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Fluffy Ricotta Pancakes Recipe with Blueberry Compote

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Light and tender ricotta pancakes topped with a sweet-tart homemade blueberry compote, perfect for a cozy and indulgent lazy Sunday breakfast.

Ingredients

Scale
  • 1 cup (225g) whole-milk ricotta cheese
  • 1 cup (120g) all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons granulated sugar
  • 2 large eggs, room temperature
  • ¾ cup (180ml) buttermilk (or ¾ cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
  • 1 teaspoon vanilla extract
  • 3 tablespoons (43g) melted butter, cooled
  • 1½ cups (225g) fresh or frozen blueberries
  • 3 tablespoons granulated sugar (for compote)
  • 1 tablespoon lemon juice (for compote)
  • 2 tablespoons water (for compote)
  • Optional: 1 teaspoon cornstarch + 1 tablespoon water (cornstarch slurry for thicker compote)

Instructions

  1. Preheat your skillet or griddle over medium heat for about 5 minutes. Test readiness by sprinkling a few drops of water; if they dance and evaporate quickly, it’s ready. Lightly grease with butter or oil.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar to evenly distribute and prevent clumps.
  3. In a separate bowl, whisk the ricotta until creamy. Add eggs, buttermilk, vanilla extract, and cooled melted butter. Whisk until smooth and combined. The batter will be slightly thick but pourable.
  4. Pour the dry ingredients into the wet mixture. Gently fold with a spatula just until combined; a few lumps are fine. Avoid overmixing to keep pancakes tender.
  5. Make the blueberry compote: In a small saucepan, combine blueberries, sugar, lemon juice, and water. Bring to a simmer over medium heat and cook, stirring occasionally, until berries release juice and soften (about 8 minutes). For thicker compote, stir in cornstarch slurry and cook another minute until thickened. Remove from heat and set aside.
  6. Using a ladle or ¼-cup measuring cup, pour batter onto the hot skillet. Cook until bubbles form on the surface (2-3 minutes), then flip and cook the other side until golden brown (about 2 minutes). Adjust heat as needed to avoid burning.
  7. Stack pancakes on plates, spoon warm blueberry compote over the top, and add a pat of butter or drizzle of maple syrup if desired. Serve and enjoy.

Notes

Do not overmix the batter to keep pancakes tender and fluffy. Use room temperature eggs and buttermilk for better mixing. Let skillet heat properly to avoid burning or undercooking. Fresh baking powder and baking soda are essential for good rise. Blueberry compote can be made ahead and refrigerated for up to a week. Keep cooked pancakes warm in a 200°F oven while finishing the batch. Pancakes and compote freeze well for up to 2 months.

Nutrition

Keywords: ricotta pancakes, blueberry compote, fluffy pancakes, breakfast recipe, easy pancakes, weekend brunch, homemade compote

Find it online: https://daintydine.com/fluffy-ricotta-pancakes-recipe-with-blueberry-compote-easy-perfect-for-lazy-sundays/