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Fluffy Lemon Ricotta Pancakes Recipe Easy Homemade with Blueberry Compote

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These fluffy lemon ricotta pancakes are light, airy, and bursting with fresh lemon flavor, paired perfectly with a sweet and tangy blueberry compote. A quick and easy breakfast or brunch treat that feels like a small celebration.

Ingredients

Scale
  • 1 cup (250g) whole milk ricotta cheese
  • 1 cup (125g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • 2 tablespoons granulated sugar
  • 2 large eggs, separated
  • ½ cup (120ml) whole milk
  • Zest of 1 large lemon
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • Butter, unsalted, melted (for cooking)
  • For the blueberry compote:
  • 1 cup (150g) fresh or frozen blueberries
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons water

Instructions

  1. Prepare the blueberry compote: In a small saucepan, combine blueberries, honey, lemon juice, and water. Cook over medium-low heat for 8-10 minutes, stirring occasionally, until berries soften but still hold shape. Remove from heat and set aside to cool.
  2. Separate the eggs: Place egg whites in a clean bowl and yolks in a larger mixing bowl. Whisk yolks until smooth.
  3. Mix the batter base: To the yolks, add ricotta cheese, milk, lemon zest, lemon juice, vanilla extract, and sugar. Whisk until combined and creamy.
  4. Combine dry ingredients: In a separate bowl, sift together flour, baking powder, and salt.
  5. Incorporate dry into wet: Gently fold the flour mixture into the wet ingredients using a spatula. Do not overmix; a few lumps are okay.
  6. Beat egg whites: Using a whisk or electric mixer, beat egg whites until soft peaks form (about 2-3 minutes).
  7. Fold in egg whites: Carefully fold beaten egg whites into the batter in two additions, using a gentle motion to keep batter airy.
  8. Heat the skillet: Warm a nonstick pan over medium heat and brush with melted butter.
  9. Cook the pancakes: Pour about ¼ cup (60ml) batter per pancake onto skillet. Cook 2-3 minutes until bubbles form and edges look set. Flip and cook another 2 minutes until golden and cooked through.
  10. Serve immediately: Stack pancakes, spoon warm blueberry compote over them, and enjoy.

Notes

Fold egg whites gently to keep batter airy. Cook pancakes on medium heat to avoid burning. Blueberry compote can be made ahead and reheated gently. For gluten-free, substitute flour with gluten-free baking blend. Vegan adaptations possible with plant-based ricotta and flax eggs.

Nutrition

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

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