In my role as a breakfast aficionado, I’ve tested countless pancake recipes. These lemon ricotta pancakes stand out for their light, tender crumb and tangy brightness. Paired with a warm blueberry compote, they strike the perfect balance of sweet and tart—ideal for a leisurely Sunday brunch.

Ingredients

• 1 cup all-purpose flour

• 1 tbsp sugar

• 1 tsp baking powder

• Zest of 1 lemon

• Pinch of salt

• 1 cup ricotta cheese

• 2 large eggs, separated

• ¾ cup milk

• 1 tsp vanilla extract

• Blueberry Compote:

  • 1 cup fresh or frozen blueberries

  • 2 tbsp sugar

  • Juice of ½ lemon

Preparation

1. Make compote: In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until berries burst and sauce thickens, about 8 minutes. Set aside.

2. Batter base: Whisk flour, sugar, baking powder, lemon zest, and salt in a bowl.

3. Wet ingredients: In another bowl, combine ricotta, yolks, milk, and vanilla. Stir into dry ingredients until just combined.

4. Whip whites: Beat egg whites to stiff peaks; gently fold into batter for extra fluff.

5. Cook pancakes: Heat a griddle or skillet over medium. Lightly oil. Pour ¼-cup batter; cook until bubbles appear, about 2–3 minutes. Flip and cook 1–2 minutes more.

6. Serve: Stack pancakes, spoon compote over, and garnish with mint.

Expert Tips

• Egg white folding: Ensures airiness—don’t overmix.

• Griddle temp: Maintain medium heat to prevent burning.

• Make ahead: Compote can be prepared 2 days ahead and refrigerated.

These pancakes are a delightful twist on a classic, with ricotta’s richness and lemon’s zing. The blueberry compote brings jewel-toned sweetness—an indulgence worthy of any brunch spread.