Baked Blueberry-Infused Ricotta Pancakes with Strawberry Compote

By AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Light and fluffy ricotta pancakes baked to golden perfectionfor a bright, summery finish. This American-inspired breakfast recipe, ready in about 40 minutes, layers ricotta cheese, all-purpose flour, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 American cuisine 350 cal/serving

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Ingredients

1 cup ricotta cheese
3/4 cup all-purpose flour
1 1/2 tsp baking powder
2 tbsp granulated sugar
3 separated large eggs
1/2 cup whole milk
1 tsp vanilla extract
1/2 cup fresh blueberries
1 cup hulled and sliced fresh strawberries
1 tbsp lemon juice
to serve maple syrup
2 tbsp melted butter

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Instructions

Step 1: Preheat oven to 375°F. In a large bowl, whisk together 3/4 cup all-purpose flour, 1 1/2 tsp baking powder, and 2 tbsp granulated sugar.
Step 2: In a separate bowl, combine 1 cup ricotta cheese, 3 egg yolks, 1/2 cup whole milk, 1 tsp vanilla extract, and 2 tbsp melted butter until smooth. Fold wet ingredients into dry until just combined.
Step 3: In a clean bowl, beat 3 egg whites until stiff peaks form. Gently fold egg whites into the batter, then fold in 1/2 cup fresh blueberries.
Step 4: Lightly grease a 9-inch square baking dish and pour batter evenly. Bake for 20-25 minutes until golden and puffed.
Step 5: Meanwhile, in a small saucepan over medium heat, combine 1 cup sliced fresh strawberries and 1 tbsp lemon juice. Cook for 5-7 minutes until strawberries soften and release juices, creating a compote.
Step 6: Serve warm ricotta blueberry pancakes topped with strawberry compote and a drizzle of maple syrup for a patriotic breakfast treat.