There’s just something about a stack of fluffy pancakes that feels like a slow morning — and these ricotta pancakes take it to another level. Light, creamy, and airy thanks to whipped egg whites and rich ricotta, they’re topped with a warm blueberry compote that’s bursting with citrusy brightness. Whether you're whipping these up before the day gets going or treating yourself to breakfast-for-dinner, this recipe brings serious café energy right into your kitchen.
Ingredients
For the Blueberry Compote:
- 1 lb. fresh blueberries
- Juice of 1 lemon
- 1/2 cup sugar
- 1 oz. orange liqueur
For the Pancakes:
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1 1/2 tsp sugar
- 1/2 tsp baking powder
- 1 cup ricotta cheese
- 1/2 tsp vanilla extract
- 3/4 cup milk
- 2 eggs, separated (whites and yolks)
Directions
-
Make the Blueberry Compote:
In a small saucepan, combine blueberries, lemon juice, sugar, and orange liqueur. Simmer over medium heat until the mixture thickens to a syrup-like consistency. Lightly mash some of the blueberries with a fork, leaving a few whole for texture. Remove from heat and set aside. -
Prepare the Pancake Batter:
In a large bowl, whisk together the flour, salt, sugar, and baking powder. In a separate bowl, mix the ricotta, vanilla, milk, and egg yolks until smooth. Stir the wet ingredients into the dry ingredients until just combined.
In a third bowl, beat the egg whites until stiff peaks form. Fold about 1/4 cup of the whipped whites into the batter to lighten it, then gently fold in the rest. -
Cook the Pancakes:
Heat a skillet or griddle over medium-high heat and melt a bit of butter. If using a 6-inch cookie cutter or ring mold, place it on the skillet and fill it halfway with batter. Cover the pan with a lid. Once bubbles form and the edges look set, remove the lid and flip the pancake. Cook until golden brown on the other side.
Serve warm with the blueberry compote, a few fresh berries, and a dusting of powdered sugar if you’re feelin’ fancy.
