Lemon Ricotta Pancakes with Apple Cranberry Compote – Fluffy, Bright, and Cozy

Lemon Ricotta Pancakes with Apple Cranberry Compote are the perfect mix of light, fluffy pancakes and warm, fruity topping. The ricotta keeps the pancakes incredibly tender, while a hint of lemon adds freshness. Topped with a sweet-tart apple cranberry compote, this breakfast feels both cozy and elegant — ideal for weekends, brunch, or even a festive holiday morning.

Why You’ll Love This Recipe

Bright Citrus Flavor – Lemon zest adds a refreshing note.
Extra Fluffiness – Ricotta makes the pancakes soft and rich.
Warm Fruit Topping – Apple cranberry compote brings sweetness and tang.
Brunch-Worthy – A beautiful, restaurant-style breakfast at home.

Ingredients

For the Pancakes:

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• ½ tsp baking soda
• Pinch of salt
• ¾ cup whole milk
• ¾ cup ricotta cheese
• 2 large eggs, separated
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• Butter or oil for cooking

For the Apple Cranberry Compote:

• 1 large apple, peeled and diced
• ½ cup fresh or frozen cranberries
• 2 tbsp brown sugar (or to taste)
• 2 tbsp orange juice
• ¼ tsp cinnamon

Instructions

1. Make the Compote
   Combine apple, cranberries, brown sugar, orange juice, and cinnamon in a small saucepan over medium heat. Cook for 8–10 minutes, stirring occasionally, until the fruit softens and thickens slightly. Keep warm.
2. Prepare the Pancake Batter
   In one bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk milk, ricotta, egg yolks, lemon zest, lemon juice, and vanilla until smooth.
3. Beat the Egg Whites
   In a separate clean bowl, beat egg whites to soft peaks. Gently fold them into the ricotta mixture.
4. Combine Wet and Dry Ingredients
   Pour the wet ingredients into the dry, folding gently until just combined. Do not overmix.
5. Cook the Pancakes
   Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour ¼ cup batter for each pancake and cook 2–3 minutes per side until golden and set.
6. Serve
   Stack pancakes on plates and spoon warm apple cranberry compote over the top. Serve immediately.

Nutritional Information

Calories: ~320
Protein: 10g
Fat: 11g
Carbohydrates: 45g
Sugar: 18g
Fiber: 3g

Tips for Success

• Use Fresh Lemon Zest – It makes the pancakes bright and fragrant.
• Beat Egg Whites Separately – Creates light, airy texture.
• Make Compote Ahead – Prepare the topping up to a day in advance and warm before serving.

Why This Recipe Works

The ricotta cheese gives the pancakes a rich, custardy texture, while beaten egg whites keep them light and fluffy. The apple cranberry compote adds sweetness, tartness, and a touch of spice, perfectly complementing the lemony pancakes.

Lemon Ricotta Pancakes with Apple Cranberry Compote are a delightful blend of citrus, creaminess, and warm fruit flavors. Perfect for brunch or a special breakfast, they’re easy to make yet impressive enough to serve guests.