Lemon Ricotta Pancakes + Blueberry Compote Recipe

Prepare dry ingredients

In a large mixing bowl, whisk together 1.25 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine sea salt, and 2 tbsp granulated sugar until evenly combined.

Prepare wet ingredients

In a separate bowl, whisk 1 cup whole milk ricotta to loosen it slightly. Add 2 large eggs, 1/2 cup whole milk, 1 tbsp fresh lemon juice, 1 tbsp lemon zest, 1 tsp vanilla extract, and 2 tbsp melted unsalted butter. Whisk until smooth and homogenous; small lumps from ricotta are fine.

Combine batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined — do not overmix. A few small streaks of flour are okay. The batter should be thick but pourable; if too thick, stir in up to 1–2 tbsp additional milk.

Rest batter (optional)

Let the batter rest at room temperature for 10 minutes to hydrate the flour and thicken slightly; this improves texture.

Heat pan

Place a nonstick skillet or griddle over medium heat. Add a small pat (about 1 tbsp) of unsalted butter and let it melt, swirling to coat the surface. Reduce heat to medium-low if the butter browns quickly.

Cook pancakes

For each pancake, spoon or pour about 1/4 cup batter onto the hot griddle. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook the second side until golden brown, another 1–2 minutes. Adjust heat as needed so pancakes cook through without burning. Keep cooked pancakes warm on a baking sheet in a low oven (about 200°F / 95°C) while finishing the rest.

Cook blueberries

In a small saucepan set over medium heat, combine 2 cups blueberries, 1/4 cup granulated sugar, 1 tbsp fresh lemon juice, and 2 tbsp water. Stir to combine and bring to a gentle simmer.

Simmer and thicken

Let the berries simmer, stirring occasionally, until they release juices and the sauce thickens slightly, about 6–8 minutes. If you prefer a thicker compote, mix 1 tsp cornstarch with 1 tsp cold water to make a slurry and stir it into the simmering compote. Cook 1 more minute until glossy and thickened. Remove from heat and let cool slightly; the compote will thicken more as it cools.

Whip the cream

In a chilled bowl, pour 3/4 cup heavy cream, add 1 tbsp powdered sugar and 1/4 tsp vanilla extract. Whip with a hand or stand mixer on medium-high speed until soft peaks form, about 2–3 minutes. Taste and adjust sweetness to preference.

Assemble and serve

Stack pancakes (2–3 per serving) on plates. Spoon generous amounts of warm blueberry compote over the pancakes. Drizzle Elmira maple syrup to taste (about 1–2 tbsp per stack). Add a dollop of whipped cream on top. Serve immediately while pancakes are warm.

Storage and reheating

Store leftover compote in an airtight container in the refrigerator for up to 5 days. Pancakes can be kept in the fridge for 2 days or frozen between parchment layers for up to 1 month; reheat in a 350°F (175°C) oven for 8–10 minutes from chilled or 12–15 minutes from frozen, or reheat gently in a skillet.