Check out this amazing stack of Ricotta Pancakes with Brown Butter-Maple Syrup & Blueberry Compote. We start out with the fluffiest most-flavorful ricotta pancakes and top them off with a drizzle of brown butter that’s been infused with maple syrup. Don’t forget the crowning glory of lemony not-too-sweet blueberry compote.
If you can make just one component in this stacked trio, you would bring your next plate of flapjacks to a whole new level. But if you make all three …we’re talkin’ over-the-top delicious.
Let’s start with the blueberry compote. A total of three ingredients. Four, if you count the lemon zest and lemon juice as separate items. Okay …five if you count the water.
- Remove the zest from the entire lemon.
- Use a teaspoon of the zest for the blueberry compote.
- Save the excess zest to be used in the pancake batter.
- Combine the compote ingredients in a small saucepan.
- Bring to a boil over medium-high heat.
- Boil, stirring often, until blueberries break down for 8 to 10 minutes.
- Serve warm.
Set the blueberry compote aside and prepare the brown butter-maple syrup.
- Heat the butter in a small saucepan for about 10 minutes.
- The butter will foam after a short time.
- Once the foaming subsides, you’ll note that the butter is considerably darker with little brown flakes.
- There will be a pleasant nutty fragrance.
- Remove from the heat and whisk in maple syrup.
Pour into a heatproof glass container and set aside.
Time to make the pancakes.
- Stir together the flour, sugar, baking soda and salt in a large bowl.
- Whisk buttermilk, egg yolks and zest in a medium bowl.
- Stir buttermilk mixture into flour mixture.
- Gently stir in ricotta cheese.
- Beat egg whites at high speed with an electric mixer until soft peaks form.
- Gently fold beaten egg whites into batter.
The batter comes together quickly but there is one step that you should not skip. The eggs are separated so that you can whip the egg whites to a frothy pillow. Very gently adding those whipped egg whites to the batter will make your pancakes light and airy.
Here’s where you can make this a gluten-free dish.
Replace the regular all-purpose flour with Bob’s Red Mill Gluten-Free 1-to-1 Flour and you’re good to go.
- Heat a nonstick griddle or 12-inch nonstick skillet over medium heat.
- When hot (350°F), coat lightly with butter.
- Drop batter by 1/2-cupfuls onto the griddle.
- Cook until pancakes are browned on the bottom and edges begin to look dry about 3 to 4 minutes.
- Turn with a wide spatula, and cook until set in the middle, about 4 more minutes.
- Wipe the griddle clean.
- Coat with more butter and repeat with remaining batter.
Keep warm in a single layer on a baking sheet in a 200°F oven for up to 15 minutes.
When ready to serve, drizzle pancakes with brown butter-maple syrup and top with blueberry compote.
It’s time to stack all of that goodness.
Drizzle the brown butter-maple syrup evenly over the top and finish off your creation with a generous helping of blueberry compote.
Ricotta Pancakes With Brown Butter-Maple Syrup & Blueberry Compote…
Of course, most of us will enjoy these delicious treats just one or two at a time. Whichever your choice of serving style, you won’t be disappointed. The combination of flavors that we have going on here is simply outstanding.
ricotta pancakes with brown butter-maple syrup & blueberry compote
Recipe from Southern Living
The addition of ricotta cheese to these fluffy pancakes gives a light and airy texture.
Ingredients
Blueberry Compote
- 3 cups fresh blueberries (about 14 ounces)
- 1/4 cup granulated sugar
- 1 teaspoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon water
Brown Butter-Maple Syrup
- 1/2 cup salted butter (4 ounces)
- 1/4 cup pure maple syrup
Ricotta Pancakes
- 1 1/2 cups all-purpose flour or gluten-free flour (6 ounces)
- 2 tablespoons granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 2 large eggs, separated
- 1 tablespoon lemon zest
- 1/3 cup whole milk ricotta cheese
- butter for greasing griddle
Instructions
Blueberry Compote
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Combine ingredients in a small saucepan; bring to a boil over medium-high heat. Boil, stirring often, until blueberries break down, 8 to 10 minutes. Serve warm.
Brown Butter-Maple Syrup
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Heat 1/2 cup butter in a small saucepan over medium heat, stirring often, about 10 minutes. (The butter will foam; when the foam subsides, little brown flakes will appear.) Remove from the heat, and whisk in maple syrup.
Ricotta Pancakes
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Stir together first 4 ingredients in a large bowl. Whisk buttermilk, egg yolks, and zest in a medium bowl. Stir buttermilk mixture into flour mixture. Gently stir in ricotta cheese.
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Beat egg whites at high speed with an electric mixer until soft peaks form. Gently fold beaten egg whites into batter.
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Heat a nonstick griddle or 12-inch nonstick skillet over medium heat. When hot (350°F), coat lightly with butter. Drop batter by 1/2-cupfuls onto the griddle, and cook until pancakes are browned on the bottom and edges begin to look dry about 3 to 4 minutes. Turn with a wide spatula, and cook until set in the middle, about 4 more minutes. Wipe the griddle clean; coat with more butter, and repeat with remaining batter. Keep warm in a single layer on a baking sheet in a 200°F oven for up to 15 minutes.
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When ready to serve, drizzle pancakes with brown butter-maple syrup and top with blueberry compote.
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