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Fluffy One-Bowl Lemon Ricotta Pancakes Recipe with Easy Blueberry Compote

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These fluffy one-bowl lemon ricotta pancakes are quick, tender, and bright with lemon flavor, topped with a simple homemade blueberry compote. Perfect for a cozy breakfast or brunch with minimal cleanup.

Ingredients

Scale
  • 1 cup (125 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • ½ cup (125 g) ricotta cheese, whole milk preferred
  • ½ cup (120 ml) milk, whole or 2% (or dairy-free alternative)
  • 1 large egg, room temperature
  • Zest of 1 medium lemon (or ½ teaspoon lemon extract)
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter, melted (plus extra for cooking)
  • For the blueberry compote:
  • 1 cup (150 g) frozen or fresh blueberries
  • 2 tablespoons maple syrup or honey
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons water

Instructions

  1. In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.
  2. Add ricotta cheese, milk, egg, lemon zest (or lemon extract), vanilla extract, and melted butter to the dry ingredients. Stir gently until just combined; batter will be thick and creamy. Do not overmix.
  3. Preheat a non-stick skillet or griddle over medium heat. Test heat by sprinkling a few drops of water; if they sizzle and evaporate, the pan is ready. Add a small pat of butter and let it melt, coating the surface.
  4. Spoon about ¼ cup (60 ml) of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip carefully and cook another 1-2 minutes until golden and cooked through. Adjust heat as needed. Repeat for remaining batter.
  5. While pancakes cook, prepare the blueberry compote by combining blueberries, maple syrup, lemon juice, and water in a small saucepan. Cook over medium heat, stirring occasionally, until berries burst and sauce thickens slightly, about 5-7 minutes. Remove from heat.
  6. Serve pancakes warm, stacked and topped with blueberry compote. Optionally add a dollop of yogurt or extra maple syrup.

Notes

Do not overmix the batter to keep pancakes light and fluffy. Use room temperature eggs and milk for better blending. Preheat pan properly to avoid burning or undercooking. Flip pancakes only once when bubbles appear and edges are set. Keep cooked pancakes warm in a 200°F oven while finishing the batch. Frozen blueberries work well for the compote and save prep time.

Nutrition

Keywords: lemon ricotta pancakes, blueberry compote, fluffy pancakes, one-bowl recipe, easy breakfast, brunch recipe

Find it online: https://tomyumy.com/fluffy-one-bowl-lemon-ricotta-pancakes-recipe-with-easy-blueberry-compote/