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Fluffy Lemon Ricotta Pancakes: Easy Homemade Brunch with Blueberry Compote

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These cloud-soft lemon ricotta pancakes are brightened with fresh citrus and topped with a homemade blueberry compote. Perfect for a quick, impressive brunch or a cozy breakfast, they’re tender, flavorful, and endlessly satisfying.

Ingredients

Scale
  • 1 cup ricotta cheese (whole milk preferred)
  • 1 cup all-purpose flour (or gluten-free 1:1 blend)
  • 2 large eggs, separated
  • 3/4 cup whole milk (or almond/oat milk)
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon zest (about 2 lemons)
  • 1/4 cup fresh lemon juice (about 1–2 lemons)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 2 tablespoons unsalted butter, melted and cooled (plus more for griddle)
  • 1 teaspoon vanilla extract (optional)
  • 2 cups fresh or frozen blueberries
  • 1/4 cup granulated sugar (for compote)
  • 1 tablespoon fresh lemon juice (for compote)
  • 1/2 teaspoon vanilla extract (for compote)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for compote thickening)

Instructions

  1. Make the Blueberry Compote: Combine blueberries, sugar, lemon juice, and vanilla in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until berries burst and release juices (about 4-5 minutes). For a thicker compote, stir in cornstarch slurry and simmer 1-2 minutes more. Remove from heat and set aside.
  2. Prep the Pancake Batter: In a large bowl, whisk together ricotta, egg yolks, milk, lemon zest, lemon juice, melted butter, and vanilla until smooth. In another bowl, whisk flour, sugar, baking powder, baking soda, and salt. Gently stir dry ingredients into wet until just combined; do not overmix.
  3. Whip the Egg Whites: In a clean bowl, beat egg whites until soft peaks form (about 2-3 minutes). Gently fold whipped whites into the batter in two additions, stopping as soon as streaks disappear.
  4. Cook the Pancakes: Heat a nonstick skillet or griddle over medium heat and add butter or oil. Scoop 1/4 cup batter per pancake. Cook 2-3 minutes per side, until golden and bubbles form on top before flipping. Adjust heat as needed.
  5. Serve: Stack 2-3 pancakes per plate, spoon warm blueberry compote over the top, and optionally dust with powdered sugar or add whipped cream. Serve immediately.

Notes

Use room temperature ingredients for fluffier pancakes. Whip egg whites thoroughly and fold gently for the best texture. Keep pancakes warm in a 200°F oven while finishing batches. Compote can be made ahead and stored in the fridge for up to a week. For gluten-free or dairy-free adaptations, substitute flour and dairy products as needed.

Nutrition

Keywords: lemon ricotta pancakes, blueberry compote, brunch, fluffy pancakes, easy breakfast, homemade pancakes, citrus pancakes, kid-friendly, crowd-pleaser, spring brunch

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