Description
Light, airy, and tender pancakes made with ricotta cheese and lemon zest, served with a quick homemade berry compote. A simple 5-ingredient base that delivers high-end brunch quality in just 20 minutes.
Ingredients
Scale
- 1 cup (240g) whole milk ricotta cheese
- 1 cup (120g) all-purpose flour
- 2 large eggs, room temperature
- 1 large lemon (zest and 2 tbsp juice)
- 2 tbsp granulated white sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- 2–3 tbsp whole milk
- 1 ½ cups mixed berries (blueberries, raspberries, or blackberries)
- 2 tbsp sugar (for compote)
- 1 tsp lemon juice (for compote)
- 2 tbsp water (for compote)
- 1 tsp cornstarch mixed with 1 tsp water (optional, for thickening)
Instructions
- Make the berry compote: In a small saucepan, combine berries, 2 tbsp sugar, 1 tsp lemon juice, and 2 tbsp water. Cook over medium heat for 5-8 minutes until berries burst and mixture thickens. Stir in cornstarch slurry if needed. Remove from heat and set aside to cool slightly.
- Prep dry ingredients: In a medium bowl, whisk together 1 cup flour, 1 ½ tsp baking powder, and ½ tsp salt. Ensure no lumps remain.
- Mix wet ingredients: In a separate large bowl, combine ricotta, eggs, 2 tbsp sugar, lemon zest, and 2 tbsp lemon juice. Whisk vigorously until smooth. If ricotta is grainy, blend briefly to smooth it out.
- Combine wet and dry: Gradually add dry ingredients to wet ingredients. Stir gently until just combined; leave small lumps. Do not overmix. Add milk 1 tbsp at a time if batter is too thick, aiming for a heavy cream consistency.
- Cook pancakes: Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with butter or oil. Pour ¼ cup batter per pancake. Cook for 2-3 minutes until bubbles form and pop, leaving holes. Flip and cook for another 1-2 minutes until golden brown.
- Serve: Serve pancakes warm, topped with the berry compote, optional butter, and a dusting of powdered sugar.
Notes
Use whole milk ricotta for best texture. Ensure baking powder is fresh for proper rise. Do not overmix the batter to avoid tough pancakes. Cook on medium-low heat to prevent burning. Batter can be made up to 2 hours ahead if stored properly.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes per servi
- Calories: 320
- Sugar: 18
- Sodium: 280
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 42
- Fiber: 2
- Protein: 14
Keywords: ricotta pancakes, lemon pancakes, fluffy pancakes, berry compote, easy breakfast, weekend brunch, 5-ingredient recipe