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Pillowy Lemon Ricotta Pancakes with Blueberry Compote

A stack of three fluffy Lemon Ricotta Pancakes topped generously with dark blueberry compote.
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Make restaurant style brunch pancakes at home with this recipe for fluffy lemon ricotta pancakes. They offer a bright, luxurious texture perfect for a spring breakfast.

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 pure vanilla extract
  • 2 tablespoons unsalted butter, melted, plus more for the griddle
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon lemon juice
  • 1 tablespoon maple syrup (for compote)

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate medium bowl, whisk the ricotta cheese, egg yolks, milk, lemon zest, vanilla extract, and melted butter until just combined. Do not overmix.
  3. Gently fold the wet ingredients into the dry ingredients until barely mixed. 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 just incorporated. This creates the fluffy texture.
  6. To make the compote: Combine blueberries, lemon juice, and maple syrup in a small saucepan over medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the berries break down slightly and the sauce thickens. Set aside.
  7. Heat a griddle or large nonstick skillet over medium-low heat. Lightly grease with butter.
  8. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 3 to 4 minutes per side, until golden brown and cooked through. Adjust heat as needed to prevent burning.
  9. Serve the pancakes immediately topped with the warm blueberry compote.

Notes

  • For the best texture, use whole milk ricotta cheese. Drain any excess liquid from the ricotta before measuring.
  • Do not overmix the batter after adding the egg whites; this keeps your pancakes light and airy.
  • If you do not have fresh blueberries, you can use frozen ones directly in the compote recipe.

Nutrition

Find it online: https://carlacooking.com/lemon-ricotta-pancakes-fluffy-brunch/