Ricotta Pancakes with Rhubarb Compote
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.
Table of contents
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!!
More Healthy Pancake Recipes To Try
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.
FAQs and Expert Tips
Store any leftovers in an airtight container in the fridge for up to a week. Just make sure to let them cool completely before.
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.
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.
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.
More Rhubarb Recipes
Additional Healthy and Yummy Pancake Recipes To Try
- My classic Oatmeal Pancakes are perfect in every way.
- If you doubt that paleo pancakes can be any good, think again!
- We have been loving protein pancakes lately. These Tangerine Protein Pancakes have been our wintertime go-to, and these Apple Protein Pancakes are great in the fall too.
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! 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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Ricotta Pancakes with Rhubarb Compote
- 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
- 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
- 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.
- 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.
- 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.
- 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
Rhubarb and Mothers Day just go together! We do the same thing every year since I’ve had kids. And my oldest is 10. It’s what I want to do: Go for a family hike. Ending in ice cream. Maybe this year we’ll top with your brilliant rhubarb sauce with TWO ingredients!!
Ohhh, hiking and ice cream? That sounds like a great tradition Serena!
I’m in love with your previous tradition! We kind of did something similar as kids with my mom just minus the eating out part. Mother’s Day totally = flower buying 🙂 I’m a huge ricotta in pancake fan. It makes the almost indescribably moist and delicious. I can just imagine how good these are!
I talked with Jase about it and he really wants to garden this year, so it sounds like a trip to the garden center will be in order, just no pots. Thanks for stopping by my friend.
These pancakes look really good! I love the rhubarb compote on top. I think it is good to make new traditions and I think cooking with your daughters sounds like a great one. I know I have fond memories of helping my mom in the kitchen when I was a kid.
I have to do it more often. usually they help for a minute or two and then get distracted and run off to play. Pancakes is doable though. I think we’ll try it.
Sometimes, change can be a good thing! Specially if that change includes pancakes like these thick and fluffy, lemony, ones! So, would your daughters be cooking these for you?
My daughter and I really don’t have a tradition – so we totally wing it. Sometimes she makes breakfast, sometimes I do – but we steer clear of restaurants – at least till we go see my mom – she likes to celebrate Mothers day with a meal out somewhere.
My girls could try to make these, but would need plenty of help from me or my husband. You’re right about steering clear of restaurants. Part of the reason we liked the one down in town was that it was never too crowded.
We eat breakfast at home, yet might take a picnic for lunch. That’s our new (non-winter) tradition……so much fun for us seniors!
Gardening happens this time of year in WV and the local greenhouse are swinging around Mother’s Day.
Have a happy one!
I love the idea of a picnic. It usually is a bit blustery around here, but nice enough to garden. Hope you have a great one too Cindy.
Sorry to hear your traditional celebration is changing, but I am sure a new tradition is about to be started, whatever it is! These pancakes look like the perfect Mother’s Day celebratory brunch! Happy Mother’s Day to you!
Thank you Jessica. You’re right. I should embrace it. Have a great day.