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Lemon Ricotta Soufflé Pancakes with Blackberry Compote

Ultra-fluffy lemon ricotta soufflé pancakes topped with a rich homemade blackberry compote for the ultimate café-style brunch experience.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast & Brunch
Cuisine: Japanese-Italian Fusion
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Lemon Ricotta Soufflé Pancakes
  • 1 cup whole milk ricotta cheese room temperature
  • 4 large eggs separated
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons whole milk
  • 2 tablespoons unsalted butter melted
  • butter or neutral oil for cooking
Blackberry Compote
  • 2 cups fresh blackberries
  • 3 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons water
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

Equipment

  • nonstick skillet
  • Whisk
  • hand mixer

Method
 

  1. Combine blackberries, sugar, lemon juice, and water in a saucepan and simmer until berries soften.
  2. Add the cornstarch slurry and cook until the compote thickens slightly.
  3. Separate the eggs into two bowls.
  4. Whisk ricotta, egg yolks, sugar, vanilla, lemon zest, lemon juice, milk, and melted butter together.
  5. Mix in flour, baking powder, and salt until just combined.
  6. Beat egg whites until stiff peaks form.
  7. Fold the whipped egg whites gently into the batter in batches.
  8. Cook tall scoops of batter on a lightly greased skillet over low heat with a lid until golden on both sides.
  9. Serve warm with blackberry compote and optional toppings.

Notes

Cook the pancakes slowly over low heat for the fluffiest soufflé texture. Fresh lemon zest makes a huge flavor difference.