Lemon Ricotta Pancakes with Blueberry Compote

Lemon Ricotta Pancakes with Blueberry Compote ingredients

• 2 cups fresh or frozen blueberries
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 2 tbsp water
• 1.5 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 2 whole large eggs
• 1 cup whole milk
• 1/2 cup full-fat ricotta cheese
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 2 tbsp unsalted butter or cooking spray

Watch how to make Lemon Ricotta Pancakes with Blueberry Compote

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Lemon Ricotta Pancakes with Blueberry Compote

1. To prepare the Blueberry Compote, combine 2 cups blueberries, 1/4 cup granulated sugar, 1 tablespoon lemon juice, and 2 tablespoons water in a small saucepan. Bring the mixture to a simmer over medium heat, stirring occasionally.
2. Reduce the heat to low and continue to simmer for 8-10 minutes, or until the blueberries have burst and the sauce has thickened slightly. Remove from heat and set aside to cool; the compote will thicken further as it cools.
3. For the pancakes, in a large bowl, whisk together 1.5 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt until thoroughly combined.
4. In a separate medium bowl, whisk together 2 large eggs until light and frothy. Add 1 cup whole milk, 1/2 cup full-fat ricotta cheese, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract, then whisk until just combined.
5. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined; it's okay if there are a few lumps, as overmixing will result in tough pancakes.
6. Heat a large non-stick griddle or skillet over medium-low heat. Add 1-2 tablespoons unsalted butter or a generous spray of cooking spray, ensuring the surface is evenly coated.
7. Pour about 1/4 cup of batter per pancake onto the hot griddle, leaving ample space between each pancake. Cook for 2-3 minutes per side, or until golden brown and bubbles begin to form on the surface, then flip with a spatula.
8. Cook for another 1-2 minutes on the second side, until fully cooked through and golden. Repeat with the remaining batter, adding more butter or spray as needed.
9. Stack the warm pancakes on plates. Serve immediately, topped generously with the prepared Blueberry Compote.

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