Lemon ricotta pancakes are like a warm, sunny hug on a plate. These fluffy delights combine the creamy decadence of ricotta with the zesty brightness of fresh lemons, resulting in pancakes that are both comforting and refreshing. Perfectly fluffy yet perfectly moist, they easily outshine typical breakfast offerings. When served warm with a luscious berry compote, you’ll find yourself transported to a cozy brunch spot, all from the comfort of your kitchen.

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

My first encounter with lemon ricotta pancakes was on a sunny Sunday morning. I was eager to impress my family with something unique yet simple. The moment we sat down to eat, the kitchen was filled with laughter and smiles, and every forkful was met with delight. Trust me—once you savor the combination of these indulgent pancakes and the vibrant berry sauce, you’ll be a believer, too. This recipe speaks to the heart of home cooking, inviting you to create cherished memories.

Why You’ll Love This Recipe

Simple & Quick: Just 30 minutes from mixing to munching—perfect for busy mornings.
Irresistible Flavor: Creamy ricotta paired with zesty lemon delivers an unforgettable taste.
Eye-Catching Appeal: Golden, fluffy pancakes topped with colorful berries are a feast for the eyes.
Flexible Serving: Ideal for breakfast, brunch, or a sweet snack any time of day.
Diet-Friendly Options: Easily adapted for gluten-free diets with straightforward substitutes.

Ingredients You’ll Need

2 cups all-purpose flour: This forms the base of our pancakes, giving them a soft, fluffy structure.
1/4 cup granulated sugar: Sweetens the pancakes just enough for balance.
1 and 1/2 teaspoons baking soda: Tackles the rise, ensuring fluffy pancakes.
3/4 teaspoon baking powder: Provides extra leavening for that perfect texture.
3/4 teaspoon salt: Enhances flavors and perfectly contrasts the sweetness.
2 large eggs (room temperature): They bind the ingredients and create a light, airy texture.
1 and 1/2 cups whole milk: Keeps the batter smooth and contributes to richness.
1 cup full-fat ricotta cheese: Adds creaminess, making pancakes delightfully moist.
1 and 1/2 teaspoons pure vanilla extract: For a warm, aromatic note.
1/4 cup fresh lemon juice: Brightens up the flavor profile.
2 teaspoons lemon zest: Adds depth and intensity with its fragrant oils.
Maple syrup or fresh whipped cream: For serving, these toppings elevate the dish.

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 to combine and ensure there are no lumps.
Prepare Wet Ingredients: In a separate bowl, crack 2 large eggs and lightly beat them with a whisk. Add in 1 and 1/2 cups whole milk, 1 cup full-fat ricotta cheese, and 1 and 1/2 teaspoons pure vanilla extract. Mix until everything is well combined and creamy.
Combine Wet and Dry Mixtures: Carefully stir the wet mixture into the dry ingredients, mixing just until combined. Overmixing can lead to tough pancakes, so aim for a few lumps.
Add Lemon: Gently fold in 1/4 cup fresh lemon juice and 2 teaspoons lemon zest, ensuring even distribution without over-mixing.
Cook Pancakes: Preheat a buttered skillet or griddle over medium heat. Pour batter by 1/3 cupfuls onto the hot surface. Cook for about 3 minutes, or until small bubbles form on top and edges start to look a bit dry. Flip carefully and cook for an additional 1-2 minutes, until golden brown.
Serve Warm: Stack the pancakes on plates and serve immediately with warm maple syrup or freshly whipped cream. For an extra touch, remember to prepare a delicious warm berry compote to drizzle over these lovely pancakes.

Storing & Reheating

To store leftover pancakes, place them in an airtight container at room temperature for up to 2 hours. For longer storage, refrigerate for up to 3 days. If you want to keep them for an even more extended period, you can freeze them. Just layer the pancakes with parchment paper in a freezer-safe bag or container, where they can stay good for up to 3 months. When ready to enjoy, reheat in the microwave for about 30 seconds or until warm throughout. Keep in mind that freezing may alter the texture slightly—refresh by toasting them lightly in a skillet for crispness.

Chef’s Helpful Tips

Avoid overmixing your batter. It’s okay if there are a few lumps; they help keep your pancakes light and fluffy.
For the best results, use room temperature eggs and milk. They incorporate more smoothly and help to create air bubbles that make your pancakes rise beautifully.
Adjust the cooking temperature as needed. If your pancakes are browning too fast, reduce the heat to allow them to cook through without burning.
Feel free to experiment with different fruits in your berry compote or opt for a mix of berries for complexity.
You can make the batter ahead of time! Just store it in the fridge for a day, and cook fresh pancakes in the morning.

Perfect for weekend brunch or a special breakfast treat, lemon ricotta pancakes with warm berry compote are sure to create lasting memories around the table. With their light, fluffy texture and bright flavors, they’re not just a meal but a delightful experience. Don’t hesitate to play around with the toppings or even try different fruit compotes to make it your own. Enjoy the joy of cooking and gathering around this dish, every delicious bite inviting both nostalgia and cheer.

Recipe FAQs

Can I make these pancakes gluten-free?

Absolutely! Swap the all-purpose flour with a gluten-free flour blend that has a 1:1 substitution ratio. Just be cautious as some blends may absorb moisture differently.

How can I store leftover pancakes?

Leftover pancakes should be cooled completely before placing them in an airtight container. Keep them in the refrigerator for up to 3 days or freeze them in a flat layer, separated by parchment paper, for up to 3 months.

What can I use instead of ricotta cheese?

If you’re looking for an alternative, cottage cheese blended until smooth can work well. You can also use cream cheese, but it may alter the flavor slightly, needing more milk to adjust the consistency.

Can I use other fruits for the compote?

Certainly! This recipe thrives with any berry, such as strawberries, blueberries, or raspberries. You can even combine different types for a vibrant and colorful topping.

More Breakfast Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Lemon Ricotta Pancakes with Warm Berry Compote

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Anna
Prep Time: N/A
Cook Time: 30 minutes
Total Time: 0 hours
Yield: 10 servings 1x
Category: Breakfast
Method: Griddle
Cuisine: American

Print Recipe

Description

These Lemon Ricotta Pancakes deliver a delightful combination of tangy lemon and creamy ricotta, making them perfect for a cozy breakfast or brunch serve. They are easy to prepare and full of flavor, ideal for anyone seeking a quick and comforting homemade meal.

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

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, mix the flour, sugar, baking soda, baking powder, and salt, whisking thoroughly.
In another bowl, lightly beat the eggs with a whisk.
Combine the eggs, milk, ricotta, and vanilla in the wet mixture, beating until well mixed.
Gently combine the wet mixture with the dry ingredients. Quickly fold in the lemon juice and zest, being careful not to overmix.
Pour the batter onto a hot, buttered pan or griddle using 1/3 cupfuls, ensuring not to overcrowd.
Cook for about 3 minutes until bubbles form on top, then flip and cook for another 1-2 minutes until golden brown. Repeat until all batter is used.
Serve warm with maple syrup or whipped cream. Check notes for freezing options.

Notes

For a fluffier texture, ensure all ingredients are at room temperature before mixing.
Pancakes can be frozen and reheated in the toaster or microwave for a quick breakfast option.
Adjust sugar according to your sweetness preference.