Breakfast · Brunch · Italian ·

Citrusy Italian Lemon Ricotta Pancakes with Blueberry Compote

Name: Citrusy Italian Lemon Ricotta Pancakes with Blueberry Compote
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 1 cup all-purpose flour; 1 tbsp baking powder; 2 tbsp sugar; 1/4 tsp salt; 1 cup ricotta cheese; 3/4 cup milk; 3 large eggs, separated; Zest of 2 lemons; 1/4 cup lemon juice; 1 tbsp vanilla extract; Butter or oil for cooking; 2 cups fresh or frozen blueberries; 1/4 cup sugar; 2 tbsp lemon juice; 1 tsp lemon zest

This delightful Italian twist on a breakfast classic combines the creaminess of ricotta and the zestiness of lemon, perfectly complemented by a sweet and tart blueberry compote.

4.6(788 reviews)

·By Ethan Brooks·January 26, 2026

Citrusy Italian Lemon Ricotta Pancakes with Blueberry Compote — Breakfast served and photographed from above

Prep

15 min

Cook

45 min

Difficulty

Easy

Serves

Ingredients

Servings

For the Lemon Ricotta Pancakes

For the Blueberry Compote

Nutrition

Per serving

Calories: 429 kcal
Protein: 16.75 g
Carbs: 60 g
Fat: 13.75 g
Fiber: 2.75 g

Whole recipe

Total

Calories: 1714 kcal
Protein: 67 g
Carbs: 240 g
Fat: 55 g
Fiber: 11 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1 cup all-purpose flour	455	13	95	1	3
1 tbsp baking powder	5	0	2	0	0
2 tbsp sugar	96	0	24	0	0
1/4 tsp salt	0	0	0	0	0
1 cup ricotta cheese	307	28	7	20	0
3/4 cup milk	113	6	9	6	0
3 large eggs, separated	216	18	2	15	0
Zest of 2 lemons	2	0	1	0	1
1/4 cup lemon juice	13	0	4	0	0
1 tbsp vanilla extract	37	0	2	0	0
Butter or oil for cooking	102	0	0	12	0
2 cups fresh or frozen blueberries	166	2	42	1	7
1/4 cup sugar	194	0	50	0	0
2 tbsp lemon juice	7	0	2	0	0
1 tsp lemon zest	1	0	0	0	0

These nutrition estimates are based on typical ingredient values and should not be considered dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Pancake Batter

1
Combine dry ingredients
In a large bowl, whisk together flour, baking powder, sugar, and salt.
2
Combine wet ingredients
In another bowl, combine ricotta, milk, egg yolks, lemon zest, lemon juice, and vanilla. Mix until smooth.
Tip: Use fresh ricotta for the creamiest pancakes.
3
Beat egg whites
In a third bowl, beat egg whites until stiff peaks form.

Combining Ingredients for Pancakes

1
Mix batter
Add the ricotta mixture to the dry ingredients and stir until just combined.
2
Fold in egg whites
Gently fold in the egg whites until the batter is smooth and fluffy.
Tip: Do not overmix the batter to keep it airy. Pro Tip: Let the batter rest for a few minutes to enhance fluffiness.

How to Make Citrusy Italian Lemon Ricotta Pancakes with Blueberry Compote

Total time: 1 h · Yields 4 servings

1
Batter Cooking
Pour 1/4 cup batter onto a lightly oiled skillet over medium heat. Cook until bubbles form on top.
2
Pancake Flipping
Flip and cook the other side until golden brown. Repeat with remaining batter.
3
Compote Making
In a saucepan, combine blueberries, sugar, lemon juice, and zest. Cook over medium heat until thickened.