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Fluffy Lemon Ricotta Pancakes Easy Recipe with Fresh Strawberry Compote

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Light and fluffy lemon ricotta pancakes paired with a fresh strawberry compote, perfect for a bright and special breakfast or brunch.

Ingredients

Scale
  • 1 cup (250g) ricotta cheese (whole milk ricotta works best for creaminess)
  • 1 cup (120g) all-purpose flour (for a gluten-free option, try almond flour)
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs, room temperature
  • 3/4 cup (180ml) milk (whole or 2% for best texture)
  • 1 tbsp fresh lemon zest (finely grated)
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract (optional)
  • Butter or oil for cooking
  • For the Fresh Strawberry Compote:
  • 2 cups (300g) fresh strawberries, hulled and quartered
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract (optional)

Instructions

  1. Prepare the Strawberry Compote: In a small saucepan, combine quartered strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until strawberries release juices and mixture thickens slightly, about 10 minutes. Remove from heat and stir in vanilla extract if using. Set aside to cool.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Combine Wet Ingredients: In another bowl, whisk eggs, ricotta cheese, milk, lemon zest, lemon juice, and vanilla extract until smooth.
  4. Make the Batter: Pour wet ingredients into dry ingredients and gently fold together using a spatula. Do not overmix; a few small lumps are fine.
  5. Heat the Pan: Warm skillet or griddle over medium-low heat and add butter or oil.
  6. Cook the Pancakes: Using a 1/4 cup measuring cup, pour batter onto pan. Cook until bubbles form on surface and edges look set, about 2-3 minutes. Flip and cook another 2 minutes until golden and cooked through.
  7. Keep Warm: Transfer cooked pancakes to a plate and keep warm in a low oven (around 200°F) while finishing the batch.
  8. Serve: Stack pancakes and spoon warm fresh strawberry compote over the top. Optionally add whipped cream or powdered sugar.

Notes

Do not overmix the batter to keep pancakes fluffy. Use fresh lemon zest and juice for best flavor. Let batter rest 5-10 minutes before cooking for fluffier pancakes. Keep pancakes warm in a low oven to prevent sogginess. If batter is too thick, add a splash more milk. For dairy-free, substitute ricotta with dairy-free soft cheese or silken tofu and use almond or oat milk.

Nutrition

Keywords: lemon ricotta pancakes, strawberry compote, fluffy pancakes, breakfast recipe, easy pancakes, homemade compote

Find it online: https://norasfoods.com/fluffy-lemon-ricotta-pancakes-easy-recipe-with-fresh-strawberry-compote/