Lemon Ricotta Pancakes Recipe

Dry ingredients

In a large mixing bowl whisk together the all-purpose flour, 2 tablespoons granulated sugar, baking powder, baking soda, and fine sea salt until evenly combined.

Wet ingredients

In a separate bowl whisk the eggs lightly, then add whole milk, buttermilk, ricotta cheese, melted cooled butter, vanilla extract, and the tablespoon of lemon zest. Whisk until mostly smooth; small pockets of ricotta are fine and will give a pleasant texture.

Combine

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula just until combined. Do not overmix; a few small lumps are okay. Let the batter rest for 5–10 minutes to hydrate the flour and thicken slightly.

Place the mixed berries, 3 tablespoons granulated sugar, lemon juice, and 2 tablespoons water in a small saucepan over medium heat. Stir to combine and bring to a gentle simmer.

Simmer uncovered for 6–8 minutes, stirring occasionally, until berries soften and release juices. If you prefer a thicker compote, mix the 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry and stir into the compote; cook an additional 1–2 minutes until thickened. Taste and adjust sugar or lemon if desired. Remove from heat and keep warm.

Heat a large nonstick skillet or griddle over medium heat. Add 1 teaspoon of butter and swirl to coat. Reduce heat to medium-low (pancakes cook best at a moderate temperature).

For each pancake, scoop 1/4 cup of batter onto the skillet (adjust to make larger or smaller cakes). Cook until bubbles form on the surface and edges look set, about 2–3 minutes.

Flip carefully and cook the second side until golden brown and cooked through, about 1–2 minutes more. Transfer cooked pancakes to a warm plate and tent loosely with foil while you cook remaining pancakes, adding more butter to the skillet as needed.

To serve: stack pancakes, spoon warm fruit compote over the top, dust with powdered sugar, sprinkle the extra lemon zest, and, if desired, drizzle a little maple syrup. Serve immediately.