Raspberry Ricotta Pancakes

How to Make Raspberry Ricotta Pancakes

1. 1

   Step 1: Make the raspberry compote

   Combine the raspberries, 1 tablespoon of the sugar, and the lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the raspberries break down and the mixture thickens to a jammy consistency, about 5–7 minutes, then remove from heat and set aside to cool slightly.

   For this step

   • 1 1/2 cupsFresh or frozen raspberries
   • 1 tablespoonFresh lemon juice
   
2. 2

   Step 2: Whisk dry and wet ingredients

   In a medium bowl whisk together the flour, baking powder, kosher salt, and the remaining 1 tablespoon of sugar until evenly mixed. In a separate bowl whisk the ricotta, milk, eggs, and melted butter until smooth, then fold the wet mixture into the dry ingredients just until combined — a few small lumps are fine.

   For this step

   • 1 cupAll-purpose flour
   • 1 1/2 teaspoonsBaking powder
   • 1/2 teaspoonKosher salt
   • 1 cupWhole-milk ricotta
   • 1/2 cupWhole milk
   • 2 largeLarge eggs
   • 2 tablespoonsUnsalted butter, melted (plus extra for skillet)
   
3. 3

   Step 3: Heat the skillet and cook pancakes

   Heat a large nonstick skillet or griddle over medium and lightly butter the surface. Spoon 1/4-cup portions of batter onto the skillet and cook until bubbles form on the surface and edges set, about 2–3 minutes, then flip and cook until golden and cooked through, about 1–2 minutes more; work in batches and add more butter as needed.
4. 4

   Step 4: Keep warm and finish

   Transfer cooked pancakes to a warm oven set to low while you finish the rest so they stay fluffy and warm. Stir the compote if needed before serving to loosen, and spoon it generously over the warm pancakes.
   
5. 5

   Step 5: Serve and garnish

   Stack 3–4 pancakes per serving and top with warm raspberry compote and any extra fresh berries if desired, plus a dusting of powdered sugar or a drizzle of maple syrup. Enjoy immediately for best texture; leftovers keep refrigerated in an airtight container for 1–2 days and reheat gently in a skillet or oven.
   

1. Combine the raspberries, 1 tablespoon of the sugar, and the lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the raspberries break down and the mixture thickens to a jammy consistency, about 5–7 minutes, then remove from heat and set aside to cool slightly.
2. In a medium bowl whisk together the flour, baking powder, kosher salt, and the remaining 1 tablespoon of sugar until evenly mixed. In a separate bowl whisk the ricotta, milk, eggs, and melted butter until smooth, then fold the wet mixture into the dry ingredients just until combined — a few small lumps are fine.
3. Heat a large nonstick skillet or griddle over medium and lightly butter the surface. Spoon 1/4-cup portions of batter onto the skillet and cook until bubbles form on the surface and edges set, about 2–3 minutes, then flip and cook until golden and cooked through, about 1–2 minutes more; work in batches and add more butter as needed.
4. Transfer cooked pancakes to a warm oven set to low while you finish the rest so they stay fluffy and warm. Stir the compote if needed before serving to loosen, and spoon it generously over the warm pancakes.
5. Stack 3–4 pancakes per serving and top with warm raspberry compote and any extra fresh berries if desired, plus a dusting of powdered sugar or a drizzle of maple syrup. Enjoy immediately for best texture; leftovers keep refrigerated in an airtight container for 1–2 days and reheat gently in a skillet or oven.