Sun-Dappled Delight: Creamy Lemon and Ricotta Pancakes with Blueberry Compote

Hello lovely readers! Today, I’m excited to share a recipe that’s been a morning favourite in our home — Creamy Lemon and Ricotta Pancakes with Blueberry Compote. There’s something truly special about the way the zesty lemons and creamy ricotta play together, and when you add the sweet-tart blueberry compote, it’s a breakfast that’s absolutely divine.

Weekends are meant for leisurely mornings and indulgent breakfasts. Ever since I first made these pancakes, they’ve become a staple for those lazy Sunday mornings when my wife and I can sip our coffee slowly, listen to some tunes, and simply enjoy the moment. It’s a far cry from the rushed weekdays, and it’s almost therapeutic to take the time to make something from scratch.

The idea for these pancakes came to me during a particularly cloudy British morning. Missing the sunshine, I decided to create a recipe that would bring a burst of brightness to our kitchen. Lemons are like little orbs of sunshine, and their zest adds such a vibrant, refreshing flavour. Combined with the richness of ricotta and the burst of blueberries, these pancakes are like a bite of sun-dappled happiness.

One thing I absolutely love about this recipe is its versatility. You can use fresh or frozen blueberries, so they’re perfect no matter the season. The lemon zest and juice offer a lovely tang that cuts through the sweetness, making each bite light and refreshing. Plus, the ricotta adds a creamy texture that elevates these pancakes to a whole new level of fluffiness.

Sometimes, I like to add a dollop of whipped cream on top or even a bit of extra lemon zest for an added zing. But trust me, even without any extras, these pancakes are a treat.

Give this recipe a try, and I promise it will make your mornings feel a bit more special. Here’s how to make them:

Ingredients

1 cup (250g) ricotta cheese
1 cup (125g) plain flour
1 cup (240ml) milk
2 large eggs, separated
3 tbsp granulated sugar
2 tbsp lemon zest (from about 2 lemons)
1/4 cup (60ml) fresh lemon juice
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp unsalted butter, melted, plus extra for cooking
1 cup (150g) fresh or frozen blueberries
1/4 cup (60ml) water
2 tbsp honey
1 tsp vanilla extract

Method

Make the Blueberry Compote

In a small saucepan, combine the blueberries, water, honey, and vanilla extract.
Heat over medium heat until the mixture begins to simmer.
Reduce the heat to low and cook for about 10 minutes, stirring occasionally, until the blueberries break down and the mixture thickens slightly.
Remove from heat and set aside to cool while you prepare the pancakes.

Prepare the Pancake Batter

In a large mixing bowl, combine the ricotta cheese, milk, egg yolks, sugar, lemon zest, and lemon juice. Whisk until well combined.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the ricotta mixture, stirring until just combined. Do not overmix.
In another clean bowl, use an electric mixer to beat the egg whites until stiff peaks form.
Gently fold the beaten egg whites into the pancake batter until just incorporated.
Stir in the melted butter.

Cook the Pancakes

Heat a non-stick frying pan or griddle over medium heat and lightly grease with extra melted butter or oil.
Spoon about 1/4 cup of batter per pancake onto the hot pan, spacing them apart.
Cook for 2-3 minutes on the first side, or until bubbles form on the surface and the edges look set.
Flip the pancakes and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through.
Remove the pancakes from the pan and keep warm. Repeat with the remaining batter, greasing the pan as needed.

Serve

Stack the pancakes on plates and spoon a generous amount of blueberry compote over the top.
Optionally, top with extra lemon zest or a dollop of fresh whipped cream.
Serve immediately and enjoy!

Hope you enjoy this sunny breakfast as much as we do! If you make them, don’t forget to share your experience in the comments below. Happy cooking!