
Fluffy Gluten-Free Lemon Blueberry Ricotta Pancakes
Okay, let's dive into a delightful gluten-free recipe that's not only super easy to make but also feels incredibly special—perfect for any occasion, big or small! We're talking about Fluffy Gluten-Free Lemon Blueberry Ricotta Pancakes. Yup, you heard right. Pancakes that are actually good—and that'll have everyone at the table asking for seconds.
You know, I've always loved pancakes. There's just something so comforting and cozy about them, especially on a lazy weekend morning. But when I discovered I needed to go gluten-free, I thought my pancake days were over. Let me tell you, though, I was wrong! It took some tweaking, and a whole lot of taste-testing (the sacrifices I make for you!), but I finally landed on this recipe that's just… chef's kiss. These pancakes are light, fluffy, bursting with juicy blueberries, and have that lovely little tang from the lemon. Trust me, they're everything you want in a pancake and more.
What makes these pancakes special?
The secret's in the ricotta cheese! It adds a beautiful moisture and a subtle richness that makes these gluten-free pancakes taste unbelievably decadent. And, the lemon? Well, that's the magic ingredient that brightens everything up. Plus, the blueberries pop in your mouth with little bursts of sweetness – it's a symphony of flavors!
Let's get cooking!
Ingredients: Gather Your Goodies
Before we get started, make sure you have all of these goodies on hand. It's one of my non-negotiables: when you prep before turning on the heat, you set yourself up for success every time.
- 1 cup gluten-free all-purpose baking flour (make sure it has xanthan gum)
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup whole milk (or your favorite non-dairy milk for a dairy-free option)
- 1 large egg, lightly beaten
- 1 cup whole milk ricotta cheese, preferably part-skim
- 2 tablespoons melted unsalted butter (or coconut oil for a dairy-free alternative)
- 1 tablespoon lemon zest (about 1 medium lemon)
- 2 tablespoons lemon juice (about half of that same lemon)
- 1 cup fresh blueberries (frozen work too but be sure to thaw them a bit)
- Optional: powdered sugar, maple syrup, fresh berries, for serving
- Dairy-Free: Swap the milk for almond, soy, or oat milk and use coconut oil instead of butter. You can also find vegan ricotta options in many stores.
- Sugar: Feel free to use coconut sugar in place of granulated sugar for a less refined option.
- Lemon: If you're not a huge fan of lemon, that's okay! You can skip the zest or use a small amount of orange zest instead.
- Blueberries: Any other berries or even chocolate chips would be a great swap.
Instructions: Let's Make Some Magic
Alright, let's get to the good part - making the actual pancakes! I've broken it down into simple steps so anyone can make these, even if you're a newbie in the kitchen.
- Mix the Dry Ingredients: In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt. Be sure to give it a good whisk to make sure everything is well combined. This ensures that the leavening is evenly distributed , for that wonderful fluffy texture we are after.
- Combine the Wet Ingredients: In a separate medium bowl, whisk together the milk, egg, ricotta cheese, melted butter (or coconut oil), lemon zest, and lemon juice. Whisk until everything is smooth and well combined. You want to incorporate as much air as possible while also making the wet ingredients smooth.
- Bring the Wet and Dry Together: Pour the wet ingredients into the bowl with the dry ingredients, and gently fold them together until just combined. Be careful not to overmix. Lumps are okay! Overmixing is a pancake's worst enemy, since it develops too much gluten. Remember, it creates that dreaded chewy, flat pancake.
- Fold in the Blueberries: Gently fold in the blueberries into the batter. If using frozen blueberries, ensure that any excess moisture is drained away, to keep your pancakes nice and fluffy.
- Heat Up the Pan: Heat a lightly oiled griddle or large non-stick skillet over medium heat. If you have a cast-iron skillet, that will work a treat for this, for a beautiful even cook and wonderful crisp edges.
- Cook the Pancakes: Pour about ¼ cup of batter onto the hot skillet for each pancake. Leave a little space between them, so you can flip them easily. Cook for about 2-3 minutes per side, or until golden brown and cooked through. You'll know they're ready to flip when little bubbles form on the surface of the pancake and the edges are set.
- Serve and Enjoy: Once cooked, transfer the pancakes to a plate. If serving a crowd, I like to keep them warm in an oven on low heat. Serve immediately with your favorite toppings. Powdered sugar, a drizzle of maple syrup or a dollop of whipped cream are what works for me, but the sky is the limit!
Helpful Tip Alert! If you're not using a non-stick pan, use a little extra oil or butter to prevent sticking for these beauties. You dont want all that effort to be ruined by sticking!
Tips & Tricks: Make These Pancakes Yours!
Okay, now for the fun part—making this recipe your own! Here are some of my favorite ways to customize it:
- Spice it up: A pinch of nutmeg or cinnamon in the batter adds a warm, cozy touch, especially if you're making these in the colder months.
- Citrus Swap: Don't have lemons? Try orange or even lime! Each will bring a unique little zip to the batter.
- Flavor Burst: Feel free to use any kind of berries you have on hand, even chopped strawberries or raspberries work great. Even a sprinkle of cinnamon chips add a wonderful little sweet surprise.
- Add a boost: Add protein powder or collagen to your recipe for a boost.
- Presentation is key: If you're feeling fancy, add a dollop of whipped cream and a sprig of mint to your pancakes. It's the little details that can elevate your breakfast!
- Batch cook: These pancakes freeze beautifully, making them a great make-ahead breakfast option! Just let them cool completely before layering them between sheets of parchment and freezing. Then pop them in the toaster when you want!
- Get Creative with toppings: Go a little nuts with toppings! I think a little bit of homemade berry compote goes really well with these. For a textural twist - consider some toasted nuts.

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Recipe Card: Keep it Handy!
Alright, here's the recipe neatly wrapped up for ya, so you have every detail right at your fingertips!
Fluffy Gluten-Free Lemon Blueberry Ricotta Pancakes
Yields: Approximately 8-10 pancakes | Prep time: 10 minutes | Cook time: 15 minutes
Ingredients:
- 1 cup gluten-free all-purpose baking flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup whole milk (or non-dairy alternative)
- 1 large egg, lightly beaten
- 1 cup ricotta cheese
- 2 tablespoons melted unsalted butter (or coconut oil)
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 cup fresh blueberries
Instructions:
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the milk, egg, ricotta cheese, melted butter, lemon zest, and lemon juice.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined, but don't overmix. Lumps are totally okay!
- Fold in the blueberries.
- Heat a lightly oiled griddle or large non-stick skillet over medium heat.
- Pour ¼ cup of batter onto the hot skillet for each pancake. Cook for about 2-3 minutes per side, or until golden brown.
- Serve immediately with your favorite toppings.
Product Recommendations for Success
To make your cooking experience even better, here are some of my favorite tools that I use (and love!) every single time I make these pancakes:
- High Quality Whisk: A good whisk makes all the difference when you are combining your wet and dry ingredient for the perfect light batter.
- Non-Stick Skillet: I swear by my non-stick griddle for perfect pancakes. It makes cleanup a breeze.
- Measuring Cups and Spoons Set: Accurate measurements are vital, particularly when you are working on your gluten-free bakes. This set is my tried and true go-to.
- Spatulas Set: You are going to need some good spatulas for this recipe, so you can get those under and perfectly flip the pancakes.

There you have it—my absolute favorite recipe for fluffy gluten-free lemon blueberry ricotta pancakes! I hope you enjoy making and sharing this recipe with your loved ones. Remember, cooking should be fun and a little bit adventurous, so don't be afraid to experiment. Let me know how they turn out in the comments below! Happy cooking!
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