Lemon & Ricotta Pancakes with Blueberry Compote


Lemon & Ricotta Pancakes with Blueberry Compote

Pancakes with blueberries and ricotta with a plate of pancakes and blueberry compote
lemon and ricotta pancakes with blueberry compote
ricotta and lemon pancakes with blueberry compote and ricotta topping


Lemon & Ricotta Pancakes with Blueberry Compote

The zest of lemon and fresh ricotta make these fluffy pancakes mouthwateringly irresistible. Pair with a simple blueberry compote, and you'll never want regular pancakes again.
Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 4 (makes 12 pancakes)


For the Pancakes

  • 3/4 C ricotta
  • 1 C milk
  • 3 large eggs
  • 1/4 C sugar
  • 1 tsp vanilla extract
  • 1 lemon – the zest and juice roughly 1/4 cup lemon juice
  • 1.5 C self raising flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 TBS butter melted

For the Blueberry Compote

  • 2 C blueberries frozen works well
  • 4 TBS maple syrup
  • 1 tsp lemon juice


For the Pancakes

  • In a mixing bowl combine the ricotta, milk, eggs, sugar, vanilla, lemon zest and lemon juice and whisk to combine.
  • Add in the flour, baking powder, baking soda, and salt, and whisk to form a batter.
  • Heat a large non-stick pan over a medium heat.
  • Using a 1/3 cup, portion your batter into the pan to form your pancakes.
  • Cook flipping midway to cook on the otherwise and repeat until you've used up all your batter. Set aside and make your compote

For the Blueberry Compote

  • Place the blueberries, maple syrup and lemon juice into a heat proof bowl and microwave for 3-5 minutes, or until the berries are hot and syrupy.
  • Serve your pancakes topped with the blueberry compote and a dollop of ricotta cheese if desired.
Keyword breakfast, breakfast dessert, lemon and ricotta pancakes, pancakes, ricotta and lemon pancakes with blueberry compote, ricotta pancakes

Lemon and ricotta pancakes


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