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
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.
Mix dry ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt.
Mix wet ingredients
In another bowl, whisk ricotta, egg yolks, milk, lemon zest, lemon juice, sugar, and vanilla.
Combine
Stir wet into dry until just combined (don’t overmix—it should be slightly lumpy).
Whip egg whites
Beat egg whites to stiff peaks (add a tiny splash of lemon juice for stability if you want).
Fold gently
Fold the egg whites into the batter in batches until light and airy.
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!!
A Recipe by Madeline May
Lemony Ricotta Pancakes Topped with Crème Fraîche & Jammy Burst Blueberry Compote
These fluffy lemon ricotta pancakes are light, tender, and perfect for a slow morning at home. They're topped with tangy crème fraîche and a glossy blueberry compote made with wild blueberries and whole jumbo blueberries for the prettiest jammy finish.
Ingredients
Ricotta Pancakes
Jammy Burst Blueberry Compote
For Serving
Instructions
- Make the compote Combine the wild blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the berries release their juices.
- Thicken Stir in the cornstarch slurry and cook until thick, glossy, and jammy.
- Finish the compote Remove from the heat and gently fold in the jumbo blueberries so they stay whole.
- Mix the dry ingredients Whisk together the flour, baking powder, baking soda, and salt.
- Mix the wet ingredients Whisk together the ricotta, egg yolks, milk, lemon zest, lemon juice, sugar, and vanilla.
- Combine Fold the wet ingredients into the dry ingredients until just combined.
- Whip the egg whites Beat the egg whites until stiff peaks form.
- Fold Gently fold the egg whites into the batter until no streaks remain.
- Cook Cook portions of batter on a buttered skillet over medium-low heat until bubbles appear, then flip and cook until golden.
- Serve Top with crème fraîche and the blueberry compote.
Storage
Store leftover pancakes and compote separately in airtight containers in the refrigerator for up to 3 days.
Make Ahead
The compote can be made up to 3 days ahead. Pancake batter is best made fresh.
A Note from Madeline May
Whipping the egg whites keeps these pancakes incredibly fluffy, while folding in the jumbo blueberries at the end gives the compote beautiful bursts of fresh fruit.
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