These homemade ricotta pancakes with whole-wheat flour, almond meal and fresh lemon zest may become the centerpiece of a new Mother’s Day tradition. Homemade rhubarb compote goes on top to make them unique and irresistible.

Lemon Almond Ricotta Pancakes with Rhubarb Maple Compote on a plate

Why We Love This Recipe For Ricotta Pancakes with Rhubarb Compote

These lemon almond ricotta pancakes are so special and totally worthy of starting a new tradition around. Because they are SO good. Like, stop you in your tracks good. We even had them for dinner good. They’re the perfect Mother’s Day brunch recipe, but honestly, I would eat them any day. As long as you can get your hands on rhubarb, you can!

Recipe Highlights

  • The whole recipe comes together in only 30 minutes
  • It’s refined sugar free
  • They’re incredibly simple to make!!

Key Ingredients For This Recipe

  • Rhubarb: Rhubrard can be hard to find sometimes. I would recommend checking out a local farmers’ market
  • Pantry Staples: Dark pure maple syrup, white-whole wheat flour, all-purpose flour, salt, baking powder, baking soda, grated lemon zest, almond extract
  • Almond meal: You can also use finely ground almonds
  • Egg
  • Dairy: Buttermilk, part-skim ricotta
  • Avocado Oil or Organic Canola Oil

Step-by-Step Instructions To Make These Lemon Ricotta Pancakes

Step 1: Make Compote

Stir rhubarb, maple syrup and salt together in a small saucepan and set over medium-high heat. Bring to a simmer, stirring often. Reduce heat to low, cover and cook, removing the lid to stir occasionally, until the rhubarb has broken down and become chunky about 20 minutes. Remove from the heat and keep covered.

Step 2: Make Pancake Batter

Whisk whole-wheat flour, all-purpose flour, almond meal, baking powder, baking soda and salt in a medium bowl. Whisk egg, buttermilk, ricotta, 2 tablespoons oil, zest and extract in a large bowl. Stir the flour mixture into the ricotta mixture until moistened.

Step 3: Cook Pancakes

Brush one teaspoon of the remaining oil over the bottom of a non-stick skillet or if using a pancake griddle use 1 ½ teaspoons. Heat over medium-high heat until a bead of water sizzles and evaporates in a second but the oil is not smoking. Ladle batter onto the griddle, ¼ cup at a time, spacing to account for spread.

Step 4: Flip Pancakes

Cook undisturbed, until the pancake bottoms are browned most of the bubbles have popped and the edges are starting to dry out, 2 to 3 minutes. Flip and continue cooking until the other sides are browned, 1 to 2 minutes longer. Transfer to a plate or baking sheet to keep warm. Repeat with the remaining batter in several batches, re-brushing with oil as necessary and adjusting the heat to prevent scorching. Serve the pancakes with rhubarb compote.

Lemon Almond Ricotta Pancakes with Rhubarb Maple Compote

FAQs and Expert Tips

Storing instructions:

Store any leftovers in an airtight container in the fridge for up to a week. Just make sure to let them cool completely before.

How to make ahead:

If you want to make pancakes ahead, you can either prep them for the week and keep them in the fridge, or freeze them. To freeze, wrap them tightly in plastic wrap then place them in an airtight container or freezer bag. Freeze for up to 2 months.

How to reheat:

Microwave the pancakes for 30 seconds to 1 minute until just warmed through. If frozen, let them come to room temperature before, OR, stick them in the toaster.

Can I make my pancakes thinner?

Yes. For thinner pancakes use 2 cups of buttermilk. For more puffy pancakes use 1 1/2 cups buttermilk.

Serving Suggestions

  • Serve the Lemon Almond Ricotta Pancakes with a big bowl of fruit salad
  • Pair with some crispy bacon or Maple Candied Bacon
  • Serve at a brunch with another main course that’s savory like Vegetable scrambled eggs or vegetable quiche
  • If you’re feeling extra fancy, you could even serve some freshly whipped cream alongside.

Additional Healthy and Yummy Pancake Recipes To Try

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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Lemon Almond Ricotta Pancakes with Rhubarb Maple Compote on Healthy Seasonal Recipes

Ricotta Pancakes with Rhubarb Compote


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  • Author: Katie Webster
  • Total Time: 30 minutes
  • Yield: about 12 pancakes and 1 3/4 cup compote 1x

Description

Lemon Ricotta pancakes with almond topped with home made rhubarb compote with pure maple syrup.


Ingredients

Units Scale
  • Compote
  • 2 cups chopped rhubarb
  • 3/4 cup dark pure maple syrup
  • pinch salt
  • Pancakes
  • 1 cup white-whole wheat flour
  • 1 cup all-purpose flour
  • 1/2 cup almond meal or finely ground almonds
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten
  • 1 1/2 cup buttermilk
  • 1 cup part-skim ricotta
  • 2 tablespoons plus 2 teaspoons avocado oil or organic canola oil, divided
  • 1 1/2 teaspoon freshly grated lemon zest
  • 1/2 teaspoon almond extract

Instructions

  1. Make Compote: Stir rhubarb, maple syrup and salt together in a small saucepan and set over over medium high heat. Bring to a simmer, stirring often. Reduce heat to low, cover and cook, removing lid to stir occasionally, until the rhubabrb has broken down and become chunky, about 20 minutes. Remove from the heat and keep covered.
  2. Meanwhile, while the Compote cooks, make Pancakes: Whisk whole-wheat flour, all-purpose flour, almond meal, baking powder, baking soda and salt in a medium bowl. Whisk egg, buttermilk, ricotta, 2 tablespoons oil, zest and extract in a large bowl. Stir the flour mixture into the ricotta mixture until moistened.
  3. Cook Pancakes: Brush one teaspoon of the remaining oil over the bottom of a non-stick skillet or if using a pancake griddle use 1 ½ teaspoons. Heat over medium-high heat until a bead of water sizzles and evaporates in a second but the oil is not smoking. Ladle batter onto the griddle, ¼ cup at a time, spacing to account for spread.
  4. To Flip Pancakes: Cook undisturbed, until the pancake bottoms are browned most of the bubbles have popped and the edges are starting to dry out, 2 to 3 minutes. Flip and continue cooking until the other sides are browned, 1 to 2 minutes longer. Transfer to a plate or baking sheet to keep warm. Repeat with the remaining batter in several batches, re-brushing with oil as necessary and adjusting heat to prevent scorching. Serve the pancakes hot with the warm compote.

Notes

Cooking Tip: For thinner pancakes use 2 cups buttermilk. For more puffy pancakes use 1 1/2 cups buttermilk.

  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: breakfast
  • Method: stove top
  • Cuisine: American

Nutrition

  • Serving Size: 2 pancakes, 1/4 cup compote
  • Calories: 473
  • Sugar: 31 g
  • Fat: 16 g
  • Saturated Fat: 4 g
  • Carbohydrates: 65 g
  • Fiber: 5 g
  • Protein: 15 g