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A collage showing different variations of Egg in a Hole, including baked bread boats and toast with prosciutto and asparagus.

Lemon Ricotta Pancakes with Berry Compote & Candied Pecans

A delightful and elegant brunch dish, these fluffy lemon ricotta pancakes are served with a vibrant homemade berry compote and crunchy candied pecans, perfect for celebrating Mom this Mother's Day.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Main Course
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the Candied Pecans
  • 1 cup pecan halves
  • 1 egg white large
  • 2 tbsp granulated sugar
  • 1/2 tsp ground cinnamon
  • pinch salt
For the Berry Compote
  • 2 cups mixed berries fresh or frozen (e.g., strawberries, blueberries, raspberries)
  • 1/4 cup granulated sugar adjust to taste
  • 1 tbsp lemon juice freshly squeezed
  • 1 tbsp water optional, for thinner consistency
For the Lemon Ricotta Pancakes
  • 1 1/2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk any kind
  • 1/2 cup ricotta cheese full-fat for best texture
  • 1 large egg separated (yolk and white)
  • 1 tbsp lemon zest from 1 large lemon
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter melted, plus more for cooking
For Serving

Equipment

  • Large mixing bowls
  • Small Mixing Bowls
  • Whisk
  • Measuring cups and spoons
  • Non-stick Skillet or Electric Griddle
  • Small saucepan
  • Baking sheet
  • Parchment paper

Method
 

Prepare the Candied Pecans
  1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
  2. In a small bowl, whisk the egg white until frothy. Add the pecan halves and toss to coat evenly.
  3. In another small bowl, combine the granulated sugar, cinnamon, and a pinch of salt. Add the coated pecans and toss until evenly coated.
  4. Spread the pecans in a single layer on the prepared baking sheet. Bake for 15-20 minutes, stirring halfway through, until lightly toasted and crunchy. Let cool completely on the baking sheet; they will crisp up as they cool. Break apart any clumps.
Make the Berry Compote
  1. In a small saucepan, combine the mixed berries, granulated sugar, and lemon juice. If using frozen berries, there’s no need to thaw.
  2. Bring the mixture to a simmer over medium heat, stirring occasionally, until the sugar dissolves and the berries begin to break down and release their juices (about 8-10 minutes). For a thinner consistency, add 1 tablespoon of water. Remove from heat and set aside to cool slightly.
Prepare the Lemon Ricotta Pancakes
  1. In a large bowl, whisk together the flour, 2 tablespoons granulated sugar, baking powder, and salt.
  2. In a separate medium bowl, whisk together the milk, ricotta cheese, egg yolk, lemon zest, vanilla extract, and melted butter until smooth.
  3. Add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix; a few lumps are fine.
  4. In a clean, dry bowl, beat the egg white with an electric mixer (or whisk vigorously by hand) until stiff peaks form.
  5. Gently fold the beaten egg white into the pancake batter in two additions, until just combined. The batter will be thick and fluffy.
Cook the Pancakes
  1. Heat a non-stick skillet or electric griddle over medium-low heat. Lightly grease with a little butter or cooking spray.
  2. Pour about 1/4 cup of batter per pancake onto the hot surface. Cook for 2-3 minutes per side, or until golden brown and cooked through. Repeat with the remaining batter.
Assembly
  1. Stack the warm pancakes on serving plates. Top generously with the berry compote and sprinkle with candied pecans. Dust with powdered sugar, if desired.
  2. Serve immediately and enjoy your delicious Mother's Day Brunch!

Notes

For make-ahead convenience, the candied pecans and berry compote can be prepared up to 2 days in advance and stored in airtight containers. Reheat compote gently if desired. For extra fluffiness, avoid overmixing the pancake batter. Keep cooked pancakes warm in a low oven (200°F/95°C) on a baking sheet while you finish cooking the rest.