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97% would make again

Lemon Ricotta Pancakes

by Hector Gomez

Under 30 min

Under 30 min


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

Shop ingredients with
    Calories 329
    Fat 6g
    Carbs 61g
    Fiber 2g
    Sugar 37g
    Protein 9g

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!