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These Lemon Ricotta Pancakes with a sweet blueberry lemon compote are perfectly fluffy and moist. They’re some of the best pancakes I’ve ever had! The batter cooks up in minutes and becomes a tender pancake with the milky ricotta combining with the silky eggs and lemon infused blueberry topping – they’re heavenly!
My wife and I actually ate a version of these pancakes on our wedding day, so as part of our wedding anniversary this year, I made a version of these pancakes like the ones we had at Gjelina the morning of our wedding.
If you’re a fan of sweet, delicious pancakes, you’re going to love this recipe!
Watch the Lemon Ricotta Pancakes Recipe Video Below!
Ingredients for Lemon Ricotta Pancakes
These Lemon Ricotta Pancakes are the perfect pancakes to wake up to in the morning! The batter is super light and fluffy from the beaten egg whites and creamy, milky ricotta that elevates these pancakes to make every morning spectacular!
- 2 cups fresh ricotta, drained
- 2 cup fresh blueberries
- 1/3 cup granulated sugar + 2 tbsp granulated sugar, divided
- 2 tbsp lemon juice
- 1 ½ cups all-purpose flour
- ½ cup almond flour
- 2 tbsp baking powder
- 2 large eggs whites and yolks separated
- Zest of one lemon
- 3/4 cup whole milk
- ½ tsp kosher salt
- Unsalted butter for brushing
- Crème fraiche, optional
Lemon Ricotta Pancakes: Recipe Instructions
Make the Blueberry Compote
In a small saucepan, combine blueberries, 1/3 cup sugar, and lemon juice. Bring to a low simmer over medium low heat stirring occasionally, until the sugar is dissolved and the berries begin to burst and release their juices and the mixture thickens slightly, about 10 minutes. Set aside to cool. You want some of the blueberries to be crushed but still have some texture.
Make the Lemon Ricotta Pancake batter
In a large mixing bowl, add the all-purpose flour, almond flour, baking powder, and salt. Whisk together until combined.
In a separate bowl, add egg whites and beat until stiff peaks form (use an electric mixer to speed up the process).
In another bowl, mix together the egg yolks, 2 tbsp of sugar, and zest of one lemon and whisk to combine. Add in the milk and whisk again to combine.
To the large mixing bowl, add the yolk mixture and whisk to combine. Then add the egg whites, and drained ricotta and fold into the mixture until combined. The batter should be quite thick.
Cook the Lemon Ricotta Pancakes
To cook the Lemon Ricotta Pancakes, brush a nonstick pan or griddle with unsalted butter, then lay down 1/2 cup of batter to the pan. Use a spatula to press down on the pancake and form a circle about 6 inches across and 1/2 inches thick.
Cook the pancakes until golden brown on eat side (about 1-2 minutes per side on medium low heat).
KEY TIP: Use a toothpick to test if the Lemon Ricotta Pancakes are done! Poke the toothpick into the center of the pancake – if the toothpick pulls out clean, then the pancake is done!
Once the Lemon Ricotta Pancakes are cooked, stack them up and top with the fresh blueberry compote and some optional crème fraiche! These Lemon Ricotta pancakes are so fluffy and delicious! I hope you enjoy them as much as we did!
If you liked this Lemon Ricotta Pancakes recipe, check out some of the most popular recipes on the blog for your next lunch or dinner!
If you tried this Lemon Ricotta Pancakes or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Lemon Ricotta Pancakes with Blueberry Compote
Ingredients
- 2 cups fresh ricotta, drained
- 2 cup fresh blueberries
- 1/3 cup granulated sugar + 2 tbsp granulated sugar, divided
- 2 tbsp lemon juice
- 1 ½ cups all-purpose flour
- ½ cup almond flour
- 2 tbsp baking powder
- 2 large eggs, whites and yolks separated
- Zest of one lemon
- 3/4 cup whole milk
- ½ tsp kosher salt
- Unsalted butter, for brushing
- Crème fraiche, optional
Instructions
- In a small saucepan, combine blueberries, 1/3 cup sugar, and lemon juice. Bring to a low simmer over medium low heat stirring occasionally, until the sugar is dissolved and the berries begin to burst and release their juices and the mixture thickens slightly, about 10 minutes. Set aside to cool.
- In a large mixing bowl, add the all-purpose flour, almond flour, baking powder, and salt. Whisk together until combined.
- In a separate bowl, add egg whites and beat until stiff peaks form (use an electric mixer to speed up the process).
- In another bowl, mix together the egg yolks, 2 tbsp of sugar, and zest of one lemon and whisk to combine. Add in the milk and whisk again to combine.
- To the large mixing bowl, add the yolk mixture and whisk to combine. Then add the egg whites, and drained ricotta and fold into the mixture until combined. The batter should be quite thick.
- Brush a nonstick pan or griddle with butter and heat over medium low. Use a spoon to lay down about ½ cup of batter on to the pan and use your spatula to press down and form a circular pancake about ½ inch thick.
- Heat until the edges are dry and the pancakes are golden brown, about 1-2 minutes per side. Use a toothpick and pierce the center of the pancake. If the toothpick runs clean, then the pancakes are ready. Serve with the blueberry compote and optional crème fraiche and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Awesome flavors; awesome recipe. A must-try.
@heavenandhunger
Heavenandhunger@gmail.com
New breakfast staple!
I’ve only had lemon ricotta pancakes one other time so I’m so excited to try this soon!
All my favorite ingredients! Love all of your recipes!
All of my favorites ingredients, lemon, blueberry, ricotta! Love all of your recipes!
Your an amazing chef and your receipes are so DELISH !! I am so glad I found you on Instagram and have followed. I have learned a lot on making your dishes easy, simple, and so tasty. Thanks for sharing with your followers such as I ..