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!
In a small sauce pan, add water, sugar and blueberries over medium heat.
Let that come to a soft boil, stirring occasionally.
Next add your butter, let that melt and stir occasionally.
In a small bowl or cup, whisk together your heavy cream and cornstarch, stir that into your blueberry mixture.
Let simmer, uncovered, while you prepare you pancakes.
In a small bowl, whisk together the ricotta cheese, lemon juice, lemon zest, vanilla, eggs, and milk.
In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda.
Combine your wet mixture to your dry mixture, make sure you don't over mix.
This batter will be thicker than you are probably used to.
Heat your skillet or griddle over medium heat, I use butter in my skillet to cook the pancakes, a nonstick spray will also work.
Using a 1/4 cup scoop, pour onto your skillet or griddle and cook until the pancakes has bubbles, usually a minute or two.
Flip and cook for another couple of minutes until golden brown.
Top with the blueberry compote and enjoy!
Yields 10-12 pancakes