Lemon Ricotta Pancakes with Berry Compote

These aren't your regular Sunday pancakes. The ricotta makes them impossibly fluffy inside, almost like little clouds, while the lemon zest cuts through the richness. Top them with a quick warm berry compote and you'll never go back to a box mix.

Lemon Ricotta Pancakes with Berry Compote

Prep: 10 min  |  Cook: 15 min  |  Serves: 4 (about 12 pancakes)

Ingredients

Pancakes

• 1 cup ricotta cheese (whole milk)
• 3 large eggs, separated
• 3/4 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Butter for the pan

Berry Compote

• 2 cups mixed berries (blueberries, raspberries, blackberries)
• 3 tablespoons maple syrup
• 1 tablespoon lemon juice
• Pinch of cinnamon

Instructions

1. Make the compote. Combine berries, maple syrup, lemon juice, and cinnamon in a small saucepan over medium heat. Cook 5-7 minutes, stirring occasionally, until berries soften and release their juices. Keep warm.
2. Mix the wet ingredients. In a large bowl, whisk together ricotta, egg yolks, lemon zest, lemon juice, and vanilla until smooth.
3. Add the dry ingredients. Sift the flour, sugar, baking powder, and salt over the ricotta mixture. Fold gently until just combined. Do not overmix.
4. Whip the egg whites. In a separate clean bowl, beat the egg whites with a whisk or hand mixer until stiff peaks form. This is what makes them cloud-like.
5. Fold in whites. Gently fold the egg whites into the batter in two additions. Keep as much air as possible.
6. Cook the pancakes. Melt butter in a non-stick skillet over medium-low heat. Drop 1/4 cup scoops of batter and cook 2-3 minutes until bubbles form on top. Flip carefully and cook 2 more minutes until golden.
7. Serve. Stack pancakes and spoon the warm berry compote over top. Dust with powdered sugar if you're feeling fancy.

Chef's Notes

• Medium-low heat is key. These are thicker than regular pancakes and need time to cook through without burning.
• Whole milk ricotta gives the best texture. Low-fat will work but won't be as creamy.
• The compote keeps in the fridge for 3 days and is incredible on yogurt or ice cream too.