Lemon Ricotta Pancakes

Winter means citrus to me.  In Arizona January is quite mild and often we are still enjoying sunny days, that are a little crisp, but really we are blessed.  Today’s recipe is including some citrus and is a spin on a breakfast favorite.  

Our daughter loves pancakes, it is one of her favorite breakfast items, and who can blame her.  On her third birthday the theme of her party was “Pancakes and PJs” we borrowed the idea from one of my best friends, and it was a hit!  

These lemon ricotta pancakes are quite good, they have that lemon note I wanted and are a great texture.  We topped them with blackberry compote, but they taste just as good with butter and maple syrup. 

This compote is made with frozen berries, but you can use whatever berries you like that are in season.  A compote is just when fruit is cooked down with a liquid, and some flavorings typically.  It is a nice addition to pancakes, waffles, desserts and even a fluffy biscuit. 

You don’t usually have to use a thickener when making a compote, especially if making with fresh berries, but the frozen berries let off a little more liquid, so I added chia seeds.  Chia seeds when mixed with liquid soften and swell, absorbing liquid making them a great thickener.  

These pancakes would be great for any brunch parties coming up. 

We are gearing up for a slow Sunday around our house.  We had a fun weekend, and are excited to have a little family time today.  Hope you had a nice weekend and that you love adding these pancakes to your breakfast/brunch lineup.  

Lemon Ricotta Pancakes with Blackberry Chia Compote

Yield: 12-14 pancakes


  • 1 cup white whole wheat flour
  • 1/2 teaspoon baking powder
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 cup ricotta cheese
  • 1 tablespoon lemon zest
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 tablespoons lemon juice
    For the blackberry topping
  • 1 (12oz) bag frozen blackberries
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 1 1/2 teaspoons chia seeds


  1. In a large bowl add your dry ingredients, flour, sugar, baking powder and salt, mix and set aside.
  2. In a separate bowl add your wet ingredients, except the lemon juice and mix well.
  3. Add your lemon juice to the mixed milk/egg/cheese mixture and whisk.
  4. Add your wet ingredients to your flour mixture and whisk until the flour has just absorbed the liquid.
  5. Heat your pan or griddle over medium heat.
  6. Spray pan with cooking spray and start cooking your pancakes in batches.
  7. Using a 1/4 measuring cup, scoop out batter and place on hot griddle or pan.
  8. Let cook for about 3-5 minutes until bubbles form around the edges, flip and let cook another 3-5 minutes.
  9. Keep warm in 200F oven if needed.
    For the topping
  1. In a small pot, add your blackberries and lemon juice.
  2. Heat until berries start to soften and let off more liquid, for about 5 minutes.
  3. Add your honey and chia seeds and stir.
  4. Let come to a boil, then lower and simmer until thickened.
  5. Serve with pancakes.


Did You Make This Recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #apinchofgrace.

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