Lemony Ricotta Pancakes Topped with Crème Fraîche & Jammy Burst Blueberry Compote

Posted April 15th, 2026

The Definition Of Spring Pancakes!!!

Ingredients

Dry:

• 1 cup all-purpose flour

• 1 ½ tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

Wet:

• ¾ cup whole milk ricotta

• 2 large eggs, separated

• ⅔ cup milk

• Zest of 1 lemon

• 2 tbsp fresh lemon juice

• 2–3 tbsp sugar

• 1 tsp vanilla extract

Blueberry compote:

• 2 cups wild blueberries

• ½ cup sugar

• 1–2 tbsp lemon juice

• 1 tbsp cornstarch + 1 tbsp water (slurry)

• ½–1 cup jumbo blueberries (folded in at the end)

For cooking + serving:

• Butter

• Crème fraîche

Instructions

1. Make the blueberry compote
   In a saucepan, combine wild blueberries, sugar, and lemon juice over medium heat.
   Let the berries break down and release their juices.

   Stir in the cornstarch slurry and simmer until thick, glossy, and jammy.

   Remove from heat and fold in the jumbo blueberries. Set aside.

2. Mix dry ingredients
   In a bowl, whisk together flour, baking powder, baking soda, and salt.

3. Mix wet ingredients
   In another bowl, whisk ricotta, egg yolks, milk, lemon zest, lemon juice, sugar, and vanilla.

4. Combine
   Stir wet into dry until just combined (don’t overmix—it should be slightly lumpy).

5. Whip egg whites
   Beat egg whites to stiff peaks (add a tiny splash of lemon juice for stability if you want).

6. Fold gently
   Fold the egg whites into the batter in batches until light and airy.

7. Cook
   Heat a buttered pan over medium-low.
   Scoop about ¼ cup batter per pancake.
   Cook until bubbles form and edges set, then flip and cook through until golden.

To serve

Stack the pancakes, spoon over the warm blueberry compote, and finish with a generous dollop of crème fraîche.

Make this breakfast with me!!

Lemony Ricotta Pancakes Topped with Crème Fraîche & Jammy Burst Blueberry Compote

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Yield

4 servings

Category

Breakfast

Difficulty

Easy

Ingredients

• 1 cup all purpose flour
• 1 and 1 half teaspoons baking powder
• 1 quarter teaspoon baking soda
• 1 quarter teaspoon salt
• 3 quarters cup whole milk ricotta
• 2 large eggs separated
• 2 thirds cup milk
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 2 to 3 tablespoons sugar
• 1 teaspoon vanilla extract
• Butter for cooking

For the Jammy Burst Blueberry Compote

• 2 cups wild blueberries
• 1 half cup sugar
• 1 to 2 tablespoons lemon juice
• 1 tablespoon cornstarch mixed with 1 tablespoon water
• 1 half to 1 cup jumbo blueberries

For Topping

• Crème fraîche

Instructions

1. Make the compote: In a saucepan over medium heat add the wild blueberries sugar and lemon juice. Let the berries break down and become juicy
2. Thicken: Stir in the cornstarch slurry and cook until the mixture becomes thick glossy and jammy
3. Fold in the jumbo blueberries: Remove from heat and gently fold in the jumbo blueberries so they stay whole and bursty
4. Mix the dry ingredients: In a bowl whisk together flour baking powder baking soda and salt
5. Mix the wet ingredients: In another bowl whisk together ricotta egg yolks milk lemon zest lemon juice sugar and vanilla
6. Combine: Add the wet ingredients to the dry and stir until just combined
7. Whip the egg whites: In a clean bowl beat the egg whites until stiff peaks form
8. Fold them in: Gently fold the egg whites into the batter until light and airy being careful not to deflate them
9. Cook the pancakes: Heat a buttered skillet over medium low heat. Scoop in the batter and cook until bubbles form on top then flip and cook until golden
10. Serve: Stack the pancakes and top with crème fraîche and the jammy burst blueberry compote

Note: Whipped egg whites make these pancakes extra fluffy while the compote gets its deep jammy texture from the wild blueberries. Folding in the jumbo blueberries at the end gives it that glossy burst finish

Print Copy Recipe

Browse More Recent Recipes