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Lemon Ricotta Pancakes with Lemon Butter and Blueberry Compote

  • Author: Taming of the Spoon
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: About 12-15 (4 1/2 inch) pancakes 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Scale

Ingredients

For the pancakes

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 2 cups whole-milk ricotta cheese
  • 4 large eggs
  • 4 tablespoons melted unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 cup fresh lemon juice
  • 4 teaspoons finely grated lemon zest
  • butter or non-stick cooking spray for cooking the pancakes

For the lemon butter

  • 4 tablespoons unsalted butter, at room temperature
  • 1 tablespoon finely grated lemon zest

For the blueberry compote

  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 2 (3 by 1/2-inch) strips fresh lemon zest
  • 2 cups (10 ounces) blueberries
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon cornstarch mixed with 1 tablespoon water until smooth

Instructions

For the pancakes

  1. In a medium bowl, whisk together dry ingredients until evenly mixed. Set aside.
  2. In another medium bowl, whisk together the buttermilk, ricotta cheese, eggs, melted butter, vanilla, lemon juice and lemon zest until evenly mixed. Add the dry ingredients and whisk together until just mixed. There will be some lumps in the batter which is perfectly fine. Don’t over mix.
  3. Heat a heavy non-stick skillet over medium-high heat until hot (To test it, flick a little water into the pan. The water should skitter across the surface.)  Lightly coat the skillet with non-stick cooking spray or butter. Working in batches, for each pancake, pour a scant 1/3 cup of the batter into the skillet and cook until bubbles form on the surface, the edges are a little dry and the underside is nicely browned, 2-3 minutes. Flip the pancakes and cook until the bottoms are browned, 1 to 2 minutes more.
  4. Serve the pancakes warm with a generous smear of lemon butter and some warm blueberry compote.

For the lemon butter

  1. In a small bowl, mash the softened butter with the lemon zest with a fork until evenly mixed.

For the blueberry compote

  1. In a large saucepan, boil together the water, sugar, lemon juice, and lemon zest uncovered for 5 minutes. Discard zest. Stir in blueberries and simmer, stirring occasionally, until blueberries begin to burst, 3 to 5 minutes.
  2. Stir cornstarch mixture to re-combine then stir into blueberry mixture. Bring mixture to a simmer. Cook for 1-2 minutes, stirring continuously, until sauce thickens slightly.

Notes

  • If you can find them, meyer lemons make this recipe even better.
  • The blueberry compote can be made ahead of time and stored in the refrigerator for 1-2 weeks.
  • If you are using an artisan ricotta, the batter may need extra liquid to be pourable. Gently mix in extra buttermilk one tablespoon at a time until the batter is the consistency of a thick cake batter.

Keywords: lemon pancakes, lemon ricotta pancakes