Sunshine on a Plate: My Go-To Gluten-Free Lemon Ricotta Pancakes
If you've ever felt the sting of missing out on a towering stack of fluffy pancakes, let me tell you, I feel you! For years, breakfast at home meant dry, crumbly alternatives that just didn't cut it. Then, I stumbled upon the magic of ricotta. It's the secret weapon, really. It adds this incredible tenderness and moisture that you just can't get elsewhere in gluten-free baking. I distinctly remember the first time I made these. I took one bite, closed my eyes, and thought "This is it! This is *the* pancake!" It was a joyous moment (and a messy one, there was definitely batter on my face). These pancakes are not just good for being gluten-free; they are just *plain* good. They are bright, lemony, and wonderfully satisfying – perfect for a slow Sunday brunch, or even a quick weekday breakfast that needs a little sunshine.
Alright, ready to make some magic?

The Lineup: What You'll Need
Here's your shopping list:
- 1 cup gluten-free all-purpose flour blend (make sure it contains xanthan gum or add a tsp if not)
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup whole milk (or your favorite non-dairy milk, like almond or oat)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup fresh ricotta cheese (full fat is best for extra creamy results!)
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons melted unsalted butter (or melted coconut oil) – plus extra for cooking
- Optional: Fresh berries, maple syrup, powdered sugar for serving
Let's Get Cooking: Simple Steps for Flawless Pancakes
Okay, let's get down to pancake-making business! Here's how it all comes together:
- Whisk the Dry: In a large mixing bowl, whisk together the gluten-free flour blend, sugar, baking powder, baking soda, and salt. Make sure everything is well combined to ensure even distribution.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, egg, vanilla extract, and ricotta cheese. Whisk until it's smooth and creamy, no need to overmix. Using a hand whisk can make this process go very quickly!
- Lemonize It: Stir in the lemon juice and lemon zest into the wet ingredients. The lemon aroma at this point is divine! Take a deep sniff, it's good for the soul.
- Combine Wet and Dry: Gently pour the wet ingredients into the bowl of dry ingredients. Using a spatula, stir until *just* combined. Don't overmix. A few lumps are totally fine. Remember, overmixing can lead to tough pancakes, and we want light and fluffy!
- Melt the Butter: Gently whisk the melted butter into the batter.
- Heat the Griddle: Heat a lightly oiled griddle or large non-stick skillet over medium-low heat. A good quality non-stick skillet will be your best friend for consistent results. You want it hot enough that when you drop a tiny drop of batter it sizzles gently rather than burns or sits without reaction, a good test before pouring the full batter.
- Get Cooking: Pour ¼ cup of batter onto the hot griddle for each pancake. Leave space for them to spread a bit.
- Flip and Finish: Cook for about 2-3 minutes per side, or until golden brown. Flip them carefully once you start to see bubbles forming and the edges beginning to set up. Keep an eye on those heat levels, you might need to adjust temperature slightly based on your stove, a little lower and slower is better than the scorched black bottom of a pancake.
- Serve Immediately: Stack those beauties high on a plate and serve immediately while they are warm and fluffy! Top with fresh berries, a drizzle of maple syrup, and a dusting of powdered sugar if you are feeling fancy. Enjoy!
Tips & Tricks for Pancake Perfection
- Ricotta Matters: Use fresh, whole milk ricotta for the best flavor and texture. Avoid the low-fat kind, as it can be watery. The better the quality the better your final result.
- Fresh Lemon: Fresh lemon juice and zest are essential for that bright, citrusy flavor. Bottled lemon juice just doesn't deliver the same pizzazz.
- Don't Overmix: Remember, a little lumpy is better than tough! Overmixing develops gluten, but this is a gluten-free recipe. It just makes the batter dense, not the fluffy, tender result we are after.
- Go Gluten-Free: It seems obvious, but double and triple check your flour blend. You need one that includes xanthan gum, if you don't have it then add a teaspoon of xanthan gum to this recipe to guarantee the proper lift of these pancakes.
- Flavor Boost: Add a pinch of cinnamon or a splash of almond extract for a subtle flavor variation.
- Get Creative: Add blueberries, chocolate chips, or sliced banana to the batter for a twist.
- Griddle Temperature: The griddle should not be too hot to avoid burning those pancakes. The perfect temperature for these is Medium-low heat. The perfect temperature for your stove is medium may be different than someone else's, so keep in mind you are looking for a gentle sizzle when you drop a tiny amount on a the heat surface.
Get Your Exclusive Cookbook: "Be Gluten Free"

Gluten-Free Lemon Ricotta Pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Yields: about 8 - 10 pancakes
Ingredients:
- 1 cup gluten-free all-purpose flour blend
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup ricotta cheese
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons melted butter (or coconut oil) plus extra for cooking
Instructions:
- Whisk together dry ingredients in a large bowl.
- Whisk together wet ingredients in a separate bowl until smooth, and then stir in lemon juice and lemon zest.
- Gently add wet to the dry ingredients until just combined, do not over mix, lumpy batter is fine.
- Mix in melted butter.
- Heat a lightly oiled griddle or skillet over medium-low heat.
- Pour ¼ cup batter onto the griddle per pancake.
- Cook 2-3 minutes per side until golden.
- Serve immediately with your favorite toppings.
Product Spotlight: Kitchen Must-Haves
- A Silicone Pancake Spatula makes flipping delicate pancakes a breeze!
- A Large Mixing Bowl Set is great for having multiple batters made at one time, or for preparing your breakfast toppings too.
- A Good quality citrus zester makes easy work of zesting citrus for all your citrus rich recipes.
Give these fluffy gluten-free lemon ricotta pancakes a try they will quickly become a staple in your gluten-free breakfast lineup – I promise! Let me know what you think, and any tweaks or tips you come up with! Happy cooking!
0 Comments