Easter Ricotta Pancakes with Berry Compote
Light, fluffy ricotta pancakes topped with a gorgeous homemade berry compote. Perfect for Easter brunch or any morning that needs a little extra magic!
Equipment
- Mixing bowl
- Whisk
- Spatula
- Nonstick Skillet or Griddle
- Saucepan
Ingredients
- 1 cup ricotta cheese full-fat for best texture
- 3/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- butter for cooking
- 1 cup fresh or frozen mixed berries strawberries, blueberries, raspberries
- 2 tablespoons sugar for berry compote
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water, optional for thickening
Instructions
- In a mixing bowl, whisk together ricotta, milk, eggs, vanilla extract, and lemon zest until smooth.
- In another bowl, whisk together the flour, sugar, baking powder, and salt.
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Heat a nonstick skillet over medium heat and add a little butter.
- Pour 1/4 cup of batter per pancake into the skillet. Cook for 2-3 minutes until bubbles form, then flip and cook for another minute.
- For the berry compote: In a small saucepan, combine berries, sugar, and lemon juice over medium heat. Stir occasionally.
- After 5 minutes, if a thicker compote is desired, stir in the cornstarch slurry and simmer for 2 more minutes.
- Serve pancakes warm with a generous spoonful of berry compote on top. Enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet or toaster for best texture. Pancakes can also be frozen for up to 2 months.