Lemon Ricotta Pancakes with Blueberry Compote
Make light, fluffy ricotta pancakes flavored with fresh lemon zest, perfect for a special Mother’s Day brunch.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: About 8 pancakes
- 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 fresh lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted, plus more for the griddle
- For the Compote: 1 cup fresh or frozen blueberries
- 1 tablespoon lemon juice
- 1 tablespoon granulated sugar
- For Serving: Powdered sugar
Instructions
- Combine the flour, 2 tablespoons sugar, baking powder, baking soda, and salt in a large bowl. Whisk them together.
- In a separate medium bowl, whisk together the ricotta cheese, egg yolks, milk, lemon zest, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Add the 2 tablespoons of melted butter. Mix gently until just combined; do not overmix. A few lumps are fine.
- In a clean bowl, beat the two egg whites with an electric mixer until stiff peaks form.
- Gently fold the beaten egg whites into the pancake batter in two additions until no white streaks remain.
- 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.
- Heat a lightly buttered griddle or large non-stick skillet over medium heat.
- 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. Flip carefully.
- Serve the pancakes immediately, topped with the warm blueberry compote and a dusting of powdered sugar.
Notes
- For extra fluffiness, let the finished batter rest for 5 minutes before cooking.
- If you do not have fresh blueberries, you can substitute with sliced bananas or fresh raspberries as a topping.
- You can prepare the blueberry compote one day ahead and reheat it gently before serving.
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 12
- Sodium: 350
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 15
- Cholesterol: 120