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Lemon Ricotta Pancakes with Blueberry Compote and Candied Pecans

2023-02-20 - Written by: Olivia G. Jenkins

Lemon Ricotta Pancakes with Blueberry Compote and Candied Pecans

A refreshing twist on classic pancakes, infused with lemon zest and topped with a sweet blueberry compote and crunchy candied pecans.

Lemon Ricotta Pancakes with Blueberry Compote and Candied Pecans

Servings

4-6 people

Ingredients

For the pancakes:

  • 1 1/2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup whole milk
  • 2 large eggs
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon grated lemon zest
  • 4 ounces ricotta cheese
  • 2 tablespoons unsalted butter, melted

For the blueberry compote:

  • 1 cup fresh or frozen blueberries
  • 2 tablespoons granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 tablespoon freshly squeezed lemon juice

For the candied pecans:

  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 cup chopped pecans
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract

Instructions

Make the pancakes:

  1. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  2. In a large bowl, whisk together milk, eggs, lemon juice, and lemon zest.
  3. Add the dry ingredients to the wet ingredients and stir until just combined.
  4. Stir in the ricotta cheese and melted butter.
  5. Let the batter rest for 10-15 minutes.

Cook the pancakes:

  1. Heat a non-stick skillet or griddle over medium heat.
  2. Drop the batter by 1/4 cupfuls onto the skillet or griddle.
  3. Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
  4. Flip the pancakes and cook for another 1-2 minutes.

Make the blueberry compote:

  1. In a small saucepan, combine blueberries, granulated sugar, cornstarch, water, and lemon juice.
  2. Cook over medium heat, stirring constantly, until the mixture thickens.
  3. Remove from heat and let cool to room temperature.

Make the candied pecans:

  1. Preheat the oven to 350°F (180°C).
  2. In a small bowl, mix together granulated sugar, light brown sugar, and chopped pecans.
  3. Add the melted butter and vanilla extract to the mixture and stir until the pecans are evenly coated.
  4. Spread the pecan mixture onto a baking sheet lined with parchment paper.
  5. Bake for 10-12 minutes, stirring occasionally, until the pecans are toasted and fragrant.

Assembly

  1. Stack the pancakes on top of each other and drizzle with blueberry compote.
  2. Sprinkle candied pecans over the top of the pancakes.
  3. Serve immediately and enjoy!