cup of the pancake batter onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for an additional 2-3 minutes until golden and cooked through. Repeat with remaining batter, adding more butter as needed.
  6. Serve the pancakes warm, topped with blueberry compote.

Notes

Tip: For a lighter pancake, use low-fat ricotta or replace half of the ricotta with Greek yogurt.

For the fluffiest pancakes, avoid overmixing the batter—it’s okay if there are a few lumps. If you want to switch things up, try adding different fruits like strawberries or raspberries to the compote.

Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in a toaster or microwave. You can also freeze them for longer storage; just pop them in the toaster straight from the freezer for a quick breakfast!

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

You may also like

Sweet and Savory Teriyaki Salmon with Sesame-Infused Bok...

Robust Chorizo and Creamy White Bean Casserole

Lime-Infused Coconut Grilled Chicken with Fresh Pineapple Salsa

Smoky Paprika Quinoa-Stuffed Bell Peppers

Herb-Infused Lemon-Garlic Butter Shrimp Risotto

Creamy Spinach and Sun-Dried Tomato Queso Dip

Savory Herbed Goat Cheese-Stuffed Mini Bell Peppers

Tropical Sweet Chili Mango-Cucumber Sushi Rolls

Zesty Spicy Garlic-Lemon Chickpea Falafel Bites

Crispy Baked Parmesan-Crusted Zucchini Chips with Herb Dip

Leave a Comment

Save my name, email, and website in this browser for the next time I comment.

Close