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Lemon Ricotta Pancakes with Blueberry Compote

A tall stack of fluffy Lemon Ricotta Pancakes topped with dark berry compote.
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Make a luxurious Mother’s Day brunch with these fluffy and tender lemon ricotta pancakes, served with a bright blueberry compote for a gourmet breakfast experience.

Ingredients

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  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup whole milk ricotta cheese
  • 2 large eggs, separated
  • 1/2 cup milk
  • 1 tablespoon fresh lemon zest
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted butter, plus more for the griddle
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon lemon juice
  • 1 tablespoon granulated sugar (for compote)

Instructions

  1. In a large bowl, whisk together the flour, 2 tablespoons sugar, baking powder, baking soda, and salt.
  2. In a separate medium bowl, whisk together the ricotta cheese, egg yolks, milk, lemon zest, and vanilla extract until smooth.
  3. Gently stir the wet ingredients into the dry ingredients until just combined. Do not overmix; a few lumps are fine.
  4. In a clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form.
  5. Gently fold the beaten egg whites into the pancake batter in two additions until no white streaks remain.
  6. To make the compote, combine blueberries, lemon juice, and 1 tablespoon sugar in a small saucepan. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the berries break down slightly and the sauce thickens. Set aside.
  7. Heat a lightly buttered griddle or large non-stick skillet over medium heat.
  8. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes per side, until golden brown and cooked through.
  9. Serve the fluffy pancakes immediately, topped with the warm blueberry compote and a drizzle of melted butter.

Notes

  • For the fluffiest pancakes, separate your eggs and whip the whites until stiff. This adds air to your batter.
  • Use whole milk ricotta for the best texture in your ricotta pancake ideas.
  • You can prepare the blueberry compote a day ahead and reheat it gently before serving.

Nutrition

Find it online: https://cookingbycarla.com/lemon-ricotta-pancakes-fluffy-recipe/