Description

Light, airy pancakes made with whole milk ricotta and bright lemon zest, served with a quick, tangy-sweet berry compote. A fast, forgiving weekend breakfast that feels special but comes together in 15 minutes.

Ingredients

Scale

1 cup (250g) whole milk ricotta
2 large eggs, room temperature
1 cup (120g) all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
2 tablespoons granulated sugar
½ cup (120ml) whole milk
2 tablespoons unsalted butter, melted and slightly cooled
Zest of 1 large lemon
1 tablespoon fresh lemon juice
1½ cups (225g) mixed berries (frozen or fresh)
2 tablespoons granulated sugar (for compote)
1 teaspoon lemon juice (for compote)
2 tablespoons water (for compote)
1 teaspoon cornstarch mixed with 1 teaspoon water (optional, for thickening)

Instructions

If the ricotta appears watery, drain it in a fine-mesh sieve for 10 minutes to ensure fluffy pancakes.
In a small saucepan, combine berries, 2 tablespoons sugar, 1 teaspoon lemon juice, and 2 tablespoons water. Cook over medium heat for 5-7 minutes until berries burst and juices release. If using cornstarch, stir it in during the last minute. Remove from heat and set aside.
In a large bowl, whisk together flour, baking powder, salt, and 2 tablespoons sugar until no clumps remain.
In a separate bowl, whisk eggs, milk, melted butter, lemon zest, and 1 tablespoon lemon juice until well combined.
Pour wet ingredients into dry ingredients. Gently fold together with a spatula until just moistened; batter should be lumpy. Do not overmix.
Gently fold in the drained ricotta until distributed in chunks or swirls. Add a splash of milk if batter is too thick.
Heat a non-stick skillet over medium-low heat. Lightly grease with butter or oil.
Pour ¼ cup batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form and edges look set.
Flip carefully and cook for another 1-2 minutes until golden brown.
Serve immediately, topped with warm berry compote and optional butter or powdered sugar.

Notes

Do not overmix the batter; lumps are good for fluffiness. Use medium-low heat to prevent burning the outside before the inside cooks. If ricotta is watery, draining it is crucial for texture. Batter should be made fresh right before cooking as baking powder activates immediately upon contact with liquid. Keep finished pancakes warm in a 200°F oven if serving a crowd.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 2 pancakes with ¼ cu
Calories: 380
Sugar: 18
Sodium: 320
Fat: 16
Saturated Fat: 8
Carbohydrates: 45
Fiber: 3
Protein: 14

Keywords: ricotta pancakes, lemon pancakes, fluffy pancakes, berry compote, easy breakfast, weekend brunch, 15 minute breakfast