Ohhhh yes please — Lemon Ricotta Pancakes with Berry Compote 🍋🫐🥞 are like fluffy little clouds kissed by sunshine and berry magic. Light, tangy, melt-in-your-mouth goodness with a jammy berry drizzle? Brunch royalty. 👑✨
🍋 Lemon Ricotta Pancakes with Berry Compote
Pancake Ingredients:
- ¾ cup ricotta cheese
- 2 eggs, separated
- ⅔ cup milk (or plant-based alt)
- Zest of 1 lemon 🍋
- 1 tbsp lemon juice
- ¾ cup all-purpose flour
- 1½ tsp baking powder
- Pinch of salt
- 1 tbsp sugar (optional for light sweetness)
- Butter or oil for cooking 🧈
Berry Compote:
- 1 cup mixed berries (fresh or frozen) 🫐🍓
- 1–2 tbsp maple syrup or honey
- ½ tsp vanilla extract
- Optional: a squeeze of lemon for brightness
Instructions:
Make the compote:
- In a small saucepan, combine berries, maple syrup, and vanilla.
- Cook over medium heat, stirring occasionally, until berries burst and mixture thickens (about 8–10 mins). Set aside.
Make the pancakes:
- In one bowl, whisk ricotta, egg yolks, milk, lemon zest + juice.
- In another bowl, mix flour, baking powder, salt, and sugar.
- Stir dry into wet until just combined — don’t overmix.
- In a third bowl, beat egg whites until soft peaks form, then gently fold into the batter. This is what makes them ✨dreamy fluffy✨.
- Heat butter/oil in a skillet over medium. Drop batter in small scoops. Cook until golden on both sides (2–3 mins per side).
To serve:
Stack ’em high. Pour that glossy berry compote on top. Add a dusting of powdered sugar, maybe a dollop of whipped cream or Greek yogurt, and bask in your brunch brilliance 🌞🫶
Serving Vibe:
Sun streaming through the window, soft jazz or lo-fi on, and a mug of something warm nearby. These pancakes taste like a Sunday that loves you back ☕🍓🎶
Want a reel with soft whisking sounds and berry drizzle slo-mo? Or a sweet + zesty caption to match this lemony fluff stack? Let’s make it brunch magic 💫
