Lemon Ricotta Pancakes with Blueberry Balsamic Compote

Lemon Ricotta Pancakes with Blueberry Balsamic Compote at The Little Shop of Olive Oils

There are some mornings that call for something a little extra—and these Lemon Ricotta Pancakes are exactly that kind of breakfast.

They’re soft, light, and just slightly creamy from the ricotta, with a fresh brightness from Lemon Olive Oil that makes them feel a little different from your everyday pancake.

And then comes the blueberry compote.

Warm, rich, and gently sweet with just a hint of tang from Blueberry Balsamic, it’s the kind of topping that turns a simple stack of pancakes into something that feels special enough for brunch or even a holiday morning.

I love recipes like this because they’re comforting, but they still have a fresh, vibrant feel. The lemon and blueberry together are always a perfect pairing, and that little drizzle of balsamic adds just enough depth to make everything come together beautifully.

This is the kind of breakfast I’d make for Easter morning, a slow Sunday, or anytime you want to sit down and enjoy something warm and a little indulgent.

Simple, cozy, and just a little bit special.

— Tracey

Why You’ll Love These Lemon Ricotta Pancakes

  • Light, fluffy texture with creamy ricotta
  • Bright lemon flavor from Lemon Olive Oil
  • Blueberry Balsamic compote adds a rich, tangy finish
  • Perfect for brunch, Easter morning, or weekend breakfasts
  • Beautiful presentation with minimal effort

Serving Ideas

Serve these pancakes warm with extra compote, a dusting of powdered sugar, or a dollop of whipped cream. They’re also lovely with fresh berries or a side of crispy bacon for contrast.

Helpful Tips

  • Do not overmix the batter to keep pancakes light and tender.
  • Cook on medium heat so they brown evenly without burning.
  • Let the compote simmer gently to thicken naturally.
  • Serve immediately while everything is warm and fresh.

Lemon Ricotta Pancakes with Blueberry Balsamic Compote

These Lemon Ricotta Pancakes with Blueberry Balsamic Compote are soft, fluffy, and full of fresh citrus flavor. Made with Lemon Olive Oil and topped with a rich blueberry balsamic sauce, they’re perfect for brunch, Easter morning, or a cozy weekend breakfast.

Author
The Little Shop of Olive Oils
Prep Time
15 minutes
Cook Time
20 minutes
Servings
Serves 4
Category

Main Courses

Ingredients

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup ricotta cheese
  • 2 large eggs
  • 1/2 cup milk
  • 2 tablespoons Lemon Olive Oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 1/2 cups fresh or frozen blueberries
  • 2 tablespoons Blueberry Balsamic Vinegar
  • 2 tablespoons Franklin Raw Honey or sugar
  • 1 tablespoon water
  • 1 teaspoon lemon juice

Directions

  1. In a small saucepan, combine the blueberries, Blueberry Balsamic, sugar (or honey), water, and lemon juice.
  2. Bring to a gentle simmer over medium heat.
  3. Cook for 8–10 minutes, stirring occasionally, until the berries break down and the sauce thickens.
  4. Remove from heat and set aside.
  5. In a bowl, whisk together the flour, sugar, baking powder, and salt.
  6. In another bowl, mix the ricotta, eggs, milk, Lemon Olive Oil, vanilla, and lemon zest.
  7. Add the wet ingredients to the dry ingredients and stir gently until just combined.
  8. Heat a skillet or griddle over medium heat and lightly oil if needed.
  9. Pour about 1/4 cup batter for each pancake.
  10. Cook for 2–3 minutes per side, until golden and cooked through.
  11. Stack pancakes on a plate.
  12. Spoon warm blueberry balsamic compote over the top.
  13. Serve immediately.

0 comments

Leave a comment

Please note, comments need to be approved before they are published.