Ricotta Pancakes With Blueberry Compote

Cook 2 cups (about 340 g) fresh blueberries, ¼ cup (50 g) granulated sugar, and 1 pinch kosher salt in a medium saucepan over medium heat, stirring occasionally, until berries start to burst and mixture becomes thick and jammy, 6–8 minutes. Add 1½ tsp. finely grated lemon zest, 1 Tbsp. freshly squeezed lemon juice, and remaining 1 cup (about 170 g) fresh blueberries. Bring to a boil, then remove from heat. Let compote sit until you are ready to serve. Do Ahead: Compote can be made 2 days ahead. Let cool; cover and chill.

Using an electric mixer on high speed, beat 4 large egg whites in a medium bowl until stiff peaks form, 3–5 minutes. Whisk ½ cup (63 g) all-purpose flour, ½ cup (58 g) whole wheat flour, 1 Tbsp. granulated sugar, 1½ tsp. baking powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. baking soda in a large bowl to combine. Whisk 4 large egg yolks, 1⅓ cups whole-milk fresh ricotta cheese, ¾ cup buttermilk, and 2 tsp. vanilla extract in another medium bowl.

Add ricotta mixture to dry ingredients and stir with a rubber spatula to incorporate. Fold in one third of egg whites to lighten, then add remaining egg whites and fold in until no streaks remain.

Heat a griddle or a large nonstick skillet over medium-low; brush with vegetable oil. Working in batches, scoop ½-cupfuls of pancake batter onto hot griddle. Top each with about 2 Tbsp. fresh blueberries. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook, reducing heat if browning too quickly, until second sides are golden brown and pancakes are cooked through, about 2 minutes. Transfer cooked pancakes to a 200° oven to keep warm and repeat with remaining batter.

Serve pancakes with warm compote, maple syrup, and room-temperature butter. Editor’s note: This ricotta pancake recipe was first printed online in August 2017. Head this way for more of our favorite breakfast recipes →