Lemon Ricotta Pancakes Recipe

Prep dry ingredients

In a large bowl whisk together the flour, 2 tablespoons sugar, baking powder, and 1/2 teaspoon salt until evenly combined. Stir in the lemon zest so it distributes through the flour mixture.

Combine wet ingredients

In a separate medium bowl, whisk the ricotta until a bit smoother. Add the milk, eggs, melted butter, and vanilla extract; whisk until smooth and homogenous. The batter will be thick because of the ricotta.

Finish batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined — small lumps are OK. Let the batter rest 5–10 minutes while you heat the skillet; this helps the baking powder bloom and thickens the batter slightly.

Cook pancakes

Heat a nonstick skillet or griddle over medium heat and brush with a little melted butter. For each pancake, pour about 1/4 cup batter onto the skillet (adjust for desired size). Cook 2–3 minutes until edges look set and bubbles form on top; flip and cook another 1.5–2 minutes until golden and cooked through. Keep finished pancakes warm on a sheet pan in a low oven (200°F / 95°C) while you finish the batch.

Combine blueberries, 1/4 cup sugar, 1 tablespoon lemon juice, and 2 tablespoons water in a small saucepan over medium heat. Stir and bring to a gentle simmer. If you prefer a thicker compote, mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry and stir it into the simmering berries.

Simmer 5–8 minutes, stirring occasionally, until the berries begin to burst and the mixture thickens slightly. Taste and adjust sweetness or lemon as needed. Remove from heat and let cool slightly; compote will continue to thicken as it cools.

Set a medium heatproof bowl over a saucepan of barely simmering water (double-boiler). In the bowl, whisk together the sugar and eggs until smooth. Add the lemon juice, lemon zest, and salt, then whisk to combine.

Add the butter (cut into pieces) to the mixture and whisk continuously over the simmering water until the curd thickens and registers about 170–175°F (77–80°C), or coats the back of a spoon. This takes 6–10 minutes. Do not let the mixture boil.

Once thickened, remove from heat and strain through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and zest if you want a very smooth curd. Cover the surface with plastic wrap to prevent a skin and chill if not using right away. Keeps refrigerated up to 1 week.

Chill a mixing bowl and whisk (or beaters) for 5 minutes in the freezer if desired. Pour the cold heavy cream into the bowl, add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla. Whip to soft peaks using a whisk or electric mixer — be careful not to overwhip.

To serve: stack 2–3 warm pancakes per plate. Spoon blueberry compote over the top, add a dollop (1–2 tablespoons) of lemon curd, and a generous spoonful of whipped cream. Garnish with fresh mint leaves and a light dusting of confectioners' sugar if desired. Serve immediately.