Quick & Creative · American
Lemon Ricotta Pancakes with Berry Compote
A citrus twist on a breakfast classic brightened with a fresh berry topping.
These Lemon Ricotta Pancakes are fluffy and light, with a hint of refreshing citrus that pairs beautifully with a homemade berry compote. Perfect for a leisurely weekend breakfast or a quick weekday treat, this delightful dish will brighten your morning and leave you feeling satisfied.
A recipe by Marco · Executive Chef · Cookbookverse Kitchen
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
Ingredients
Pancakes
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup ricotta cheese
- 1/2 cup milk
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- Butter for cooking
Berry Compote
- 1 cup mixed berries (fresh or frozen)
- 2 tbsp sugar
- 1 tbsp lemon juice
Method
- 1
Prepare the Pancake Batter
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, combine the ricotta cheese, milk, eggs, lemon juice, lemon zest, and vanilla extract. Gently stir the wet ingredients into the dry ingredients until just combined. Avoid overmixing.
- 2
Cook the Pancakes
Heat a non-stick skillet over medium heat and add a small amount of butter. Pour 1/4 cup portions of batter onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for an additional 2 minutes, or until golden brown. Repeat with the remaining batter.
- 3
Make the Berry Compote
In a small saucepan, combine the mixed berries, sugar, and lemon juice. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the berries are softened and the mixture has thickened slightly.
- 4
Serve
Stack the pancakes on plates and spoon the warm berry compote over the top. Serve immediately and enjoy your bright and flavorful breakfast.
Origin story
Lemon Ricotta Pancakes are a delightful twist on the traditional pancake, drawing inspiration from the Italian use of ricotta in desserts and pastries. The addition of lemon brings a fresh, zesty flavor that pairs wonderfully with sweet berries, making it a favorite in many brunch spots.
