Lemon-Ricotta Pancakes with Blueberry Compote

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

Fluffy pancakes enriched with creamy ricotta and bright lemon zest, topped with a warm blueberry compote for a delightful brunch treat. This American-inspired breakfast recipe, ready in about 30 minutes, layers all-purpose flour, baking powder, granulated sugar 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 350 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 1/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 1 cup ricotta cheese
• 3/4 cup milk
• 2 large eggs
• 1 tbsp, finely grated lemon zest
• 3 tbsp, melted, plus extra for cooking unsalted butter
• 1 1/2 cups, fresh or frozen blueberries
• 2 tbsp maple syrup
• 1 tbsp, freshly squeezed lemon juice

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 1/4 cups all-purpose flour, 1 1/2 tsp baking powder, 2 tbsp granulated sugar, and 1/4 tsp salt until combined.
2. Step 2: In another bowl, mix 1 cup ricotta cheese, 3/4 cup milk, 2 large eggs, 1 tbsp lemon zest, and 3 tbsp melted unsalted butter until smooth.
3. Step 3: Pour wet ingredients into dry ingredients and stir gently until just combined; batter will be slightly lumpy.
4. Step 4: Heat a large nonstick skillet over medium heat and brush with a little melted 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, then flip and cook 1-2 minutes more until golden and cooked through.
5. Step 5: Meanwhile, combine 1 1/2 cups blueberries, 2 tbsp maple syrup, and 1 tbsp lemon juice in a small saucepan over medium heat. Simmer gently for 5-6 minutes until berries burst and sauce thickens slightly.
6. Step 6: Serve pancakes warm topped with the blueberry compote and extra maple syrup if desired.