Lemon Ricotta Pancakes - Fluffy Weekend Brunch Recipe

The first time I made these, I zested one lemon and stopped. The pancakes came out fine, but the lemon barely showed up. Two lemons is the number that works, and only the yellow part goes in.

What makes these pancakes different is the egg whites. You whip them to stiff peaks and fold them in last, so the batter looks a little lumpy and airy instead of smooth like a normal pancake batter. That air is what gives you the lift, because ricotta is heavy.

The blueberry compote takes about ten minutes on the stove and you can make it while the batter rests. It also thickens more as it cools, so pull it off the heat a touch looser than you want it on the plate.

Step-by-Step Instructions

1. Mix the ricotta base

Whisk the ricotta, egg yolk, milk, vanilla, and lemon zest in a big bowl until it looks mostly even. Add the flour and baking powder and stir just until no dry patches show. It will stay a bit lumpy, and that's fine.

2. Whip the egg whites

In a second bowl, beat the egg whites on high with an electric mixer until they turn white and foamy. Sprinkle in the sugar a little at a time, still beating, until the peaks stand up straight when you lift the beaters.

3. Fold the whites in

Scoop about a quarter of the whipped whites into the ricotta batter and fold it through to loosen things up. Add the rest and fold gently, turning the bowl as you go. Stop as soon as you don't see white streaks.

4. Cook the pancakes

Butter a nonstick pan over medium heat. Pour about 1/4 cup of batter per pancake. Cook 2 to 3 minutes per side. You'll see bubbles on top and dry edges before you flip, and the second side goes faster.

5. Simmer the compote

While the pancakes cook, put the blueberries, sugar, water, and lemon juice in a small pot over medium heat. Stir now and then so nothing sticks. Cook 8 to 10 minutes, until it coats the back of a spoon.

6. Serve

Stack the pancakes, spoon the warm compote over the top, and dust with powdered sugar if you like.

Tips & Tricks

• Zest the lemons before you juice one for the compote. A zested lemon is much harder to juice afterward.
• Let the batter sit for five minutes after folding. It firms up slightly and the pancakes hold together better in the pan.
• Wipe your bowl with a paper towel and a drop of vinegar before whipping the whites. Any trace of fat slows them down.
• Keep finished pancakes on a rack in a 200°F oven instead of stacking them on a plate. Stacked pancakes steam and go soft.

Variations

• Swap the blueberries for raspberries or a mix of berries. Cook time stays the same.
• Add a tablespoon of poppy seeds to the dry ingredients for lemon poppy seed pancakes.
• Skip the compote and serve with maple syrup and extra lemon zest if you want them faster.

How to Store Lemon Ricotta Pancakes

Frequently Asked Questions

Lemon Ricotta Pancakes – Fluffy Weekend Brunch Recipe

Fluffy lemon ricotta pancakes with whipped egg whites and a warm blueberry compote. A weekend brunch recipe that serves six and comes together in 45 minutes.

15 minPrep time30 minCook time45 minTotal6Servings

Print RecipePin Recipe

Ingredients

• 1 pancake
• 1 cup ricotta cheese
• 1 egg yolk
• ¾ cup milk
• ½ teaspoon vanilla extract
• 2 tablespoons lemon zest
• 1 cup flour
• 1 ½ teaspoons baking powder
• 1 ½ cups blueberry compote
• 2 cups blueberry
• ½ cup sugar
• ½ cup water
• 1 tablespoon lemon juice
• 2 egg whites
• 2 tablespoons sugar

Instructions

1. 1Mix the ricotta base — Whisk the ricotta, egg yolk, milk, vanilla, and lemon zest in a big bowl until it looks mostly even. Add the flour and baking powder and stir just until no dry patches show. It will stay a bit lumpy, and that's fine.
2. 2Whip the egg whites — In a second bowl, beat the egg whites on high with an electric mixer until they turn white and foamy. Sprinkle in the sugar a little at a time, still beating, until the peaks stand up straight when you lift the beaters.
3. 3Fold the whites in — Scoop about a quarter of the whipped whites into the ricotta batter and fold it through to loosen things up. Add the rest and fold gently, turning the bowl as you go. Stop as soon as you don't see white streaks.
4. 4Cook the pancakes — Butter a nonstick pan over medium heat. Pour about 1/4 cup of batter per pancake. Cook 2 to 3 minutes per side. You'll see bubbles on top and dry edges before you flip, and the second side goes faster.
5. 5Simmer the compote — While the pancakes cook, put the blueberries, sugar, water, and lemon juice in a small pot over medium heat. Stir now and then so nothing sticks. Cook 8 to 10 minutes, until it coats the back of a spoon.
6. 6Serve — Stack the pancakes, spoon the warm compote over the top, and dust with powdered sugar if you like.

Cook's note: Grate only the yellow part of the lemon. Once you hit the white pith, move to a fresh spot on the fruit, because the pith turns the whole batch bitter.

Servings: 6

Cuisine: American

Course: Breakfast

RecipesCooker15 minutes30 minutes45 minutes

Written by Priya Raman
Priya writes about eggs and breakfast casseroles, cookies and bars, and slow cook breakfasts that feed a crowd without fuss. Her angle is flexible, budget-minded cooking: one base recipe that scales for two or for a holiday table, with clear notes on freezing and reheating. She keeps the writing light and story-first, then lands on a tight recipe card.