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Fluffy Gluten-Free Lemon Ricotta Pancakes: Easy & Delicious!

Gluten-free lemon ricotta pancakes with berries, syrup, and butter.

Gluten-Free Lemon Ricotta Pancakes

Okay, let's dive into a recipe that's been a game-changer in my kitchen – my go-to, delightfully easy, and incredibly satisfying Gluten-Free Lemon Ricotta Pancakes!

Introduction

Hey there, fellow food lovers! So, let me tell you a little story about how these pancakes became a staple in my life. For years, I struggled to find a gluten-free pancake recipe that wasn't, well, a bit…sad. You know the ones – dense, crumbly, a bit flavorless? Yeah, I've been there. After far too many attempts at sad, rubbery pancakes, I almost gave up. Then, one glorious Sunday morning, I was determined to change things. I had a tub of fresh ricotta cheese in the fridge, and these vibrant lemons were just begging to be used. That's how these light, fluffy, bursting-with-lemon-flavor pancakes were born. They're so good, my family requests them weekly, and even my "gluten-loving" friends rave about them. And honestly? They're so easy to make, they practically cook themselves. Trust me, once you try these, you'll be flipping them every weekend! They bring sunshine to your breakfast (or brunch, because that's my vibe).

Ingredients

Before whipping up these delightful discs of joy, let's gather our ingredients. Make sure everything is measured out, as it will make the process so much smoother!

  • 1 cup gluten-free all-purpose flour blend (make sure it contains xanthan gum or include about 1/2 tsp to this recipe if your blend doesn't.)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 large egg
  • 1 cup whole milk (you can use almond or other non-dairy milk)
  • 1 cup full-fat ricotta cheese
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons melted unsalted butter, plus more for the griddle/pan
  • Optional Toppings: fresh berries, maple syrup, powdered sugar, a dollop of extra ricotta, etc.

Instructions

Okay, let's get cooking! Don't worry, this recipe is super straightforward, perfect for a chill morning.

  1. Whisk the Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and sugar. Be sure to give them a good whisk to ensure they are evenly distributed.
  2. Combine the Wet Ingredients: In a separate bowl, crack in the egg and whisk lightly. Then add the milk, ricotta cheese, lemon juice, lemon zest and melted butter. Give this a thorough whisk until everything is mostly smooth and there are no large lumps of ricotta. Don't stress too much about it being perfectly smooth, as a few tiny lumps are fine.
  3. Combine Wet and Dry: Now the fun part! Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently fold the two together until just combined. Don't overmix! A few streaks of flour are totally fine. This is key to keeping the pancakes light and fluffy.
  4. Heat the Griddle: Place a large griddle or non-stick pan over medium-low heat. Add a pat of butter to grease surface. You know it's ready when you add a tiny drop of water and it sizzles. Using a non-stick griddle, is so helpful at this stage. It really makes for perfectly even cooking!
  5. Cook the Pancakes: Pour about 1/4 cup of batter onto the hot griddle for each pancake, leaving a little space in between each one. Cook for about 3-4 minutes, or until bubbles form on the surface and the edges are set. Gently flip the pancakes and cook for another 2-3 minutes, or until they're golden brown. The key is patience, avoid the urge to increase the heat too high as they can burn on the outside before being properly cooked on the inside.
  6. Serve and Enjoy: Remove the pancakes from the griddle and place them on a plate immediately. You can either enjoy them right away, or place them on a wire rack in a warm oven while you prepare the rest. Pile your stack of lemon ricotta pancakes high, top with your favorite goodies (I'd recommend fresh berries and a drizzle of maple syrup), and dig in!

Tips & Tricks

Want to take these pancakes to the next level? Here are a few of my favorite ways to customize this recipe:

  • Spice It Up: Add a pinch of cinnamon or nutmeg to the dry ingredients for an extra layer of warmth.
  • Berry Blast: Fold in a handful of fresh or frozen blueberries, raspberries, or chopped strawberries into the batter at the end, just before cooking for a fruity kick. This makes the pancakes taste so special that even the kids will be asking for more.
  • Lemon Lovers: For an even more intense lemon flavor, you can add a teaspoon of lemon extract to the wet ingredients.
  • Go Nuts!: If you enjoy a bit of crunch add 1 tablespoon of chopped nuts, like almonds or pecans they also pair well with the citrus flavor.
  • Ricotta Fun: Don't have ricotta on hand? You can substitute with full-fat plain yogurt or sour cream for a similar, but slightly tangier result.
  • Presentation Perfection: Create a stunning pancake stack by layering the pancakes with whipped cream and lemon zest. A little bit goes a long way that elevates the experience.
  • Freezer Friendly: Make a big batch and freeze them between layers of parchment paper in a freezer bag. You can reheat them in a toaster, oven or microwave on a busy morning.
  • Make Ahead: Simply mix the wet and dry ingredients separately the night before and combine them in the morning and instantly enjoy a freshly made pancake without all the waiting time.
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Recipe Card

  • Recipe Title: Easy Gluten-Free Lemon Ricotta Pancakes
  • Yields: About 8-10 Pancakes
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes

Ingredients:

  • 1 cup gluten-free all-purpose flour blend (+ 1/2 tsp Xanthan gum if needed)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 large egg
  • 1 cup whole milk (or non-dairy milk)
  • 1 cup full-fat ricotta cheese
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons melted unsalted butter, plus more

Instructions:

  1. Whisk dry ingredients in a large bowl.
  2. In a separate bowl, whisk egg, milk, ricotta, lemon juice, zest, and melted butter.
  3. Pour wet ingredients into the dry; fold until just combined.
  4. Heat a greased griddle over medium-low heat.
  5. Pour 1/4 cup batter onto the griddle per pancake.
  6. Cook for 3-4 minutes, flip, then cook 2-3 minutes more until golden brown.
  7. Serve immediately, or warm in an oven, with your favorite toppings.

Product Recommendations

To help you achieve pancake perfection here are a few helpful items. Using a good quality non-stick whisk means that when you're combining ingredients you don't have to worry about ingredients sticking. I always keep in mind stackable glass mixing bowl set so I can move from one step to another seamlessly.

Gluten-free lemon ricotta pancakes with berries, syrup, and butter.

And that's it! These Gluten-Free Lemon Ricotta Pancakes are a guaranteed crowd-pleaser and are sure to brighten up your kitchen. They're easy, flavorful, and endlessly customizable. I hope you love them as much as I do! Happy cooking!

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