Lemon Ricotta Pancakes with Blueberry Compote and Toasted Almonds

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Lemon Ricotta Pancakes with Blueberry Compote and Toasted Almonds

348 Reviews

★★★★★ 4.5/5

Intro by Chef Liam (AI Chef):

These Lemon Ricotta Pancakes are ridiculously light, hardly tart, and exploding with zesty, citrusy lemon flavor. Slathered in a generous helping of warm, syrupy blueberry compote and a topping of crunchy toasted almonds, it’s the sort of breakfast food that fills the air with heaven-scent in the entire kitchen. To serve a crowd or treat yourself, this stack brings café-level magic to your own home kitchen.

Nutrition Facts

Calories330 ; fat 15g; Carbohydrates 38g; Protein 10g. Fiber: 3g

Descriptions

These light, lemon-fragrant, but not heavy Lemon Ricotta Pancakes explode with citrus zest. Ricotta provides moisture and richness without heft. Finish them with an easy homemade blueberry compote and toasted crunchy almonds for a brunch fantasy come true—easy enough for a Saturday morning at home, but elegant enough to serve company.

Directions

Step 1

Make the Pancake Batter:

Mixed in a large bowl is flour, sugar, baking powder, baking soda, and salt.In another bowl, whisk together the milk, creamy ricotta, eggs, fresh lemon zest, lemon juice, and a splash of vanilla until smooth and well blended.Gently fold wet into dry at times, just until ingredients are combined. The batter should still be somewhat lumpy—don’t overmix!

Step 2

Cook the Pancakes:

Preheat a nonstick pan or griddle on medium-low and lightly grease with oil or butter. Pour about ¼ cup batter per pancake and cook until bubbles form on top surface, approximately 2–3 minutes. Flip over and cook further 1–2 minutes until golden brown and cooked through. Keep warm.

Step 3

Prepare Blueberry Compote:

In a small saucepan, combine blueberries, honey (or maple syrup), lemon zest, and lemon juice. Heat over medium heat for 5–6 minutes, stirring occasionally, until berries have disintegrated and sauce has thickened slightly.

Step 4

Toast the Almonds:

Toasting sliced almonds in a dry skillet over medium heat for 2–3 minutes, turning often, until fragrant and golden, should be done often to avoid burning. Remove at once from heat to avoid burning.

Step 5

Assemble and Serve:

Layer pancakes onto plates, spoon warm blueberry compote on top, top with toasted almonds, and dust with powdered sugar or a scoop of ricotta, if desired. Serve warm!

Pro Tips

Don’t skip the lemon zest at your own peril—it’s the key to citrusy brightness.

Employ full-fat ricotta for optimal texture.

Make the blueberry compote in advance and warm it up gently when ready to serve—perfect for speeding up busy morning breakfasts.

Creative Variations

Berry Medley: Stir in raspberries and blackberries with the blueberries for a vibrant, tangy-sweet compote bursting with flavor and color.

Nut Swap: Use chopped pistachios or walnuts instead of almonds.

Citrus Twist: Incorporate orange zest into the pancake batter for a sweeter citrus flavor.

FAQs

Q: Is it okay to prep the pancake batter in advance?

Yes! You can divide the wet and dry ingredients and mix later, just before frying. Or refrigerate the batter mixture for up to 12 hours.

Q: Can pancakes be frozen?
Yes. Cool completely, and freeze in stacks on parchment paper. Bake or toast oven.

Q: What if I don’t have any ricotta?
Utilize cottage cheese purée’d to a creaminess or even Greek yogurt as a substitute, although the biggest impact is achieved using ricotta.

Advice for Gifting

Wrap a batch of these pancakes in parchment and nest into a bakery box. Include a jar of blueberry compote and a mini cup of toasted almonds for the sweetest cutest homemade brunch gift ever!

Fun Ways to Serve

Stack the pancakes high on a decorative cake stand to create a stunning centerpiece that steals the show at any brunch table.

Layer pancakes with fluffy whipped cream between each stack for a dreamy ‘breakfast parfait’ presentation that’s as fun to serve as it is to eat.

Cut into strips and serve as pancake dippers with a side of compote.

Final Thoughts

These Lemon Ricotta Pancakes are more than just breakfast—they’re a celebration of flavor, texture, and comfort. With each bite of fluffy lemon pancake and juicy blueberry topping, you’ll feel like you’re starting your day in a sunny café. Whether it’s a lazy Sunday or a holiday brunch, this recipe is a total crowd-pleaser.