Lemon Ricotta Pancakes
featured in Lemony and Tangy Recipes
Indulge in these fluffy Lemon Ricotta Pancakes that are bursting with zesty flavor and creamy goodness. Perfect for a weekend brunch, these delightful pancakes will leave you craving more!
Tasty Team
97% would make again
Total Time
31 minutes
31 min
Prep Time
15 minutes
15 min
Cook Time
16 minutes
16 min
Total Time
31 minutes
31 min
Prep Time
15 minutes
15 min
Cook Time
16 minutes
16 min
Ingredients
for 6 servings
- 1 pancake
- 1 cup ricotta cheese (250 g)
- 1 egg yolk
- ¾ cup milk (180 g)
- ½ teaspoon vanilla extract
- 2 tablespoons lemon zest
- 1 cup flour (125 g)
- 1 ½ teaspoons baking powder
- 1 ½ cups blueberry compote (300 g)
- 2 cups blueberry (200 g)
- ½ cup sugar (100 g)
- ½ cup water (120 mL)
- 1 tablespoon lemon juice
- 2 egg whites
- 2 tablespoons sugar
Nutrition Info
- Calories 938
- Fat 13g
- Carbs 179g
- Fiber 6g
- Sugar 67g
- Protein 25g
Estimated values based on one serving size.
Preparation
- In a large mixing bowl, whisk together ricotta cheese, egg yolk, milk, vanilla extract, and lemon zest. Whisk until smooth, then add flour and baking powder. Mix this until fully combined.
- In a separate mixing bowl, beat the egg whites on high speed with an electric mixer until very white and foamy, then gradually add sugar. Continue beating on high speed until hard peaks form.
- Gently fold ¼ of the egg whites into the lemon ricotta mixture. Gently fold in the remaining egg whites. Be careful not to deflate the eggs!
- Butter up a nonstick pan and pour in about ¼ cup (25g) worth of batter for each pancake.
- Cook for 2-3 minutes on each side or until golden brown on the edges.
- In a pot or pan, cook blueberries, sugar, water, and lemon juice. Stir occasionally to prevent sticking and cook for about 8-10 minutes or until the compote reaches a thick consistency. (Compote will thicken once it cools, so to loosen it up just add a touch of hot water.)
- Serve hot compote over stack of pancakes and dust with powdered sugar.
- Enjoy!
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