Lemon Ricotta Pancakes with Blueberry Compote

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

Fluffy ricotta pancakes brightened with lemon zest, topped with a fresh homemade blueberry compote. This Italian-inspired breakfast recipe, ready in about 30 minutes, layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup ricotta cheese
• 1/2 cup milk
• 1 large egg
• 2 tbsp granulated sugar
• 1 tbsp lemon zest
• 2 tbsp unsalted butter
• 1 1/2 cups fresh blueberries
• 2 tbsp lemon juice
• for serving maple syrup

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, whisk together 1 cup all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
2. Step 2: In a separate bowl, combine 1 cup ricotta cheese, 1/2 cup milk, 1 large egg, 2 tbsp granulated sugar, and 1 tbsp lemon zest until smooth.
3. Step 3: Add the wet ingredients to the dry ingredients and gently fold together until just combined, leaving some lumps for fluffiness.
4. Step 4: Heat a large nonstick skillet over medium heat and melt 1 tbsp unsalted butter. Pour 1/4 cup batter per pancake onto the skillet and cook for 2-3 minutes until bubbles form on the surface and edges look set.
5. Step 5: Flip and cook for another 2 minutes until golden and cooked through. Repeat with remaining batter, adding more butter as needed.
6. Step 6: For the blueberry compote, combine 1 1/2 cups fresh blueberries and 2 tbsp lemon juice in a small saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally, until blueberries burst and sauce thickens.
7. Step 7: Serve pancakes topped with warm blueberry compote and a drizzle of maple syrup.