High-Stacked Lemon Ricotta Pancakes with Blueberry Compote

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Fluffy, tall pancakes enriched with ricotta cheese and fresh lemon zest, topped with a vibrant homemade blueberry compote. This American-inspired high-protein recipe, ready in about 35 minutes, layers all-purpose flour, baking powder, baking soda 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.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tbsp granulated sugar
• 1 cup ricotta cheese
• 2, separated large eggs
• 1 cup milk
• 1 tbsp fresh lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 3 tbsp, divided unsalted butter
• 1 cup fresh blueberries
• to serve maple syrup

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, sift together 1 1/2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, and 2 tbsp granulated sugar.
2. Step 2: In a separate bowl, whisk 1 cup ricotta cheese, 2 egg yolks, 1 cup milk, 1 tbsp fresh lemon zest, 2 tbsp fresh lemon juice, and 1 tsp vanilla extract until smooth.
3. Step 3: Fold the wet mixture into the dry ingredients gently until just combined — batter will be slightly lumpy.
4. Step 4: In a clean bowl, beat 2 egg whites until stiff peaks form. Carefully fold beaten egg whites into the batter to add airiness.
5. Step 5: Heat a large nonstick skillet over medium heat and melt 1 tbsp unsalted butter. Pour 1/4 cup batter per pancake onto skillet, cooking for 3-4 minutes until bubbles form on the surface and edges look set.
6. Step 6: Flip pancakes and cook for 2-3 minutes until golden and cooked through. Repeat with remaining batter, adding more butter as needed.
7. Step 7: Meanwhile, in a small saucepan, melt 2 tbsp unsalted butter over medium heat. Add 1 cup fresh blueberries and cook for 5 minutes until berries burst and release juices, creating a compote.
8. Step 8: Stack pancakes high on plates, spoon warm blueberry compote over the top, and serve with maple syrup.