Description
Fluffy ricotta pancakes made light with whipped egg whites and topped with a bright, jammy blueberry compote. This brunch-worthy breakfast balances creamy pancakes with fresh citrusy berries.
Ingredients
- 3 cups fresh blueberries, divided
- 1/4 cup granulated sugar
- 1 pinch kosher salt
- 1 1/2 tsp finely grated lemon zest
- 1 tbsp freshly squeezed lemon juice
- 4 large eggs, separated
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 tbsp granulated sugar
- 1 1/2 tsp baking powder
- 1 tsp kosher salt
- 1/4 tsp baking soda
- 1 1/3 cups whole-milk ricotta cheese
- 3/4 cup buttermilk
- 2 tsp vanilla extract
- Vegetable oil for griddle
- 1 cup fresh blueberries
- Pure maple syrup for serving
- Butter for serving
Instructions
- In a saucepan combine 2 cups blueberries, 1/4 cup sugar, and a pinch of salt over medium heat.
- Cook for 6–8 minutes until berries burst and the mixture becomes jammy.
- Stir in lemon zest, lemon juice, and the remaining 1 cup blueberries.
- Bring briefly to a boil, then remove from heat and set aside.
- In a medium bowl beat egg whites with an electric mixer on high speed until stiff peaks form.
- In a large bowl whisk together all-purpose flour, whole wheat flour, 1 tbsp sugar, baking powder, salt, and baking soda.
- In another bowl whisk egg yolks, ricotta cheese, buttermilk, and vanilla extract until smooth.
- Add the ricotta mixture to the dry ingredients and stir gently until combined.
- Fold one-third of the beaten egg whites into the batter to lighten it.
- Carefully fold in the remaining egg whites until no streaks remain.
- Heat a lightly oiled griddle or skillet over medium-low heat.
- Scoop about 1/2 cup batter per pancake onto the griddle.
- Sprinkle about 2 tablespoons fresh blueberries onto each pancake.
- Cook for about 3 minutes until golden brown and bubbles form.
- Flip and cook another 2 minutes until fully cooked.
- Keep cooked pancakes warm while finishing the batch.
- Serve pancakes with blueberry compote, maple syrup, and butter.
Notes
- Beating the egg whites separately makes the pancakes extra fluffy.
- Frozen blueberries can be used for the compote if fresh are unavailable.
- Whole wheat flour can be replaced with all-purpose flour for a softer texture.
- Store leftover pancakes in the refrigerator for up to 3 days.
- Pancakes freeze well for up to 2 months and can be reheated in a toaster or oven.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 360 kcal
- Sugar: 16 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 175 mg
