Lemon Ricotta Pancakes

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A simple and easy breakfast or brunch recipe that is sure to please! These light and fluffy Lemon Ricotta Pancakes are easy to make and filled with lemony flavor. Topped with a berry compote, they are even more irresistible!

Those who know me personally know that Brunch is one of my favorite things to make, go to, and of course eat. From Chicken and Waffles to Crab Eggs Benedict, I love it all. Brunch has become one of the most social experiences, especially for us millennials. We have turned a simple meal into a half of the day event. I’m certainly not complaining because it has bettered the food and restaurant industry. 

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I’m always trying to find new ways to switch up the normal everyday meal. You should always want to spice it up. The addition of the berry compote added some extra sweetness to the dish. There was no need for syrup as well. I added some fresh berries to the final product for some added texture. 

When making this dish, I wanted to measure out every ingredient. But after thinking about it for a while, I realized that no one has time for that. Plus, this is about making cooking easy. So, I pulled out the pancake mix from my cabinet and made it work. It definitely saved me time and ingredients.

When making your pancake mix remember, DO NOT OVER-MIX! Over-mixing will cause your pancakes to turn out flat and dense. Do not flip your pancakes until they are bubbling in the center. If you don’t, you will have a mess in your pan. I always like to use a griddle for my pancakes, but a simple skillet pan will do. I highly suggest adding these pancakes to your next Breakfast or Brunch! You and your family won’t be disappointed!

Now getting back to the matter at hand, family. It is something about these Lemon Ricotta Pancakes that make me want to holler. I've never had such light and fluffy pancakes before. After one bite, you’ll be able to taste the lemon juice and zest on the back of your tongue.

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Lemon Ricotta Pancakes with a Berry Compote

Yield

4 Servings

Author

Aaron Dodson

Prep time

15 Min

Cook time

20 Min

Total time

35 Min

A simple and easy breakfast or brunch recipe that is sure to please! These light and fluffy Lemon Ricotta Pancakes are easy to make and filled with lemony flavor. Topped with a berry compote, they are even more irresistible!

Ingredients

Pancakes

• 3 each - eggs, separated
• 3 tbsp - granulated sugar
• 1 each - lemon, zested and juiced
• 6 tbsp - butter, melted
• 3/4 cup - whole milk
• 2 cups - pancake mix
• 1 cup - ricotta cheese, room temperature 
• 1/2 cup - fresh blueberries 

Berry Compote

• 2 cups - frozen mixed berries
• 1 cup - granulated sugar
• 2 tsp - fresh lemon juice

Instructions

Pancakes

1. Add all ingredients for the berry compote to a small saucepan and put on medium-high heat. Reduce until it has a syrupy consistency (about 5 - 7 minutes).
2. While the berry compote is reducing, whisk egg whites until they start to bubble. Sprinkle in 1 tablespoon of the sugar. Continue beating until soft peaks form. Set aside.
3. In a separate bowl, beat egg yolks, remaining sugar, lemon zest, lemon juice, and vanilla.
4. Add in melted butter and milk and mix until smooth.
5. Add pancake mix, and fold rubber spatula until combined (DO NOT OVERMIX).
6. Fold whipped egg whites into batter.
7. Fold in ricotta cheese into the batter.
8. Heat skillet over medium heat. Pour batter in skillet.
9. Once little bubbles form flip pancakes.

Assembly

1. Layer each pancake with a small spoonful of compote. Add some syrup if you'd like as well (optional). Top with fresh blueberries. Enjoy!

Calories

855

Fat (grams)

30

Sat. Fat (grams)

17

Carbs (grams)

129

Fiber (grams)

6

Net carbs

124

Sugar (grams)

78

Protein (grams)

22

Sodium (milligrams)

1055

Cholesterol (grams)

210

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