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Fluffy Lemon Ricotta Pancakes

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 350
Delight in these airy lemon ricotta pancakes topped with fresh blueberry compote for a bright and satisfying breakfast.

Ingredients

Dry ingredients

  • 1.5 cups All-purpose flour
  • 3 tbsp Granulated white sugar
  • 2 tsp Baking powder
  • 0.5 tsp Fine sea salt

Wet ingredients

  • 1 cup Whole milk ricotta cheese
  • 0.75 cup Whole milk
  • 2 Large eggs
  • 1 tsp Pure vanilla extract
  • 2 tbsp Unsalted butter, melted

Flavorings

  • 2 tbsp Fresh lemon zest
  • 2 tbsp Freshly squeezed lemon juice

Blueberry topping

  • 2 cups Fresh or frozen blueberries
  • 2 tbsp Maple syrup
  • 1 tsp Additional lemon juice for compote

Instructions 

  • Combine sugar and lemon zest; rub to release oils.
  • Add ricotta, milk, eggs, vanilla, and melted butter; whisk until smooth.
  • Sift in flour, baking powder, salt; fold gently until just combined.
  • Heat griddle; pour 1/4 cup batter per pancake and cook until golden, flipping once.
  • Simmer blueberries, maple syrup, and lemon juice for 5 minutes to make the compote.

Notes

For extra fluffiness, do not overmix the batter.
Calories: 350kcal
Cost: $15
Course: Breakfast
Cuisine: American
Keyword: Pancakes