ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips Highlights
Skip to Content

Lemon Ricotta Pancakes

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

Under 30 minutes

Lemon Ricotta Pancakes

Under 30 minutes


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 930
  • Fat 13g
  • Carbs 175g
  • Fiber 6g
  • Sugar 64g
  • Protein 26g

Estimated values based on one serving size.


  1. 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.
  2. 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.
  3. 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!
  4. Butter up a nonstick pan and pour in about ¼ cup (25g) worth of batter for each pancake.
  5. Cook for 2-3 minutes on each side or until golden brown on the edges.
  6. 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.)
  7. Serve hot compote over stack of pancakes and dust with powdered sugar.
  8. Enjoy!
  9. Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.
Lemon Ricotta Pancakes