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Lemon Ricotta Pancakes with Blueberry Compote

These Lemon Ricotta Pancakes are fluffy and laced with zest, then topped with a homemade Blueberry Compote for a sweet finish!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 7 pancakes
Calories: 297kcal



  • 2 cups fresh or frozen blueberries
  • ¼ cup water
  • ¼ cup granulated sugar
  • 2 teaspoons lemon juice



  • Prepare the blueberry compote by combining half of the blueberries in a small saucepan with the water, sugar, and lemon juice.
    2 cups fresh or frozen blueberries, ¼ cup water, ¼ cup granulated sugar, 2 teaspoons lemon juice
  • Cook over medium heat for about 10 minutes before adding the remaining blueberries. Cook for another 8 minutes, stirring frequently. Remove from heat and transfer to a small bowl to serve.
  • In a large bowl, not a stand mixer, whisk together the flour, sugar, baking powder, baking soda, and salt.
    2¼ cup all-purpose flour, 4 tablespoon granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
  • In a separate bowl, beat together milk, ricotta, lemon juice, eggs, and zest.
    1 cup whole milk, ½ cup ricotta cheese, ¼ cup lemon juice, 2 large eggs, 1 tablespoon lemon zest
  • Add wet ingredients to dry ingredients and stir until just combined. The batter should be a bit lumpy, do not overmix.
  • Spray griddle or large pan with cooking spray and heat over medium heat. Use a ½ cup measuring cup to measure and pour batter onto the cooking surface.
  • Cook for 1½ to 2 minutes until edges start to bubble, flip and cook the other side for about a minute until that side is golden brown.
  • Serve with butter and blueberry compote or syrup of choice.


Calories: 297kcal | Carbohydrates: 54g | Protein: 9g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 293mg | Potassium: 233mg | Fiber: 2g | Sugar: 20g | Vitamin A: 226IU | Vitamin C: 9mg | Calcium: 122mg | Iron: 2mg