Citrus Ricotta Pancakes with Blueberry Compote

Citrus Ricotta Pancakes with Blueberry Compote |

There is nothing better than waking up on the weekend to the smell of sweet pancakes sizzling on the griddle. My fondest memories as a child was tip toeing down the stairs in the morning, still sleepy eyed, and waking up immediately when I saw my mom cooking an irresistible breakfast for me and my family.

I have grown up a little from Bisquick mix and Log Cabin syrup, but I still wouldn’t mind getting a Mickey Mouse pancake once in a while! I absolutely crave pancakes from my favorite breakfast spot in Newport Beach, CA, Haute Cakes Caffe. I decided to re-create my favorite pancake, citrus ricotta pancakes topped with fresh homemade blueberry mint compote. I’ll warn you, these fluffy golden cakes are addicting!

Delicious ricotta pancakes served with blueberries |

I decided to use a gluten-free flour by Cup 4 Cup for my batter (they now have a pancake and waffle mix!), and the taste/texture is comparable to the wheat flour. The creamy ricotta cheese is incorporated which keeps the pancakes moist and tender.

Some of the batters I have made in the past have been a little too dense. So for this citrus ricotta pancakes recipe I used a different technique. I whipped the egg whites then gently folded it into the batter, similar to making a mousse. This method made the pancakes incredibly light and fluffy with a golden brown exterior.

Pancake stack with fresh blueberries |

I’m a big fan of Ben’s Sugar Shack Pure Maple Syrup on my pancakes, but whenever blueberries are in season I enjoy making my own quick and simple homemade sauce!

Blueberries are packed with antioxidants and reduce to a rich purple color. Any of your favorite stone fruits or berries can be added with the blueberry or switched out, like strawberries, blackberries, peaches, or nectarines.

To compliment the blueberry compote I used the zest and juice from orange and lemon to help add depth to the flavor. Infusing some fresh mint leaves when cooking down the blueberry sauce can also add a simple amazing freshness. The light, fluffy and aromatic pancakes topped with fresh sweet blueberry compote is a winning combination!

TIP: The trick to light and fluffy pancakes is not over mixing the batter, which can create tough, rubbery and flat pancakes. Also try incorporating a leavening agent (ingredient to help the pancakes rise when cooked), like baking powder. This citrus ricotta pancake recipe uses egg whites that have been whipped to incorporate more air bubbles into the batter, creating fluffy pancakes when cooked.

Citrus Ricotta Pancakes with Blueberry Compote
Prep time: 
Cook time: 
Light and fluffy citrus ricotta pancakes served with blueberry compote is the perfect breakfast treat!
Blueberry Mint Compote-
  • 2 teaspoons orange zest
  • ½ cup orange juice
  • 2 teaspoons lemon zest
  • ¼ cup lemon juice
  • 3 tablespoons sugar
  • 16 whole mint leaves
  • pinch of kosher salt
  • 3 cups of fresh or frozen blueberries
Citrus Ricotta Pancakes-
  • 3 tablespoons sugar
  • 2 teaspoons lemon zest
  • 2 teaspoons orange zest
  • 1 cup whole milk ricotta cheese
  • 4 large eggs, separated and at room temperature
  • ¼ teaspoon kosher salt
  • ½ cup gluten free flour (I used Cup 4 Cup brand)- All-purpose flour may be substituted
Blueberry Mint Compote-
  1. In a medium saucepan, combine orange and lemon zest, juices, sugar and mint. Heat over medium-high heat, until boiling, for 6 minutes, stirring occasionally. The syrup should be slightly thickened and reduced to about ½ cup.
  2. Turn off the heat and add a pinch of salt, stir to combine. Carefully remove and discard the mint leaves.
  3. Add the 3 cups of blueberry, and stir to coat with the syrup. Over medium heat, cook the blueberries until a deep purple thickened sauce has formed about 12 minutes. Make sure to keep a close eye on the compote, stirring as needed to make sure the sides and bottom of the pan does not burn. The blueberries will pop and large pieces will remain in the compote. You can reduce the compote longer if you want a thicker jam type sauce. If the sauce gets too thick, add a little bit of water until you achieve the right consistency.
  4. Keep warm to use as a topping for the pancakes. Makes 1 cup of compote and can be refrigerated for up to 1 day.
Citrus Ricotta Pancakes-
  1. In a medium sized bowl, whisk together the sugar, orange and lemon zest, egg yolks, ricotta cheese and salt. Add the flour, whisk until combined.
  2. Using an electric mixer, place the egg whites in a bowl, and whisk on medium-high speed until medium firm peaks are formed, approximately 3 to 4 minutes.
  3. Add about ⅓ of the beaten egg white into the batter, gently folding until blended. Fold the remaining whites ⅓ at a time, ensuring to not deflate the batter. The batter should be light and airy.
  4. Lightly grease a nonstick pan or griddle. Spray oils like Pam is recommended, but vegetable oil or butter also works. Set the pan over medium heat until hot. Add about ¼ cup of batter on the griddle, 2 inches apart. Cook each pancake for 2 to 3 minutes on each side, until the bottoms are golden brown and the edges are set. The cakes are done when they spring back when lightly touched.
  5. Lightly grease the griddle between batches as needed.
  6. Serve with blueberry mint compote, enjoy!
Nutrition Information
Serving size: 12 pancakes


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: