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Fluffy Italian Ricotta Pancakes Recipe with Easy Zesty Berry Compote

Italian ricotta pancakes - featured image
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Light and creamy Italian ricotta pancakes served with a tangy and zesty berry compote, perfect for a special breakfast or brunch.

Ingredients

Scale
  • 1 cup (250g) ricotta cheese (whole-milk recommended)
  • 2 large eggs, room temperature
  • 3/4 cup (95g) all-purpose flour (or whole wheat flour)
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) milk (dairy or dairy-free like almond milk)
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon (optional)
  • Butter or oil for cooking
  • 2 cups mixed berries (fresh or frozen; blueberries, raspberries, blackberries)
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon ground cinnamon (optional)

Instructions

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, beat eggs lightly. Add ricotta, milk, vanilla extract, and lemon zest. Stir gently until smooth but still a bit lumpy.
  3. Pour wet ingredients into dry ingredients and fold gently with a spatula. Do not overmix; a few lumps are fine.
  4. In a small saucepan over medium heat, combine berries, honey or maple syrup, lemon juice, lemon zest, and cinnamon if using. Stir occasionally until berries soften and compote thickens slightly, about 5-7 minutes. Remove from heat and let cool.
  5. Heat a non-stick skillet over medium heat and add butter or oil. The pan should be hot enough that a drop of batter sizzles but not so hot that pancakes burn.
  6. Using a 1/4 cup measuring cup, pour batter onto skillet. Cook 2-3 minutes until bubbles form on surface and edges look set. Flip and cook another 1-2 minutes until golden and cooked through.
  7. Transfer cooked pancakes to a plate and tent loosely with foil to keep warm while cooking remaining pancakes.
  8. Serve pancakes stacked with generous spoonfuls of zesty berry compote on top. Optionally dust with powdered sugar or add whipped cream.

Notes

Do not overmix the batter to keep pancakes fluffy. Use room temperature ingredients for best results. Control heat to avoid burning. Flip pancakes only once when bubbles appear and edges look dry. Keep cooked pancakes warm in a low oven if needed. For gluten-free, substitute flour with gluten-free blend. For vegan, use silken tofu and flax eggs.

Nutrition

Keywords: ricotta pancakes, Italian pancakes, berry compote, fluffy pancakes, breakfast recipe, brunch, easy pancakes

Find it online: https://perkypan.com/fluffy-italian-ricotta-pancakes-recipe-with-easy-zesty-berry-compote/