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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


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


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


  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.


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


  • 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
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