Light, tender pancakes studded with creamy ricotta and bright lemon zest. They have a delicate, moist crumb and a faint tang that balances sweet toppings. Warm mixed-berry compote adds juicy acidity and a glossy finish. Serve these pancakes for weekend brunch, celebratory breakfasts, or a leisurely morning with coffee.
Ingredients
- All-purpose flour (1 cup / 125 g)
- Ricotta cheese, whole-milk (1 cup / 240 g)
- Milk (1/2 cup / 120 ml)
- Large egg (1)
- Granulated sugar (2 tbsp)
- Baking powder (1 tsp)
- Baking soda (1/4 tsp)
- Salt (1/4 tsp)
- Lemon zest (1 tbsp) and lemon juice (1 tbsp)
- Vanilla extract (1 tsp)
- Unsalted butter, melted (2 tbsp) plus extra for the pan
- Mixed berries, fresh or frozen (1 1/2 cups) for compote
- Honey or granulated sugar for compote (2 tbsp)
- Optional toppings: maple syrup, extra ricotta, powdered sugar, fresh mint
Instructions
- Make the compote: place berries, 2 tbsp honey (or sugar), and 1 tsp lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the berries break down and the mixture thickens slightly, 6–8 minutes; remove from heat and keep warm.
- Whisk the dry ingredients in a medium bowl: flour, sugar, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl, whisk together ricotta, milk, egg, lemon zest, lemon juice, vanilla, and melted butter until mostly smooth; small ricotta curds are fine and add texture.
- Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Do not overmix; the batter should be slightly thick with small lumps.
- Heat a nonstick skillet or griddle over medium-low heat and brush with a little melted butter. For each pancake, scoop about 1/4 cup batter onto the skillet, spacing them apart.
- Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip carefully and cook the other side until golden and cooked through, about 1–2 minutes more.
- Transfer finished pancakes to a warm plate and tent with foil while you cook the remaining batter. Re-grease the pan as needed to prevent sticking.
- Serve stacks topped with warm berry compote, a dollop of extra ricotta, a drizzle of maple syrup, and an optional dusting of powdered sugar and mint.
Tips or Variations
- For a lighter batter, replace half the milk with buttermilk; for gluten-free, swap a 1:1 gluten-free flour blend.
- Add a tablespoon of poppy seeds to the batter for texture, or fold in a handful of fresh blueberries before cooking for extra fruit.
