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Fluffy Lemon Ricotta Pancakes Recipe Perfect for Easy Strawberry Compote

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These fluffy lemon ricotta pancakes are moist and tender with a bright lemony zing, served with a quick homemade strawberry compote and whipped cream. Perfect for a comforting and easy brunch.

Ingredients

Scale
  • 1 cup (250 g) ricotta cheese (whole milk recommended)
  • 3/4 cup (95 g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) milk (whole or 2%, almond milk substitute)
  • Zest of 1 large lemon (about 1 tablespoon)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • Butter or oil for cooking
  • For the Strawberry Compote:
  • 2 cups (300 g) fresh or frozen strawberries, hulled and halved
  • 2 tablespoons honey or maple syrup (optional)
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon vanilla extract (optional)
  • For Serving:
  • Whipped cream (store-bought or homemade)
  • Extra lemon zest or sliced strawberries for garnish (optional)

Instructions

  1. Prep the strawberry compote: In a small saucepan over medium heat, combine strawberries, honey (if using), lemon juice, and vanilla extract. Stir occasionally as it simmers for 10-12 minutes until thick and jammy. Remove from heat and cool slightly.
  2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Combine wet ingredients: In a separate bowl, whisk eggs, milk, lemon zest, lemon juice, and vanilla extract until smooth. Fold in ricotta gently with a spatula.
  4. Combine wet and dry ingredients: Pour wet ingredients into dry and fold carefully. Do not overmix; small lumps are fine.
  5. Preheat skillet: Heat a non-stick skillet or griddle over medium-low heat and add butter or oil to coat.
  6. Cook pancakes: Pour 1/4 cup batter per pancake onto skillet. Cook 2-3 minutes until bubbles form and edges set. Flip and cook another 2 minutes until golden and cooked through. Adjust heat as needed.
  7. Keep warm: Transfer cooked pancakes to a baking sheet in a warm oven (200°F / 90°C) while finishing the batch.
  8. Serve: Stack pancakes, spoon strawberry compote over top, add a dollop of whipped cream, and garnish with lemon zest or fresh strawberries if desired.

Notes

If batter is too thick, add a splash more milk; if too thin, add a small sprinkle of flour. Do not overmix batter to keep pancakes tender. Use fresh lemons for best flavor. Let batter rest 5-10 minutes before cooking for better rise. Keep cooked pancakes warm in a low oven. Strawberry compote can be made ahead and stored refrigerated for up to 4 days.

Nutrition

Keywords: lemon ricotta pancakes, fluffy pancakes, strawberry compote, easy brunch recipe, homemade pancakes, lemon pancakes, ricotta cheese pancakes

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