PrintFluffy Lemon Ricotta Pancakes with Zesty Blueberry Compote
Make a five-star hotel breakfast at home with these incredibly light and fluffy lemon ricotta pancakes, topped with a bright, homemade blueberry sauce.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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 lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- Butter or oil for the griddle
- 1 cup fresh or frozen blueberries
- 2 tablespoons water
- 1 tablespoon lemon juice (for compote)
- 1 tablespoon granulated sugar (for compote)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the ricotta cheese, egg yolks, milk, lemon zest, lemon juice, and vanilla extract until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix; a few lumps are fine.
- In a clean, dry bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the pancake batter in two additions. This step creates the fluffy texture.
- Heat a griddle or large non-stick skillet over medium heat and lightly grease it with butter or oil.
- For the compote: Combine blueberries, water, lemon juice, and sugar in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until the berries break down slightly and the sauce thickens, about 5 to 7 minutes. Keep warm.
- 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.
- Serve the pancakes immediately, topped generously with the warm blueberry compote.
Notes
- For the fluffiest pancakes, make sure your baking powder is fresh.
- Use room temperature ricotta for easier mixing into the batter.
- Wipe the griddle clean between batches if any butter browns too much.
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 18
- Sodium: 350
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 15
- Cholesterol: 120