Lemon Ricotta Pancakes With Mixed Berry Compote

Why You’ll Love This Recipe

• Ricotta makes the pancakes extra tender and rich, almost cheesecake-like.
• Bright lemon zest keeps the flavor fresh, not heavy.
• Mixed-berry compote tastes like a special brunch topping but comes together fast.
• Flexible serving options: powdered sugar for simplicity, lemon curd for extra citrus punch.

Grocery List

• Produce: 2 lemons, 2 cups (280 g) mixed berries (strawberries/blueberries/raspberries/blackberries; fresh or frozen)
• Dairy: whole-milk ricotta (1 cup/250 g), whole milk (3/4 cup/180 ml), unsalted butter (3 tbsp/42 g), eggs (2)
• Pantry: all-purpose flour, granulated sugar, baking powder, fine salt, vanilla extract, cornstarch (optional), powdered sugar (optional), lemon curd (optional)

Full Ingredients

Lemon Ricotta Pancakes

• 1 1/4 cups (150 g) all-purpose flour
• 2 tbsp (25 g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp fine salt
• 1 tbsp finely grated lemon zest (from about 2 lemons)
• 1 cup (250 g) whole-milk ricotta
• 3/4 cup (180 ml) whole milk
• 2 large eggs
• 1 tsp vanilla extract
• 3 tbsp (42 g) unsalted butter, melted (plus 1–2 tsp for greasing the pan as needed)

Mixed-Berry Compote

• 2 cups (280 g) mixed berries, fresh or frozen (if using strawberries, chop large ones)
• 2 tbsp (25 g) granulated sugar
• 1 tbsp (15 ml) fresh lemon juice
• 1/8 tsp fine salt
• Optional (for a thicker, more spoonable sauce): 1 tsp cornstarch mixed with 1 tbsp (15 ml) water

For Serving (Choose Your Favorite)

• 2–3 tbsp powdered sugar, for dusting
• 1/3 cup (110 g) lemon curd, for spooning
• Optional: extra fresh berries and a few curls of lemon zest

Step-by-Step Instructions

Step 1: Make the berry compote

Add the mixed berries, sugar, lemon juice, and salt to a small saucepan. Set over medium heat and cook, stirring occasionally, until the berries release their juices and the mixture looks glossy and slightly syrupy, 8 to 10 minutes. If using frozen berries, it may take closer to 10 minutes as they thaw.

If you want a thicker compote: stir the cornstarch and water together in a small bowl, then pour it into the simmering berries. Cook 30 to 60 seconds, stirring constantly, until the compote thickens. Remove from the heat and cover to keep warm.

Step 2: Mix the dry ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest. Whisking the zest in with the dry ingredients helps distribute the citrus oils evenly through the batter.

Step 3: Mix the wet ingredients

In a medium bowl, whisk the ricotta, milk, eggs, vanilla extract, and melted butter until mostly smooth. A few small ricotta curds are fine; they melt into the pancakes and help keep the texture tender.

Step 4: Combine gently and rest the batter

Pour the wet mixture into the dry mixture. Use a spatula to fold until just combined and no dry flour pockets remain. The batter should look thick and slightly lumpy; avoid overmixing or the pancakes can turn tough.

Let the batter rest for 5 minutes at room temperature. This short rest helps the flour hydrate and gives you fluffier, more evenly cooked pancakes.

Step 5: Heat the pan or griddle

Heat a nonstick skillet or griddle over medium heat until it reaches about 350°F (175°C). Lightly butter the surface, then wipe off any excess with a folded paper towel (a thin film of fat helps with even browning).

If you want to keep pancakes warm as you cook: set your oven to 200°F (95°C) and place a baking sheet inside.

Step 6: Cook the pancakes

Scoop the batter in 1/4-cup portions (about 60 ml) onto the hot skillet. Cook until bubbles form on the surface and the edges look set, 2 to 3 minutes. Flip and cook the second side until golden brown and the centers are cooked through, 2 to 3 minutes more.

Adjust heat as needed: if pancakes brown too quickly, lower to medium-low; if they’re pale and taking too long, raise slightly. Re-butter the pan lightly between batches as needed.

Step 7: Serve and finish

Stack 2 to 3 pancakes per plate. Spoon warm mixed-berry compote over the top. Finish with a dusting of powdered sugar for a classic look, and/or add a spoonful of lemon curd for extra citrus brightness and a creamy, dessert-like vibe.

Pro Tips

• Don’t overmix. Fold just until the flour disappears. Lumps are not only okay, they’re helpful for tenderness.
• Use whole-milk ricotta. Part-skim ricotta can make the batter drier and the pancakes less rich.
• Control the heat. Ricotta pancakes brown faster than you might expect; medium heat (around 350°F/175°C) is your friend.
• Wait for the right bubbles. Flip when the surface shows bubbles that pop and leave small holes, and the edges look set.
• Thicker compote, cleaner stacks. If you want a compote that sits on top (instead of running everywhere), use the optional cornstarch slurry.

Variations

• Blueberry-lemon only: Use 2 cups (280 g) blueberries for a single-fruit compote and add 1 extra tsp lemon zest to the batter.
• Orange ricotta pancakes: Swap lemon zest for orange zest and serve with berry compote plus a little orange marmalade.
• Mini pancakes for a brunch board: Use 1 tbsp batter per pancake; cook about 1 to 2 minutes per side and serve with small bowls of compote and lemon curd.

Storage & Make-Ahead

Pancakes: Cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F (150°C) oven for 8 to 10 minutes (covered loosely with foil), or warm briefly in a skillet over medium-low heat. For longer storage, freeze pancakes in a single layer on a baking sheet for 1 hour, then transfer to a freezer bag and freeze up to 2 months. Reheat from frozen in a 325°F (165°C) oven for 12 to 15 minutes.

Compote: Refrigerate in a covered container for up to 5 days. Rewarm gently on the stove over low heat or in the microwave in 20-second bursts, stirring between.

Make-ahead tip: The compote can be made up to 5 days ahead. Pancake batter is best cooked right after mixing (after the 5-minute rest), but you can measure and prep dry ingredients the night before.

Nutrition (per serving)

Approximate, per serving (1/4 of recipe; includes compote, excludes powdered sugar and lemon curd): 430 calories, 16 g protein, 54 g carbohydrates, 17 g fat, 8 g saturated fat, 85 mg cholesterol, 560 mg sodium, 3 g fiber, 16 g total sugars.