Whipped Ricotta Pancakes with Blueberry Compote are a luxurious take on the classic pancake stack, featuring airy ricotta-infused pancakes layered with a creamy whipped ricotta topping and finished with a vibrant, syrupy blueberry sauce. Perfect for a refined brunch or special breakfast, this dish combines comfort and elegance in every bite.

Why You’ll Love This Recipe

These pancakes are incredibly light and fluffy thanks to whipped egg whites and rich ricotta, giving them a tender texture that’s both satisfying and delicate. The whipped ricotta topping adds a creamy contrast, while the blueberry compote lends a bright, fruity sweetness. Together, they create a harmonious plate that feels both indulgent and balanced, ideal for spring mornings, Mother’s Day, or weekend gatherings.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Ricotta Pancakes

1 cup ricotta cheese
3/4 cup milk
2 large eggs, separated
1 tsp vanilla extract
1 cup all-purpose flour
2 tbsp granulated sugar
1 tsp baking powder
1/4 tsp salt
Butter or oil for cooking

For the Whipped Ricotta Topping

1/2 cup ricotta cheese
1/4 cup heavy cream
1 tbsp honey or maple syrup (optional)

For the Blueberry Compote

1 1/2 cups fresh or frozen blueberries
2 tbsp sugar
1 tbsp lemon juice
1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)

directions

Make the Blueberry Compote
In a small saucepan, combine blueberries, sugar, and lemon juice.
Cook over medium heat for 6–8 minutes, stirring occasionally, until the berries burst and the sauce begins to thicken.
For a thicker compote, stir in the cornstarch slurry and simmer for 1–2 minutes. Remove from heat and set aside to cool slightly.
Prepare the Whipped Ricotta Topping
In a bowl, whisk or beat together ricotta, heavy cream, and honey or maple syrup until smooth and lightly fluffy.
Cover and refrigerate until ready to serve.
Make the Pancake Batter
In a large bowl, whisk together ricotta cheese, milk, egg yolks, and vanilla extract.
In a separate bowl, mix the flour, sugar, baking powder, and salt.
Gradually fold the dry mixture into the ricotta mixture until just combined.
Whip the Egg Whites
In a clean bowl, beat the egg whites with a hand mixer until soft peaks form.
Gently fold the whipped egg whites into the pancake batter to keep the mixture light and airy.
Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour about 1/4 cup of batter for each pancake and cook 2–3 minutes per side until golden and cooked through. Repeat with remaining batter.
Assemble and Serve
Stack the pancakes on serving plates.
Top each stack with a generous spoonful of whipped ricotta and a drizzle of warm blueberry compote. Serve immediately.

Servings and timing

Servings: 4 (makes about 8 pancakes)
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Calories: 310 kcal per serving

Variations

Citrus Twist: Add lemon or orange zest to the pancake batter for extra brightness.
Berry Mix: Use a mix of berries (raspberries, blackberries, strawberries) in the compote.
Savory Version: Omit sugar and compote, and top with sautéed mushrooms and herbs for a savory brunch.
Gluten-Free: Substitute all-purpose flour with a gluten-free baking blend.
Nutty Crunch: Add toasted almonds or pistachios over the whipped ricotta for texture.

storage/reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in a toaster oven. The compote can also be refrigerated and gently reheated before serving. Whipped ricotta topping is best fresh but can be stored chilled for 1 day and re-whipped if needed.

FAQs

Can I make the pancake batter ahead of time?

You can prepare the base batter a few hours in advance, but fold in the whipped egg whites just before cooking for best results.

What type of ricotta should I use?

Whole milk ricotta provides the creamiest texture. Avoid overly wet or low-fat ricotta for best results.

Can I use frozen blueberries for the compote?

Yes, frozen blueberries work perfectly. No need to thaw—just cook slightly longer to reduce liquid.

Why separate the eggs?

Separating and whipping the egg whites adds air and makes the pancakes extra fluffy.

Can I skip the whipped ricotta topping?

Yes, but it adds a creamy element that complements the compote beautifully.

Is this dish sweet or savory?

It leans sweet, but the sugar is balanced and mild. You can adjust the sweetness of the topping or compote to your taste.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend to substitute the all-purpose flour.

What can I serve with these pancakes?

Crispy bacon, breakfast sausage, or a fresh fruit salad pair well for a complete brunch.

Can I make these dairy-free?

Substitute ricotta with almond- or cashew-based dairy-free ricotta, and use coconut cream for the topping.

Can I freeze the pancakes?

Yes, freeze cooked pancakes in a single layer. Reheat in a toaster or skillet before serving.

Conclusion

Whipped Ricotta Pancakes with Blueberry Compote are a delightful upgrade to your breakfast or brunch lineup. With fluffy ricotta pancakes, silky whipped topping, and a bright berry sauce, this dish strikes a perfect balance of elegance and comfort. Whether you’re hosting guests or treating yourself to a weekend brunch, this recipe promises to impress with both flavor and presentation.