Lemon Poppyseed Pancakes with Whipped Ricotta and Blueberry Compote
About These Lemon Poppyseed Pancakes
These pancakes are pure sunshine. Even if it’s still cold outside, this recipe tastes like spring is right there around the corner. You get fluffy buttermilk lemon poppyseed pancakes layered with butter, topped with a creamy maple-sweetened whipped ricotta, and finished with a warm, glossy blueberry compote. It’s basically dessert disguised as breakfast — bright, tangy, sweet, fluffy, and beyond delicious. This is such a fun brunch recipe, but also perfect for holidays, Mother’s Day, lazy weekends, or any time you want something special.
Why You’ll Love It
Ultra-fluffy buttermilk pancakes with big lemon flavor
Warm, syrupy blueberry compote that tastes like pie filling
Light, creamy maple ricotta (less sweet than whipped cream but richer)
Feels like a restaurant brunch dish but super simple to make
A fresh, springy twist on classic pancakes
Easy to scale for a crowd
Perfect sweet–tart balance
Ingredients You’ll Need
Blueberry Compote
Fresh or frozen blueberries
Maple syrup
Lemon juice
Cornstarch (optional, for thickening)
Vanilla extract
Maple Ricotta Topping
Whole-milk ricotta
Maple syrup
Vanilla extract
Lemon Poppyseed Pancakes
All-purpose flour
Sugar
Poppy seeds
Baking powder + baking soda
Salt
Lemon zest + lemon juice
Buttermilk + whole milk
Eggs
Melted butter
Vanilla extract
How to Make Them
Simmer blueberries, lemon juice, and maple syrup until the berries burst, then thicken with a cornstarch slurry if desired and finish with vanilla. Whip ricotta, maple syrup, and vanilla until light and fluffy. For the pancakes, mix dry ingredients (including lemon zest and poppy seeds) in one bowl, wet ingredients in another, then gently fold together — resting the batter for a few minutes helps it fluff. Cook on a buttered skillet until golden. Stack the warm pancakes and top with butter, a dollop of maple ricotta, and lots of blueberry compote. Add extra lemon zest for brightness.
Tips for Success
Use buttermilk — it’s key for fluffy pancakes.
Don’t overmix the batter — a few lumps keep the pancakes tender.
Let the batter rest for 5 minutes before cooking.
Use fresh lemon zest for the best flavor.
Cook on medium heat — too hot and the outsides burn before the inside cooks.
Keep finished pancakes warm in a low oven while you cook the rest.
Add extra maple syrup if you prefer a sweeter compote.
Frequently Asked Questions
Can I make the compote ahead of time?
Yes — store in the fridge up to 5 days and rewarm gently.
Can I use store-bought ricotta?
Yes! Just make sure it’s whole milk ricotta for creaminess.
Can I swap the ricotta for whipped cream or yogurt?
Absolutely — whipped cream, Greek yogurt, or mascarpone all work.
Can I freeze the pancakes?
Yes — freeze between sheets of parchment and reheat in a toaster or oven.
Can I skip the poppy seeds?
Of course — the pancakes will still be amazing.
What to Serve With These Pancakes
Fresh berries
Bacon or breakfast sausage
Soft scrambled eggs
A simple fruit salad
More Recipes You’ll Love
Lemon Poppyseed Pancakes with Maple Ricotta and Blueberry Compote
Ingredients
- 2 cups fresh or frozen blueberries
- ¼ cup pure maple syrup
- 1 tbsp lemon juice
- 1 tbsp water (to mix with cornstarch for a thicker compote)
- 1 tsp cornstarch (optional, for a thicker compote)
- ½ tsp vanilla extract
- 1 cup whole-milk ricotta cheese
- 2 tbsp maple syrup
- ½ tsp vanilla extract
- 1 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp poppy seeds
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Zest of 1 large lemon
- 1 cup buttermilk
- ½ cup whole milk
- 2 large eggs
- ¼ cup melted butter (plus more for cooking)
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
Instructions
- In a small saucepan over medium heat, combine blueberries, maple syrup, and lemon juice. Simmer for about 5 minutes, stirring occasionally, until the blueberries start to burst and release their juices.
- For a thicker compote, mix 1 tsp cornstarch with 1 tbsp water and stir it into the compote, cooking for another 1-2 minutes until slightly thickened. Remove from heat and stir in vanilla extract. Set aside.
- In a mixing bowl, whisk together ricotta, maple syrup, and vanilla, until light and fluffy. Set aside.
- In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, salt, and lemon zest.
- In another bowl, whisk together buttermilk, milk, eggs, melted butter, vanilla, and lemon juice.
- Gradually fold the wet ingredients into the dry ingredients until just combined (don’t overmix—some lumps are okay). Let the batter rest for 5 minutes.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter and or cooking oil.
- Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook another 1-2 minutes until golden brown. Repeat with remaining batter and/or oil.
- Stack pancakes and top with butter, maple ricotta, and a generous spoonful of blueberry compote. Grate with extra lemon zest and enjoy!
Some Cooking Essentials:
Pyrex Glass Bowls
All Clad Measuring Cups
Shun Cleaver
All-Clad 3 Quart
Le Creuset Braiser
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