Lemon Ricotta Pancakes with Blueberry Compote

Lemon Ricotta Pancakes with Blueberry Compote

These light, fluffy lemon ricotta pancakes are a brunch favorite, perfectly paired with a sweet-tart blueberry compote. The ricotta adds richness, while whipped egg whites make them airy and delicate. Finished with a generous spoonful of compote, they’re a beautiful, satisfying dish for any morning.

Ingredients

For the Pancakes

  • 1 cup all-purpose flour

  • 1 tablespoon baking powder

  • ¼ teaspoon salt

  • 2 tablespoons sugar

  • 1 cup whole milk

  • ½ cup ricotta cheese

  • 2 large eggs, separated

  • Zest of 1 lemon

  • 1 teaspoon vanilla extract

  • 2 tablespoons melted butter, plus more for cooking

For the Blueberry Compote

  • 1 cup fresh or frozen blueberries

  • 2 tablespoons maple syrup or sugar

  • 1 tablespoon lemon juice

  • Optional: ¼ teaspoon vanilla extract or a pinch of lemon zest

Directions

  1. Make the Blueberry Compote
    Combine the blueberries, maple syrup or sugar, and lemon juice in a small saucepan.
    Simmer over medium heat, stirring occasionally, for 5 to 8 minutes until the berries burst and the sauce thickens slightly.
    Stir in optional vanilla or lemon zest. Remove from heat and set aside.

  2. Mix Dry Ingredients
    In a large bowl, whisk together the flour, baking powder, salt, and sugar.

  3. Mix Wet Ingredients
    In another bowl, combine the milk, ricotta, egg yolks, lemon zest, vanilla, and melted butter. Stir until smooth.

  4. Beat Egg Whites
    In a clean bowl, beat the egg whites until soft peaks form. This step adds extra lightness to the pancakes.

  5. Combine Wet and Dry
    Pour the wet mixture into the dry ingredients and stir gently until just combined.
    Carefully fold in the beaten egg whites, keeping as much air as possible.

  6. Cook the Pancakes
    Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
    Pour about ¼ cup of batter per pancake onto the skillet.
    Cook for 2 to 3 minutes per side, until golden and cooked through.

  7. Serve
    Stack the pancakes on a plate and top generously with the warm blueberry compote.
    Optionally drizzle with additional maple syrup or dust with powdered sugar.

Tips and Recommendations

  • For extra lemon flavor, add a touch of lemon juice to the batter.

  • If using frozen blueberries, no need to thaw — just cook them slightly longer.

  • These pancakes freeze well; reheat gently in a toaster or oven.

  • Serve alongside fresh fruit, bacon, or sausage for a full brunch spread.

Back to blog