Lemon Ricotta Pancakes with Warm Blueberry Compote

Ricotta has long lent Italian breakfasts a gentle tang and tender crumb, and here lemon zest brightens every bite. Cloud-soft pancakes meet a warm blueberry compote that turns a simple stack into leisurely weekend brunch.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 445 cal
• 17g protein
• 54g carbs
• 18g fat
• 3g fiber

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Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 3 tbsp granulated sugar
• 1 cup whole-milk ricotta
• 3/4 cup whole milk
• 3, separated large eggs
• 2 tbsp (from 2 lemons) lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 4 tbsp, melted, plus more for griddle unsalted butter
• 2 cups fresh blueberries
• 3 tbsp maple syrup
• 1 tsp cornstarch
• 2 tbsp water

Instructions

1. 1In a medium bowl whisk together the flour, baking powder, salt, and sugar until no streaks remain; set the dry mix aside.
2. 2In a large bowl stir the ricotta, milk, egg yolks, lemon zest, lemon juice, vanilla, and melted butter until smooth and creamy.
3. 3In a clean bowl whip the egg whites with the remaining sugar using a hand mixer on medium-high until soft peaks form, about 2 minutes.
4. 4Pour the dry ingredients into the ricotta mixture and fold gently with a spatula just until combined; a few small lumps are fine. Fold in the whipped egg whites in two additions until the batter looks light and airy—do not overmix.
5. 5Heat a large nonstick griddle or 12-inch skillet over medium heat (about 350°F surface temperature) and brush lightly with butter. Scoop 1/4-cup portions of batter onto the hot surface, spacing them 2 inches apart.
6. 6Cook until bubbles form across the surface and the edges look set and lightly golden, 2 to 3 minutes. Flip carefully and cook the second side until deep golden and springy to the touch, another 1 1/2 to 2 minutes. Transfer finished pancakes to a warm plate and tent loosely with foil while you cook the rest, buttering the pan between batches.
7. 7Meanwhile make the compote: combine blueberries, maple syrup, cornstarch, and water in a small saucepan over medium heat. Bring to a gentle simmer, stirring often, until the berries burst and the sauce thickens to a glossy spoon-coating consistency, 5 to 7 minutes.
8. 8Taste the compote and add a squeeze more lemon if you want brighter acidity; keep warm over low heat.
9. 9Stack three pancakes on each plate, spoon warm blueberry compote over the top so it drips down the sides, and finish with an extra dusting of lemon zest if desired.
10. 10Serve immediately while the pancakes are still steamy and the compote is hot.