I decided to make this recipe for a Sunday morning brunch accompanied by an at home spa day. I was going for taste as much as I was going for aesthetic. With this recipe I believe both were achieved. As for the spa day, it turned into more of a do-nothing-on-the-couch day. But everyone needs that every once in a while, and having a lazy day on occasion is self-care at its finest.
To Make This Recipe You Will Need:
Flour- For this recipe I used all-purpose flour.
Baking Powder- This helps make the pancakes fluffy!
Brown Sugar- Adds a robust, caramelized flavor over regular sugar.
Salt
Milk
Eggs
Vanilla
Ricotta- This helps elevate the flavor and texture of the pancakes.
Lemon Juice and Zest- Fresh lemons are best, I suggest opting for organic since we will be zesting the peel.
Butter- Melted butter.
Coconut Oil- This is the oil I use to cook the pancakes, and this makes them the perfect golden brown with a crispy crust.
Blueberry Compote
This really was the cherry (blueberry) on top! Blueberry and Lemon are a flavor match made in heaven. This warm and fruity compote is simple to make and the perfect sweet topping for your pancakes. Check out the recipe here!
Lemon Glaze
I made this to go on top of my pancakes just to make them a tad more decadent, and it really did the trick! Combined with the Blueberry Compote mentioned above and you’re in for a real treat. The full ingredients and instructions are listed below.
1. Combine all of the dry ingredients together in a large bowl using a whisk. Create a well in the center.
2. Add the remaining wet ingredients to the bowl and whisk just until combined. Don’t overbeat, the mixture will have some lumps.
3. Heat your pan on low heat, and after 5 minutes add your coconut oil and turn up your stovetop to Medium-Low heat. Make sure there’s enough oil in the pan to fry the edges of the pancakes. I continue to add oil throughout the cooking process. This is the key to the golden-brown color and crispy edges. Add about 1/3 cup of pancake batter to the pan, you should be able to fit 2-4 pancakes. Cook until you can see the edges start to bubble and crisp, roughly 5 minutes for a deep golden color. Flip and cook an additional 2-3 minutes until the pancakes are fully cooked.
4. To see the recipe for this Blueberry Compote, optional but highly recommended, click here! It’s fresh, fruity, and only takes a few ingredients. The perfect addition to these pancakes.
5. To make the lemon glaze, simply combine all of the ingredients in a medium sized bowl and add orange juice (or lemon juice) until you reach desired consistency.
Thanks for reading, I love making Brunch Recipes! What should I make next? Let me know in the comments, and if you tried this recipe tell me how it turned out for you.
Thanks for checking out my blog! if you want to see more content follow me on my socials linked below! To watch me preparing the recipe, check out my TikTok!
Lemon Ricotta Pancakes with Blueberry Compote
Lemon Ricotta Pancakes are the ultimate brunch menu item. The creamy Ricotta gives the pancakes a flavor boost, assisting in an even softer and fluffier center! The cooking method used in this recipe is crucial for crispy edges, so make sure to read the full recipe for my tips and tricks.
Ingredients
For The Pancakes
Lemon Glaze
Instructions
-
Instructions for Pancakes
In a large bowl, whisk together flour, brown sugar, baking powder, and salt. Using the whisk, make a well in the center of the bowl for the wet ingredients.
Add the ricotta, melted butter, milk, vanilla, eggs, and both juice and zest from one lemon.
Whisk together all of the ingredients until combined. Be careful not to overbeat, it’s normal for the mixture to have some lumps.
Once the batter is ready, heat pan over Low heat for 5 minutes.
Add coconut oil to the pan and turn up the heat on stovetop to Medium-Low. Make sure there’s a sufficient amount of coconut oil in the pan, to ensure crispy edges, it will likely take more than measured.
Add 1/3 c of batter to the hot pan. Depending on the size of the pan, you can fit 2-4 pancakes.
Cook on Medium-Low heat for 4-5 minutes, or until you can see the edges are crisping. Flip pancakes and cook an additional 2-4 minutes on the other side. Remove from pan and serve warm topped with Blueberry Compote and Lemon Glaze.
-
Instructions for Lemon Glaze
In a medium sized bowl combine powdered sugar and lemon juice. Whisk together until the powdered sugar begins to liquify.
Pour in the melted butter and whisk until thoroughly combined. This might be the perfect stopping point for some.
Add a splash of orange juice for a slightly thinner consistency and a tangier flavor! Enjoy by pouring over fresh pancakes.
Note
- While I highly recommend the toppings, none of them are necessary to enjoy these delicious fluffy pancakes. Serve with some warm maple syrup or whatever you like on your pancakes!
- Be sure to follow the cooking instructions if you are looking for the same crisp edges.
- You can use equal amounts of regular sugar or sugar substitute to replace the brown sugar.
- Go put on a face mask or have a lazy day after eating this yummy pancakes!
- I recommend using organic lemons even if you don’t usually, because this recipe calls for using the zest and not just the juice.
