
Sunshine in a Bowl: My Go-To Gluten-Free Lemon Ricotta Pancakes
Hey friends! There are some days you wake up, and you just need a little bit of sunshine to start things off right, y'know? For me, those days nearly always call for pancakes. But not just any pancakes. We're talking fluffy, light-as-air, and bursting with bright lemon flavor – my Gluten-Free Lemon Ricotta Pancakes. Let me tell you, these little discs of deliciousness have become a weekend staple around here, and I'm about to share the secret with you.
I remember the first time I tried to make gluten-free pancakes. They were... well, let's just say they were more like dense, chewy hockey pucks than anything resembling breakfast. I was ready to give up on the whole idea! But then, I discovered the magic of ricotta. It adds this incredible moisture and tenderness that you just can't get any other way. And the lemon? Oh, that's the real secret weapon. It cuts through the richness and makes them perfectly balanced. Now, they're so good that even my (not gluten-free) husband requests them!
So, if you're ready to brighten your morning with something truly delicious, keep reading. This recipe is super easy, and I promise it'll banish any sad, pancake memories for good!
What You'll Need (The Ingredients):
Here's everything you need to create these little lemony bundles of joy:
- 1 cup gluten-free all-purpose flour blend (I personally love the Bob's Red Mill 1-to-1 Baking Flour for this recipe, but any good quality blend should work. Just make sure it contains xanthan gum!)
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup whole milk (or any dairy-free milk alternative like almond or oat milk - they work wonderfully!)
- 1 large egg
- ½ cup whole milk ricotta cheese (full-fat is best for that extra richness)
- 2 tablespoons lemon juice (freshly squeezed is always preferable, trust me!)
- 1 tablespoon lemon zest (from about 1 medium lemon)
- 2 tablespoons melted unsalted butter or coconut oil (plus extra for greasing pan)
- Optional: powdered sugar, fresh berries, or maple syrup for serving
Let's Get Cooking (The Instructions):
Alright, it's time we get these pancakes sizzling. Follow these easy steps and you'll be enjoying a stack in no time:
- Whisk the Dry Ingredients: In a medium-sized mixing bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt. Make sure to get everything really well combined to avoid pockets of baking powder later.
- Combine the Wet Ingredients: In a separate bowl, whisk together the milk, egg, ricotta cheese, lemon juice, and lemon zest. The ricotta will make the mixture somewhat lumpy, and that's okay! It'll smooth out eventually.
- Add Wet to Dry: Gently pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or wooden spoon to lightly combine everything. Do not overmix! A few lumps are perfectly fine. Overmixing will make them tough. Just mix until everything is just combined.
- Melt the Butter/Oil: Gently melt the unsalted butter (or coconut oil) in a small saucepan or microwave safe bowl. Add this melted butter to wet ingredients.
- Heat the Griddle: Heat a lightly greased non-stick griddle or large skillet over medium-low heat. If the pan is too hot, the pancakes will be raw in the middle and burnt on the bottom. You want to be patient and go low and slow. A cast iron skillet also works wonders for even cooking, just ensure it's well oiled.
- Cook the Pancakes: Using a ¼ cup measuring cup, pour batter onto the hot griddle. Don't overcrowd the pan! Leave some space so you can easily flip them later.
- Bubbles Appear: Cook for 2-3 minutes per side, or until golden brown and cooked through. You'll know they're ready to flip when bubbles start to form on the surface and the edges start to look set. Then, gently flip them with a spatula, making sure they don't stick, and cook for another minute or two on the other side.
- Serve Immediately: Once ready, transfer them to a plate and serve immediately. Top with optional powdered sugar, fresh berries, or a drizzle of maple syrup. I love to add a dollop of extra ricotta cheese too!
Tips & Tricks for Pancake Perfection:
Want to make these pancakes truly your own? Here's some fun tweaks and advice:
- Flavor Variations: Experiment with the citrus game by using orange zest and juice instead of lemon for an orange ricotta pancake.
- Make them dairy free: Try a dairy free ricotta like Kite Hill to make this completely dairy free.
- Enhance the flavor: Want more of a zing? You can add an extra teaspoon or two of lemon juice to the batter.
- Berry Delight: Fold in a handful of blueberries or raspberries into the batter after it's combined for a burst of fruity flavor.
- Keeping it warm: If making for a crowd, place them on a baking sheet in a warm oven (200°F / 95°C) until ready to serve.
- Troubleshooting: Too watery batter? Add a tablespoon of extra flour at a time until it's the right consistency. Too thick? Add a splash more milk. Pancake don't need to be perfect!
- Presentation is key: Drizzle some honey and sprinkle some toasted coconut on top for a touch of extra flair.
- Batch cooking: This batter can be kept in the fridge for up to 24 hours, so you can easily enjoy pancakes throughout the week–just give it a gentle stir prior to cooking!

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Recipe Card:
Gluten-Free Lemon Ricotta Pancakes
Prep time: 10 minutes
Cook time: 15 minutes
Serves: 2-4
Ingredients:
- 1 cup gluten-free all-purpose flour blend
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup whole milk (or non-dairy milk)
- 1 large egg
- ½ cup whole milk ricotta cheese
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons melted unsalted butter or coconut oil, plus extra for greasing
Instructions:
- Whisk together dry ingredients in a medium-sized bowl.
- Whisk together wet ingredients except for melted butter, in a separate bowl.
- Gently pour wet into dry ingredients. Mix lightly until combined. Do not overmix.
- Add melted butter to wet ingredients, stir.
- Heat a lightly greased griddle or skillet over medium-low heat.
- Pour ¼ cup of batter onto the hot pan for each pancake.
- Cook 2-3 minutes per side or until golden brown and cooked through.
- Serve immediately with desired toppings.
Enjoy your sunshine in a bowl! I just know these gluten-free lemon ricotta pancakes are going to become one of your favorite weekend treats and if you're anything like me, you'll be finding excuses to make them during the week too. So, grab those ingredients and let's get cooking! Let me know how they turn out for you!

I really hope you enjoy this recipe. Let me know in the comments if you try them out, and don't forget to share your pics! Happy pancake making!
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