Lemon Ricotta Pancakes with Warm Berry Compote are your new go-to breakfast treat. These fluffy, tangy pancakes offer a delightful twist on traditional pancakes, thanks to the addition of creamy ricotta and bright lemon flavor. Each bite has a light, airy texture that melts in your mouth, making them a hit for brunch or special occasions alike. The warm berry compote drizzled on top not only adds an irresistible sweetness but takes this dish to a whole new level.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Lemon Ricotta Pancakes with Warm Berry Compote
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Lemon Ricotta Pancakes with Warm Berry Compote

Lemon Ricotta Pancakes with Warm Berry Compote

I first discovered this recipe during a lazy Sunday morning when I craved something different. Typical pancakes just wouldn’t do, and as I rummaged through my fridge, the ricotta and zesty lemons caught my eye. What resulted was a delicious revelation – the blend of flavors brought a refreshing twist to the table. Now, I can’t help but whip these up whenever I want to brighten someone’s day. Let me share my love for Lemon Ricotta Pancakes with Warm Berry Compote with you!

Why You’ll Love This Recipe

Simple & Quick: Ready in about 30 minutes, making it perfect for any breakfast or brunch.
Irresistible Flavor: The creamy ricotta and zesty lemon create a delightful combination that bursts with flavor.
Eye-Catching Appeal: These pancakes are fluffy and visually appealing, especially when topped with vibrant berry compote.
Flexible Serving: Ideal for cozy family breakfasts or elegant brunch parties, and loved by kids and adults alike.
Diet-Friendly Options: Easily adaptable for dietary restrictions by swapping ingredients.

Ingredients You’ll Need

2 cups all-purpose flour: This forms the base of our batter for great structure; ensure it’s properly measured for best texture.
1/4 cup granulated sugar: Adds a touch of sweetness; you can substitute with coconut sugar for a different flavor.
1 and 1/2 teaspoons baking soda: A leavening agent that helps the pancakes rise and become fluffy.
3/4 teaspoon baking powder: Works alongside baking soda for extra fluffiness; don’t skip on this!
3/4 teaspoon salt: Enhances all the flavors; use kosher salt for a finer texture.
2 large eggs (room temperature): Eggs help bind the ingredients and provide structure; cold eggs may result in a lumpy batter.
1 and 1/2 cups whole milk: To achieve a creamy batter; if you want to use a non-dairy alternative, almond or oat milk works well.
1 cup full-fat ricotta cheese: Adds creaminess and a unique flavor; don’t swap for part-skim as it may dry out.
1 and 1/2 teaspoons pure vanilla extract: For that warm, inviting flavor; always choose pure vanilla extract for best results.
1/4 cup fresh lemon juice: Brings refreshing acidity, balancing the richness; fresh-squeezed is best.
2 teaspoons lemon zest: Adds concentrated lemony aroma; zest only the yellow part to avoid bitterness.
Maple syrup or fresh whipped cream, for serving: These toppings add sweetness and indulgence, elevating the pancakes further.

How to Make Lemon Ricotta Pancakes with Warm Berry Compote

Mix Dry Ingredients: In a large bowl, combine 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 and 1/2 teaspoons baking soda, 3/4 teaspoon baking powder, and 3/4 teaspoon salt. Whisk well until blended.
Mix Wet Ingredients: In a separate bowl, lightly beat 2 large eggs and then mix in 1 and 1/2 cups whole milk, 1 cup full-fat ricotta cheese, and 1 and 1/2 teaspoons pure vanilla extract until smooth.
Combine Mixtures: Carefully add the wet ingredients to the dry mixture, stirring gently until just combined. Avoid overmixing for tender pancakes.
Add Citrus: Fold in 1/4 cup fresh lemon juice and 2 teaspoons lemon zest until evenly distributed; the batter should be thick but pourable.
Cook Pancakes: Preheat a buttered pan or griddle on medium heat. Pour batter by 1/3 cupfuls onto the hot surface, allowing enough space. Cook until bubbles form on top, about 3 minutes. Flip and cook for another 1-2 minutes until golden brown.
Serve Warm: Stack pancakes on a plate and top with warm berry compote, whipped cream, or maple syrup before serving.

Storing & Reheating

Leftover Lemon Ricotta Pancakes can be stored at room temperature for a couple of hours or in the refrigerator for up to 3 days in an airtight container. For longer storage, freeze them, separated by parchment paper, for up to 3 months. To reheat, pop them in a toaster or microwave for about 30 seconds to 1 minute on medium heat until warmed through. Keep in mind that the texture may become a bit denser after freezing, but a pat of butter or a drizzle of maple syrup can bring back some of that original fluffiness!

Chef’s Helpful Tips

Remember to mix the batter just enough for everything to come together; lumps are okay!
For an extra touch of flavor, consider adding a pinch of nutmeg or cinnamon to the dry ingredients.
Make sure your cooking surface is at the right temperature: too hot, and the pancakes will burn; too cool, and they’ll spread too much.
You can make the batter ahead of time and keep it covered in the fridge for up to 24 hours. Just give it a quick stir before cooking.
If you like your pancakes extra fluffy, separate the egg whites from the yolks, whipping the whites until soft peaks form before folding them in last.

This Lemon Ricotta Pancakes with Warm Berry Compote recipe is perfect for a cozy Sunday morning or when you have friends over. The lemony zing and creamy texture make every bite heavenly. Don’t hesitate to experiment with toppings, add your favorite fruits or nuts to the batter, or customize the sweetness. Enjoy creating your version of these delightful pancakes and share the goodness with everyone around you!

Recipe FAQs

Can I make this recipe gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free baking blend. Just make sure to choose one that has a good balance of starches and is designed for baking to ensure the best texture.

What kind of berries work best for the compote?

While blueberries and strawberries are classic choices, you can use any berries you love, such as raspberries or blackberries. Combine them with a touch of sugar and a splash of lemon juice, and simmer until they’re soft and syrupy for a delightful topping.

Can I prepare the batter the night before?

Yes, you can! Prepare the batter and store it in the refrigerator overnight. Just give it a little stir in the morning before scooping onto the griddle, as it may thicken overnight.

How can I make these pancakes dairy-free?

For a dairy-free version, use almond or soy milk in place of whole milk, and swap the ricotta for a dairy-free alternative like tofu or a nut-based ricotta. Just ensure everything is well blended for a creamy texture.

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Lemon Ricotta Pancakes with Warm Berry Compote

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Author: Dorothy
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 10 pancakes 1x
Category: Breakfast
Method: Griddle
Cuisine: American

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Description

Lemon ricotta pancakes are fluffy and bursting with citrus flavor, perfect for a joyful breakfast. Pair them with warm berry compote for a delightful experience!

Ingredients

Scale

2 cups (240g) all-purpose flour
1/4 cup (50g) granulated sugar
1 and 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs (room temperature)
1 and 1/2 cups (340ml) whole milk
1 cup (227g) full-fat ricotta cheese
1 and 1/2 teaspoons pure vanilla extract
1/4 cup (57ml) fresh lemon juice
2 teaspoon lemon zest
maple syrup or fresh whipped cream, for serving

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Instructions

In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt; whisk thoroughly.
In another bowl, lightly beat the eggs with a whisk.
Add the milk, ricotta, and vanilla to the eggs and mix until smooth.
Gradually stir the wet mixture into the dry ingredients, mixing just until combined. Gently fold in the lemon juice and zest without overmixing.
Pour 1/3 cup of batter onto a heated and buttered pan or griddle, ensuring enough space between each pancake. Cook for about 3 minutes until bubbles appear on top, then flip and cook until golden brown for another 1-2 minutes.
Serve the pancakes warm with maple syrup or fresh whipped cream.

Notes

For freezing, stack cooled pancakes with parchment paper between them and store in an airtight container or freezer bag.
Reheat in the toaster or microwave for a quick breakfast solution.
Adjust the lemon juice to enhance the citrus flavor as desired.