Looking for the perfect breakfast recipe? Try these Lemon Ricotta Pancakes! So delicious with a Blueberry Compote! Our Lemon Ricotta Pancakes Recipe is easy to make and a family favorite recipe!
LEMON RICOTTA PANCAKES
Hi, I’m Paula with The Housewives of Riverton. I’m so excited to be here with you today to share this tasty recipe for Lemon Ricotta Pancakes with Blueberry Compote. This recipe comes together quickly and easily, creating a fluffy, hearty pancake. Send your family off the day with a belly full of deliciousness!
BLUEBERRY COMPOTE
These pancakes are thick and hearty. The lemon flavor is very mild when you are eating the pancake alone, but when you add the blueberry compote, the blueberry flavor amplifies the lemon flavor making it the perfect combination.
HOW TO MAKE LEMON RICOTTA PANCAKES
Lemon Ricotta Pancakes are a delicious alternative to the regular old pancake recipe! The ricotta cheese keeps these pancakes light and delicate, while the lemon adds a refreshing twist. The pancakes are delicious plain, but the blueberry sauce adds a sweet ending to these melt in your mouth pancakes.
These pancakes are so delicious and you might not ever want to go back to eating regular pancakes again! If you want leftovers, you will probably want to double or even triple this recipe. They freeze great and can be reheated for later! Great for the kids to heat up for an easy breakfast…or for a midnight snack!
MORE PANCAKE RECIPES
If you are needing some more pancake recipes to put into your breakfast rotation, give our
- Carrot Cake Pancakes
- Cinnamon Buttermilk Pancakes
- Chocolate Chip Pancake Poppers
- Oven German Pancakes
- Cinnamon Roll Pancakes
- Gluten Free Blueberry Oatmeal Yogurt Pancakes
- French Toast Sticks
- Light and Fluffy Whole Wheat Pancakes Recipe
- Peppermint Chocolate Chip Pancakes
- Mint Chocolate Chip Pancakes
- Candy Cane Pancakes
- Homemade Pancake Mix
LEMON RICOTTA BLUEBERRY PANCAKES
Lemon Ricotta Pancakes Recipe
Looking for the perfect breakfast recipe? Try these Lemon Ricotta Pancakes! So delicious with a Blueberry Compote! Our Lemon Ricotta Pancakes Recipe is easy to make and a family favorite recipe!
Ingredients
- 2 cups flour
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons baking powder
- 2 1/2 tablespoons sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 1 cup whole milk
- 2 large eggs
- 1/2 cup ricotta cheese
- zest from 2 lemons
- juice from 2 lemons about 5 tablespoons
Blueberry Compote
- Yields about 1 1/2 cups
- 1 cup water
- 1/2 cup sugar
- 8 oz fresh blueberries
- 4 tablespoons butter
- 1/4 cup heavy cream
- 2 teaspoons cornstarch
Instructions
Blueberry Compote
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In a small sauce pan, add water, sugar and blueberries over medium heat.
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Let that come to a soft boil, stirring occasionally.
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Next add your butter, let that melt and stir occasionally.
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In a small bowl or cup, whisk together your heavy cream and cornstarch, stir that into your blueberry mixture.
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Let simmer, uncovered, while you prepare you pancakes.
Lemon Ricotta Pancakes
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In a small bowl, whisk together the ricotta cheese, lemon juice, lemon zest, vanilla, eggs, and milk.
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In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda.
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Combine your wet mixture to your dry mixture, make sure you don't over mix.
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This batter will be thicker than you are probably used to.
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Heat your skillet or griddle over medium heat, I use butter in my skillet to cook the pancakes, a nonstick spray will also work.
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Using a 1/4 cup scoop, pour onto your skillet or griddle and cook until the pancakes has bubbles, usually a minute or two.
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Flip and cook for another couple of minutes until golden brown.
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Top with the blueberry compote and enjoy!
Recipe Notes
Yields 10-12 pancakes
This single batch makes 10-12 pancakes, you may need to double or triple the recipe depending on your family size and hunger level.
PANCAKE COOKING SUPPLIES
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