Ricotta Pancakes With Blueberry Compote

“This [ricotta pancake recipe] isn’t for a boring breakfast,” explains cookbook author and former BA staffer Rick Martinez. “It’s a weekend beach brunch, best enjoyed with your new (hot) man (or woman) friend.” They’re absolutely loaded with blueberries: The finishing compote comprises jammy cooked berries and just-burst berries, added right at the end of cooking for texture, plus lots of lemon for brightness; the pancakes themselves are dotted with the juicy fruit. If you’d rather skip the blueberries, the pancake recipe will still work fine, but maybe add some lemon zest to the batter and slather with lemon curd for a lemon-ricotta pancake vibe (or swap in raspberries, huckleberries, or even dark chocolate chips and fudge sauce).

Despite their abundance, these pancakes are still tender and fluffy thanks to whipped egg whites and the combination of buttermilk and baking soda. They’re also a bit hearty thanks to a portion of whole wheat flour. But it’s the compote that puts this recipe over the top. While you can make the sauce a couple of days ahead and reheat it, the prep time required is so minimal you might as well prepare it while making the pancakes. If you have any left over, spoon it over vanilla ice cream for your new hot friend.

Looking for classic buttermilk pancakes? We’ve got you. Our best pancake recipe without any buttermilk at all? Yep, you’re covered there too.