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Fluffy Lemon Ricotta Pancakes Recipe with Easy Homemade Blueberry Compote

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Light and airy lemon ricotta pancakes paired with a sweet-tart homemade blueberry compote, perfect for a cozy brunch or special breakfast.

Ingredients

Scale
  • 1 cup (250g) ricotta cheese
  • 3/4 cup (180ml) whole milk or any milk of your choice
  • 2 large eggs, separated (room temperature)
  • 1 cup (125g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Zest of 1 lemon (freshly grated)
  • 1 tablespoon lemon juice (freshly squeezed)
  • Butter or oil, for cooking
  • 2 cups (300g) fresh or frozen blueberries
  • 1/4 cup (50g) granulated sugar (adjust to taste)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Prep the Blueberry Compote: In a small saucepan over medium heat, combine the blueberries, sugar, lemon juice, and vanilla extract. Stir occasionally as the berries soften and release their juices—about 7-8 minutes. Remove from heat and let cool while you make the pancakes.
  2. Separate the Eggs: Carefully separate the egg whites from the yolks into two bowls. Keep the whites aside for now.
  3. Mix the Wet Ingredients: In a large bowl, whisk together the ricotta cheese, milk, egg yolks, lemon zest, and lemon juice until smooth and creamy (about 2 minutes).
  4. Combine the Dry Ingredients: In a separate bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
  5. Make the Batter: Gently fold the dry ingredients into the wet mixture using a spatula. Mix just enough to combine—avoid overmixing.
  6. Whip the Egg Whites: Using a clean whisk or electric mixer, beat the egg whites until stiff peaks form.
  7. Fold in the Egg Whites: Carefully fold the egg whites into the batter in two additions, using gentle motions to keep the batter light and airy.
  8. Cook the Pancakes: Heat a skillet or griddle over medium heat and add butter or oil. Pour about 1/4 cup (60ml) of batter per pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook another 1-2 minutes until golden brown and cooked through.
  9. Serve Warm: Stack the pancakes, spoon over the blueberry compote, and add extra lemon zest or powdered sugar if desired. Enjoy immediately.

Notes

If batter is too thick, add a splash of milk to loosen. Use medium heat to avoid burning pancakes before cooking through. Whip egg whites in a clean, dry bowl for best results. The blueberry compote can be thickened by simmering longer or adding cornstarch slurry. Pancakes and compote store well refrigerated; reheat pancakes gently to maintain softness.

Nutrition

Keywords: lemon ricotta pancakes, blueberry compote, fluffy pancakes, homemade compote, brunch recipe, easy breakfast, lemon zest pancakes

Find it online: https://clunkcook.com/fluffy-lemon-ricotta-pancakes-recipe-with-easy-homemade-blueberry-compote/