Whipped Ricotta Pancakes with Blueberry Compote Recipe
These fluffy Whipped Ricotta Pancakes with a vibrant Blueberry Compote are a delightful twist on a classic breakfast favorite. The creamy ricotta adds a rich and indulgent texture to the pancakes, while the sweet-tart blueberry compote provides a burst of fresh flavor. Perfect for a leisurely weekend brunch or a special occasion breakfast.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes about 8 pancakes 1x
- Category: Breakfast/Brunch
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pancakes:
- 1 cup flour
- 1 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup milk
- 1 egg
- ½ cup ricotta
- 1 tsp vanilla
- 1 tbsp lemon zest (optional)
Compote:
- 1 cup blueberries
- 2 tbsp sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch + 1 tbsp water (slurry)
Instructions
- Mix dry ingredients: Combine flour, sugar, baking powder, baking soda, and salt in a bowl.
- Prepare wet ingredients: In another bowl, whisk together egg, milk, ricotta, vanilla, and lemon zest.
- Combine: Gently fold the wet ingredients into the dry ingredients until just combined.
- Cook pancakes: Heat a greased skillet over medium heat. Pour ¼ cup of batter for each pancake and cook until golden on both sides.
- Make compote: In a saucepan, simmer blueberries, sugar, and lemon juice. Mix cornstarch with water to create a slurry. Add the slurry to the blueberry mixture and cook until thickened.
- Serve: Stack the pancakes, top with whipped ricotta, and spoon the blueberry compote over the stack.
Nutrition
- Serving Size: 1 pancake stack with compote
- Calories: Approx. 320
- Sugar: 15g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 75mg
Keywords: Whipped Ricotta Pancakes, Blueberry Compote, Breakfast Recipe, Brunch Recipe, Pancake Stack