Lemon Ricotta Pancake Recipe

Dry ingredients

In a large bowl whisk together 1.5 cups all-purpose flour, 2 tsp baking powder, 0.5 tsp baking soda, 2 tbsp granulated sugar, and 0.5 tsp fine sea salt until evenly combined.

Wet ingredients

In a separate medium bowl whisk 1 cup ricotta, 0.5 cup whole milk, 2 large eggs, 2 tbsp fresh lemon juice, 2 tbsp lemon zest, 3 tbsp melted unsalted butter (cooled slightly), and 1 tsp vanilla extract until smooth. It’s okay for the ricotta to remain slightly textured.

Combine batter

Make a well in the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined; small lumps are fine. Avoid overmixing to keep pancakes tender. If batter seems very thick, stir in up to 1–2 tbsp more milk to reach a thick but pourable consistency.

Rest batter

Let the batter rest 5–10 minutes at room temperature. This hydrates the flour and helps a lighter texture.

Cook pancakes

Heat a nonstick skillet or griddle over medium heat and brush lightly with melted butter. For each pancake, pour about 1/4 cup batter onto the skillet. Cook until bubbles form on the surface and edges look set, 2–3 minutes. Flip and cook until the underside is golden and center springs back, about 1–2 minutes more. Keep cooked pancakes warm on a baking sheet in a 200°F (95°C) oven while you finish the batch.

Place 2 cups mixed seasonal berries, 3 tbsp granulated sugar, 1 tbsp lemon juice, and 2 tbsp water in a small saucepan over medium-low heat. Stir and gently simmer until fruit breaks down and liquid thickens slightly, 6–8 minutes. If using, stir in 1 tsp liqueur in the last minute. Taste and adjust sweetness or lemon. Remove from heat and let cool slightly; compote will continue to thicken as it cools.

Chill a medium mixing bowl and beaters for 5 minutes in the freezer (optional for best volume). Pour 1 cup cold heavy cream into the bowl, add 2 tbsp powdered sugar and 0.5 tsp vanilla extract. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Do not overbeat; stop when peaks hold shape but are still glossy.

Stack 2–3 warm lemon ricotta pancakes per serving on plates. Spoon 2–3 tbsp warm seasonal fruit compote over pancakes. Add a generous dollop (about 2–3 tbsp) of Chantilly whipped cream. Drizzle with pure maple syrup (about 1–2 tbsp per serving), garnish with fresh mint leaves and a light dusting of confectioners' sugar if desired. Serve immediately.

Storage and reheating: Refrigerate leftover compote and whipped cream separately (compote 3–4 days, whipped cream 24 hours). Reheat pancakes gently in a 300°F (150°C) oven for 5–7 minutes or in a dry skillet over low heat to avoid sogginess.