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Lemon Ricotta Pancakes with Blueberry Compote

Lemon Ricotta Pancakes with Blueberry Compote

Start your day with Lemon Ricotta Pancakes with Blueberry Compote. Fluffy, zesty pancakes topped with sweet-tart blueberry compote for a magical breakfast experience.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup ricotta cheese
  • 3/4 cup milk
  • 2 large eggs, separated
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 2 cups fresh or frozen blueberries
  • 1/4 cup granulated sugar for compote
  • 1 tablespoon lemon juice for compote
  • 1 tablespoon butter for cooking

Equipment

  • Large mixing bowls
  • Whisk
  • Spatula
  • Nonstick skillet
  • Small saucepan

Method
 

  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In another bowl, mix the ricotta, milk, egg yolks, lemon zest, and vanilla extract until just combined.
  3. In a separate bowl, beat the egg whites until they form stiff peaks.
  4. Gently fold the whipped egg whites into the ricotta mixture.
  5. Heat a skillet over medium heat and add a small pat of butter.
  6. Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form, then flip and cook until golden brown.
  7. For the blueberry compote, combine blueberries, sugar, and lemon juice in a small saucepan and cook over medium heat until thickened.

Nutrition

Calories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 5IUVitamin C: 10mgCalcium: 15mgIron: 8mg

Notes

Don't skip the lemon zest; it’s essential for the vibrant flavor. Use fresh ricotta for the best texture. If short on time, you can use store-bought jam instead of making the compote. Leftover pancakes can be stored in the fridge for up to 3 days, while the compote lasts about a week.
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