Blueberry Lemon Ricotta Pancakes Recipe
Three ricotta pancakes with lemon curd, blueberry compote, maple syrup & whipped cream.
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Ingredients
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Pancakes
Blueberry Compote
Lemon Curd
Toppings
Method
Pancakes
- 1
Prepare dry ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
- 2
Combine wet ingredients
In another bowl, whisk together the ricotta cheese, milk, eggs, lemon zest, lemon juice, vanilla extract, and melted butter until smooth.
- 3
Mix batter
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few lumps are okay.
- 4
Cook pancakes
Heat a non-stick skillet or griddle over medium heat and grease lightly with butter or oil. Pour about 1/3 cup of batter per pancake onto the skillet. Cook for 2–3 minutes, or until bubbles form on top and the edges look set. Flip and cook for another 2–3 minutes, until golden brown and cooked through. Repeat with remaining batter to make 6 pancakes.
Blueberry Compote
- 5
Cook compote
In a small saucepan over medium heat, combine blueberries, sugar, lemon juice, and water. Cook for 5–7 minutes, stirring occasionally, until the blueberries burst and the mixture thickens slightly. Remove from heat and set aside.
Lemon Curd
- 6
Prepare lemon curd
In a medium saucepan, whisk together egg yolks, sugar, lemon zest, and lemon juice. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8–10 minutes. Remove from heat and stir in the butter until melted and smooth. Strain through a fine mesh sieve if desired. Let cool.
Assembly and Toppings
- 7
Assemble pancakes
Stack three pancakes on each serving plate. Spoon lemon curd and blueberry compote over the top.
- 8
Add toppings
Drizzle with maple syrup and top with a dollop of whipped cream. Garnish with fresh blueberries and lemon zest if desired.
