Gluten-Free Lemon Ricotta Pancakes
By the Gluten Free Recipes team ·
Fluffy and tender pancakes infused with bright lemon zest and creamy ricotta cheese, offering a delightful tang and a melt-in-your-mouth texture. These are perfect for a special weekend brunch or a quick, satisfying breakfast.
At a glance: This easy breakfast recipe yields 4 servings in about 25 minutes (10 min prep, 15 min cook). It uses 10 ingredients — including certified gluten-free all-purpose flour blend, certified gluten-free baking powder, salt — and walks through 5 steps. Updated . Browse more breakfast recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Lemon Ricotta Pancakes: When preparing this breakfast recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Lemon Ricotta Pancakes: This recipe is gluten-free, utilizing a certified gluten-free all-purpose flour blend and avoiding any gluten-containing grains. Always double-check ingredient labels for certification.
Ingredients
- 2 cups certified gluten-free all-purpose flour blend
- 1 tsp certified gluten-free baking powder
- 0.5 tsp salt
- 2 tbsp granulated sugar
- 1 cup whole milk ricotta cheese
- 2 large eggs
- 0.5 cup milk
- 2 tbsp melted unsalted butter or neutral oil
- 1 tsp pure vanilla extract
- 1 tbsp fresh lemon zest
Instructions
- 1
In a large bowl, whisk together the certified gluten-free all-purpose flour blend, certified gluten-free baking powder, salt, and granulated sugar until well combined. This ensures an even distribution of leavening agents and flavorings for fluffy pancakes.
- 2
In a separate medium bowl, vigorously whisk together the whole milk ricotta cheese, eggs, milk, melted unsalted butter or neutral oil, pure vanilla extract, and fresh lemon zest until the mixture is smooth and homogenous. The ricotta should be fully incorporated, creating a rich base for the batter.
- 3
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together using a spatula until just combined; a few lumps are perfectly fine. Be careful not to overmix, as this can lead to tough pancakes. Let the batter rest for about 5 minutes, allowing the gluten-free flour to hydrate.
- 4
Heat a lightly greased griddle or non-stick skillet over medium heat. Once hot, pour about 1/4 cup of batter per pancake onto the griddle. Cook for approximately 2-3 minutes per side, or until golden brown and bubbles appear on the surface. The edges should look set before flipping.
- 5
Serve the warm lemon ricotta pancakes immediately with your favorite toppings such as fresh berries, maple syrup, or a dusting of powdered sugar. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, or frozen for longer storage.
Nutrition (per serving)
Tips & Notes
- Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.
- Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.
- Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
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