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Fluffy Lemon Ricotta Protein Pancakes Recipe with Easy Berry Compote

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Light, airy protein pancakes made with ricotta and lemon zest, served with a homemade berry compote. Perfect for a nutritious breakfast or brunch.

Ingredients

Scale
  • 1 cup ricotta cheese (whole-milk, small-curd preferred)
  • 2 large eggs (room temperature)
  • 3/4 cup all-purpose flour (unbleached preferred)
  • 1/4 cup vanilla whey protein powder
  • 1 teaspoon baking powder
  • 2 tablespoons granulated sugar
  • 1/2 cup milk (whole or 2%, dairy-free alternatives like oat or almond milk work too)
  • 1 tablespoon lemon zest (freshly grated)
  • 2 tablespoons lemon juice (fresh)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the berry compote:
  • 1 cup frozen mixed berries (blueberries, raspberries, blackberries, or strawberries; fresh in season)
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon lemon juice
  • 2 tablespoons water

Instructions

  1. Prepare the Berry Compote: In a medium saucepan, combine frozen mixed berries, maple syrup, lemon juice, and water. Bring to a gentle simmer over medium heat. Stir occasionally until berries break down and mixture thickens slightly, about 8 minutes. Remove from heat and set aside to cool slightly.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, whey protein powder, baking powder, sugar, and salt until evenly combined.
  3. Combine Wet Ingredients: In another bowl, whisk ricotta cheese, eggs, milk, lemon zest, lemon juice, and vanilla extract until smooth and creamy.
  4. Form the Batter: Pour wet ingredients into dry ingredients. Gently fold with a spatula just until combined. Batter will be thick but airy; do not overmix.
  5. Preheat the Pan: Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with butter or oil. Test readiness by sprinkling a few drops of water; if they dance and evaporate quickly, pan is ready.
  6. Cook the Pancakes: Scoop about 1/4 cup batter per pancake onto the skillet. Cook for 3-4 minutes until bubbles form and edges look set. Flip carefully and cook another 2-3 minutes until golden and cooked through. Adjust heat as needed. Repeat with remaining batter.
  7. Serve Warm: Stack pancakes on plates and spoon warm berry compote over the top. Optionally, dust with powdered sugar or add a dollop of Greek yogurt.

Notes

Do not overmix the batter to keep pancakes fluffy. Use medium-low heat to avoid burning. Let batter rest for 5 minutes before cooking. If pancakes brown too fast but are not cooked through, lower heat and cover skillet loosely for a minute. Fresh baking powder ensures better rise. Room temperature eggs and milk improve texture.

Nutrition

Keywords: protein pancakes, ricotta pancakes, lemon pancakes, berry compote, healthy breakfast, brunch recipe, fluffy pancakes

Find it online: https://sofiaspice.com/fluffy-lemon-ricotta-protein-pancakes-recipe-with-easy-berry-compote/