Ricotta Pancakes with Berry Compote and Mascarpone

Name: Ricotta Pancakes with Berry Compote and Mascarpone
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup ricotta cheese; 1 cup all-purpose flour; 2 large eggs; 1/4 cup milk; 2 tablespoons sugar; 1 teaspoon baking powder; 1/2 teaspoon vanilla extract; Pinch of salt; Butter for cooking; 2 cups mixed berries (strawberries, blueberries, raspberries); 1/4 cup sugar; 1 tablespoon lemon juice; Mascarpone cheese; Fresh mint leaves (optional)

Highlighted under: Sweet Recipes

Indulge in these fluffy ricotta pancakes topped with a luscious berry compote and creamy mascarpone for a delightful breakfast or brunch treat.

Created by

Emily

Last updated on 2025-12-13T17:57:49.641Z

These ricotta pancakes are a game-changer for your breakfast routine. Light, airy, and rich in flavor, they are paired perfectly with a sweet and tangy berry compote that elevates the dish. Top it off with a dollop of mascarpone for a truly indulgent experience!

        Why You'll Love This Recipe
        Fluffy texture that melts in your mouth
Sweet and tangy berry compote adds a burst of flavor
Perfect for weekend brunch or special occasions

      

The Perfect Breakfast Treat

Ricotta pancakes are a delightful twist on traditional pancakes, offering a light, airy texture that simply melts in your mouth. The addition of ricotta cheese not only enhances the flavor but also introduces a rich creaminess that sets these pancakes apart. Whether you're serving them for a weekend brunch or a special occasion, these pancakes are sure to impress your family and friends.

Combining the fluffy pancakes with a vibrant berry compote elevates this dish to a new level. The sweet and tangy flavors of the berries provide a refreshing contrast to the rich pancake base, making each bite a delicious experience. This recipe is not just about taste; it’s also visually appealing, making it perfect for any Instagram feed!

Versatile Serving Options

These ricotta pancakes are incredibly versatile, allowing you to customize them according to your taste preferences. While the berry compote is a standout topping, feel free to experiment with other fruits or syrups. Sliced bananas, peaches, or even a drizzle of maple syrup can create a delightful variation that keeps breakfast exciting.

For those looking to add a healthful twist, consider incorporating nuts or seeds into the batter for added texture and nutrition. Chopped walnuts or chia seeds can provide a crunchy contrast that pairs beautifully with the soft pancakes. This versatility means you can make this recipe your own, ensuring it remains a favorite in your household.

Ingredients

For the Pancakes

1 cup ricotta cheese
1 cup all-purpose flour
2 large eggs
1/4 cup milk
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon vanilla extract
Pinch of salt
Butter for cooking

For the Berry Compote

2 cups mixed berries (strawberries, blueberries, raspberries)
1/4 cup sugar
1 tablespoon lemon juice

For Serving

Mascarpone cheese
Fresh mint leaves (optional)

Instructions

Make the Berry Compote

In a medium saucepan over medium heat, combine mixed berries, sugar, and lemon juice. Cook, stirring occasionally, until the berries have softened and the mixture is slightly thickened, about 10 minutes. Remove from heat and set aside.

Prepare the Pancake Batter

In a large bowl, whisk together ricotta cheese, eggs, milk, sugar, vanilla extract, and a pinch of salt until smooth. In a separate bowl, combine flour and baking powder. Gently fold the dry ingredients into the wet mixture until just combined.

Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat and add a little butter. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown.

Repeat with remaining batter.

Serve

Stack the pancakes on plates, top with warm berry compote, and add a dollop of mascarpone. Garnish with fresh mint leaves if desired. Enjoy!

Tips for Perfect Pancakes

To achieve the fluffiest pancakes, be careful not to overmix the batter. Gently folding the dry ingredients into the wet mixture helps maintain the airiness that comes from the ricotta. If you see a few lumps in the batter, that’s perfectly fine; it’s better than mixing too much and ending up with dense pancakes.

Another key to perfectly cooked pancakes is ensuring your skillet is at the right temperature. If the pan is too hot, the pancakes may brown too quickly on the outside while remaining raw on the inside. A medium heat allows for even cooking, resulting in a beautiful golden-brown finish.

Storage and Reheating

If you have leftover pancakes, store them in an airtight container in the refrigerator for up to three days. You can also freeze them for longer storage; just make sure to place parchment paper between each pancake to prevent sticking. To reheat, simply pop them in the toaster or microwave for a quick and easy breakfast option.

When reheating pancakes, a quick toast in the toaster adds a delightful crispness that freshens them up. Pair them with additional berry compote or a dollop of mascarpone for a delicious treat that feels just as special as the first time around.

Questions About Recipes

→ Can I use frozen berries for the compote?

Yes, frozen berries work well. Just ensure to thaw and drain excess moisture before cooking.

→ Can I make the pancake batter ahead of time?

Yes, you can prepare the batter and store it in the refrigerator for up to 2 hours before cooking.

→ What can I substitute for ricotta cheese?

You can use cottage cheese or even cream cheese as a substitute, though the texture may vary.

→ How do I store leftovers?

Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave before serving.