Elevate your weekend brunch with these incredible Whole Wheat Lemon Ricotta Pancakes topped with a vibrant homemade Blackberry Compote! These aren’t just ordinary pancakes; they’re made wonderfully light and tender with ricotta cheese and lemon zest, utilize a blend of whole wheat pastry flour and almond meal for a healthier touch, and are naturally sweetened with maple syrup. I absolutely adore the combination of bright lemon, tangy ricotta, and sweet-tart blackberries – it makes these Lemon Ricotta Pancakes feel truly special. Perfect for a celebratory brunch or a lovely weekend treat, especially now during the beautiful spring season!
Why You’ll Love These Lemon Ricotta Pancakes
- Light and Fluffy Texture: Ricotta cheese and leavening agents create exceptionally tender and fluffy pancakes.
- Bright Lemon-Berry Flavor: Zesty lemon in the pancakes pairs perfectly with the sweet-tart blackberry compote.
- Healthier Ingredients: Uses whole wheat pastry flour, almond meal, Greek yogurt (variation) and maple syrup for a more wholesome pancake.
- Delicious Homemade Compote: The quick blackberry compote is easy to make and bursting with fresh flavor.
- Perfect Brunch Dish: An impressive and delicious centerpiece for any brunch gathering.
Ingredients for Lemon Ricotta Pancakes
Here’s what you’ll need to whip up these delightful pancakes and compote. The full list with measurements is in the recipe card below.
Pancakes
- Whole wheat pastry flour* (or sub all-purpose/regular whole wheat) (Flour)
- Almond meal (or almond flour) (Nut Flour)
- Baking powder (Leavening Agent)
- Baking soda (Leavening Agent)
- Salt (Seasoning)
- Lemon zest (from about 2-3 lemons) (Flavoring)
- Large egg, room temperature (Binder)
- Maple syrup (Sweetener)
- Vanilla extract (Flavoring)
- Ricotta cheese, room temperature (Dairy)
- Almond milk (or other milk), room temperature (Liquid)
- Cooking spray or butter (for cooking) (Fat)
Blackberry Compote
- Blackberries (fresh or frozen) (Fruit)
- Water (Liquid)
- Maple syrup (Sweetener)
- Lemon juice (freshly squeezed) (Acid)
- Vanilla extract (Flavoring)
Toppings (Optional)
- Toasted almonds, sliced or chopped (Nuts)
- Extra maple syrup
- Butter
- Whipped cream or Greek Yogurt
(Note refers to original recipe suggestion on flour type) (Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the lemon-blackberry combination, but feel free to customize these Lemon Ricotta Pancakes:
- Different Berries: Use blueberries, raspberries, or strawberries in the compote or folded into the pancake batter (toss in flour first).
- Different Citrus: Use orange zest instead of lemon zest in the pancakes.
- No Almond Meal: Substitute the almond meal with more whole wheat pastry flour or all-purpose flour.
- Add Spices: Include a pinch of cinnamon or cardamom in the pancake batter.
- Different Toppings: Serve with plain yogurt, honey, fresh fruit, or chocolate chips instead of the compote.
How to Make Lemon Ricotta Pancakes
Making these special Lemon Ricotta Pancakes involves preparing the compote and the batter:
Make the Blackberry Compote
- First, I prepare the quick blackberry compote so it can cool slightly. In a medium saucepan or pot, I combine the blackberries (fresh or frozen work fine!), water, maple syrup, fresh lemon juice, and vanilla extract.
- I bring the mixture to a boil over medium-high heat.
- Once boiling, I reduce the heat to medium and let it simmer for 5-7 minutes. As it simmers, I gently mash some of the blackberries with a fork against the side of the pot to help them break down and thicken the sauce slightly.
- Once the compote has thickened a bit and the berries are soft, I remove it from the heat and let it cool slightly while I make the pancake batter.
Make the Pancake Batter
- Combine Dry Ingredients: In a medium mixing bowl, I whisk together the whole wheat pastry flour (or substitute), almond meal, baking powder, baking soda, salt, and lemon zest until well combined. I set this aside.
- Combine Wet Ingredients: In a separate large bowl, I whisk together the egg, maple syrup, and vanilla extract until smooth.
- Next, I add the room temperature ricotta cheese and whisk again to combine (a few small lumps are okay).
- Finally, I whisk in the almond milk (or other milk) until the wet ingredients are thoroughly combined.
- Combine Wet and Dry: I add the dry ingredient mixture to the wet ingredients. Using a rubber spatula, I fold them together just until combined. Be careful not to overmix! A few lumps in pancake batter are good for fluffiness.
Cook the Pancakes
- I preheat a large nonstick skillet or griddle over medium heat and spray it liberally with cooking spray or melt a little butter.
- Using a ¼ cup measure (or slightly larger for bigger pancakes), I drop the pancake batter onto the hot pan or griddle, leaving space between pancakes.
- I cook for 2-3 minutes per side, or until bubbles start to form on the top surface and the underside is nicely golden brown.
- I flip the pancakes carefully and cook the other side for another minute or two, until golden and cooked through.
- I repeat this process with the remaining batter, adding more spray or butter to the pan as needed.
Assemble and Serve
- Stack pancakes
- Top with compote, almonds, syrup, etc.
- Serve warm!
Tips and Tricks for the BEST Ricotta Pancakes
Here are my secrets for making perfect, fluffy Lemon Ricotta Pancakes:
- Don’t Overmix!: The #1 rule for tender pancakes and muffins. Mix just until the flour disappears. Lumps are okay!
- Room Temperature Wet Ingredients: Using room temperature eggs, ricotta, and milk helps the batter combine more easily and cook more evenly.
- Whole Wheat Pastry Flour: If available, this finer grind yields a more tender result than regular whole wheat. All-purpose is a fine substitute.
- Medium Heat: Cook pancakes over steady medium heat for even browning without burning before the inside cooks.
- Don’t Press Down: Avoid pressing down on the pancakes with your spatula while cooking; this deflates them.
How to Serve
These Lemon Ricotta Pancakes are best served warm, fresh off the griddle! Enjoy them:
- Topped with Compote: Generously spoon the warm or room temperature blackberry compote over the pancakes.
- With Extra Toppings: Add toasted almonds (as suggested), an extra drizzle of maple syrup, a dollop of whipped cream or Greek yogurt, or a small pat of butter.
- For Brunch: The star of a spring or summer brunch! Serve alongside eggs, bacon, or sausage.
- As a Special Breakfast: A wonderful treat for birthdays or weekend mornings.
Make Ahead and Storage
- Compote: The blackberry compote can be made up to 3 days ahead and stored covered in the refrigerator. Reheat gently or serve at room temperature.
- Pancakes: Pancakes are best enjoyed fresh. However, leftover cooled pancakes can be stored in an airtight container in the refrigerator for 2-3 days or frozen (separated by parchment paper) for up to 1 month.
- Reheating Pancakes: Reheat leftover pancakes in a toaster, toaster oven, microwave, or low oven until warmed through. Top with compote just before serving.
FAQs about Lemon Ricotta Pancakes
- Can I use regular whole wheat flour?
- Yes, but whole wheat pastry flour is finer and results in lighter pancakes. Regular whole wheat will make them denser. You could also use all all-purpose flour for the fluffiest result.
- Can I use frozen blackberries for the compote?
- Absolutely! Frozen blackberries work perfectly well. There’s no need to thaw them first; just add them to the saucepan and simmer as directed (they might release more liquid, so simmer until slightly thickened).
- What if I don’t have ricotta cheese?
- You could substitute full-fat plain Greek yogurt or even cottage cheese (preferably blended smooth first) for the ricotta, though the texture and flavor of the Lemon Ricotta Pancakes will be slightly different.
Enjoy these light, fluffy, flavorful, and absolutely delicious Whole Wheat Lemon Ricotta Pancakes with Blackberry Compote! They are a truly special breakfast or brunch treat.
Print
Whole Wheat Lemon Ricotta Pancakes with Blackberry Compote
- Prep Time: 20 minutes
- Cook Time: 20minutes
- Total Time: 40 minutes
- Yield: 8-9 1x
- Category: Breakfast, Brunch, Pancakes
- Cuisine: American
Description
Light and fluffy whole wheat ricotta pancakes infused with lemon zest, served with a simple homemade blackberry compote and toasted almonds. A delicious and slightly healthier brunch option!
Ingredients
Scale
For the Blackberry Compote:
- 1 1/2 cups fresh or frozen blackberries
- 2 tablespoons water
- 2 tablespoons pure maple syrup (plus extra for serving, optional)
- Juice of 1/2 lemon
- 1/2 teaspoon vanilla extract
For the Lemon Ricotta Pancakes:
- 1 cup whole wheat pastry flour* (or all-purpose flour)
- 1/3 cup almond meal (or almond flour)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon lemon zest (from about 1 large lemon)
- 1 large egg, room temperature
- 1/4 cup pure maple syrup
- 2 teaspoons vanilla extract
- 1/3 cup whole milk ricotta cheese
- 1/2 cup + 2 tablespoons almond milk (or other milk), room temperature
- Cooking spray or butter (for griddle)
Toppings:
- Toasted sliced or slivered almonds
- Extra pure maple syrup (optional)
Instructions
1. Make the Blackberry Compote:
- Combine the blackberries, water, 2 tablespoons maple syrup, lemon juice, and 1/2 teaspoon vanilla extract in a medium saucepan.
- Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce heat to medium and simmer for 5-7 minutes, stirring occasionally and gently mashing some of the blackberries with a fork to help them break down and thicken the sauce slightly.
- Remove from heat and let cool slightly. Keep warm or set aside until ready to serve.
2. Make the Pancake Batter:
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the whole wheat pastry flour, almond meal, baking powder, baking soda, salt, and lemon zest until well combined. Set aside.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the egg, 1/4 cup maple syrup, and 2 teaspoons vanilla extract until smooth. Whisk in the ricotta cheese until mostly combined (a few small lumps are okay). Whisk in the almond milk until the mixture is thoroughly combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients. Stir with a rubber spatula until just combined. Do not overmix; a few lumps are perfectly fine.
3. Cook the Pancakes:
- Heat Griddle: Preheat a large nonstick skillet or griddle over medium heat. Lightly grease with cooking spray or butter.
- Cook Pancakes: Drop batter by the 1/4 cup onto the hot griddle/pan. Cook for 2-3 minutes per side, or until bubbles start to form on the top surface and the underside is golden brown. Flip carefully and cook the other side for another 1-2 minutes until golden and cooked through.
- Repeat: Repeat with the remaining batter, adding more cooking spray/butter as needed. Keep cooked pancakes warm in a low oven if desired.
4. Serve: To serve, stack pancakes on plates. Top generously with the warm blackberry compote and sprinkle with toasted almonds. Drizzle with extra maple syrup, if desired. Enjoy immediately!
Notes
- Whole Wheat Pastry Flour: This is a finer grind than regular whole wheat flour, yielding lighter baked goods. All-purpose flour can be substituted 1:1 if preferred.
- Almond Meal/Flour: Adds texture and nutty flavor. Ensure it’s finely ground.
- Ricotta: Whole milk ricotta provides the best richness and texture.
- Buttermilk Substitute: While this recipe uses almond milk, if you ever need a buttermilk substitute for pancakes: Add 1 1/2 tsp white vinegar or lemon juice to 1/2 cup + 2 Tbsp regular milk and let sit 5 min.
- Do Not Overmix: Mix the batter just until combined for tender, fluffy pancakes.
- Storage: Store leftover pancakes and compote separately in airtight containers in the refrigerator. Reheat pancakes gently.