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–+ servings
Anna

Lemon Ricotta Pancakes With Berry Compote

5 from 1 vote
These Lemon Ricotta Pancakes are soft and fluffy with an aromatic lemon flavor. They're one of the best pancakes you’ll ever eat! Lemon and ricotta make the pancakes stand out. Ricotta adds a rich texture, and lemon adds a bright and fresh flavor. Hence, these pancakes have a perfect balance of tartness and sweetness from the lemon juice and sugar.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 Pancakes
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 321
Ingredients Equipment Method Nutrition

Ingredients
  

Pancakes:
  • 1 ½ cups (180g/6.3oz ) all-purpose flour or gluten-free flour
  • 2 tsp baking powder
  • 2 tbsp sugar
  • 3 eggs
  • ¾ cup milk
  • ½ cup (100g/3.5oz) ricotta cheese
  • ¼ cup lemon juice or lime juice
  • 1 tbsp lemon zest or lime zest
Berry Compote:
  • 1½ tbsp lemon juice or lime juice
  • 1½ tsp cornstarch
  • 2 cups (200g/7oz ) berries fresh or frozen
  • 2 tbsp sugar
  • 2 tbsp water

Equipment

  • 2 Bowls
  • Whisk
  • Spatula
  • Frying Skillet
  • Saucepan

Method
 

Pancakes:
  1. In a medium bowl, whisk 1 ½ cups (180g/6.3oz ) all-purpose flour, 2 tsp baking powder, and 2 tbsp sugar. Set aside.
  2. In another medium bowl, whisk 3 eggs, ¾ cup milk, ½ cup (100g/3.5oz) ricotta cheese, ¼ cup lemon juice, and 1 tbsp lemon zest.
  3. Mix the wet ingredients with the dry ones together until you don’t see more flour spots. Remember, pieces of pancake batter are totally fine, so be careful not to overmix.
  4. Heat a nonstick skillet over medium-low heat, brush with oil or melt some butter and cook the lemon ricotta pancakes. Use 1/4 cup of batter for each pancake, and you'll have about 12 pancakes.
  5. Cook for 2-3 minutes, until small bubbles begin to form on top and the edges set. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through and golden on the bottom.
  6. Serve immediately topping of your choice.
Berry Compote:
  1. In a small bowl, combine 1½ tbsp lemon juice and 1½ tsp cornstarch.
  2. In a medium saucepan, add 2 cups (200g/7oz ) berries, 2 tbsp sugar, and 2 tbsp water.
  3. Bring to a boil over high heat and then reduce the heat to a slow simmer and add the lemon juice and cornstarch mixture. Cook for around 10 minutes, stirring until the compote thickens a little.

Nutrition

Serving: 3Pancakes (without compote)Calories: 321kcalCarbohydrates: 48gProtein: 14gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2.5gCholesterol: 140mgSodium: 100mgPotassium: 476mgFiber: 1.4gSugar: 11gVitamin A: 407IUVitamin C: 7.6mgCalcium: 261mgIron: 3mg
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