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    Home / Breakfast & Brunch / Pancakes & Waffles

    Gluten-Free Lemon Ricotta Pancakes

    Published Jun 24, 2020

    Jump to Recipe Print Recipe

    Rich, tender, and lacy, these easy gluten-free lemon ricotta pancakes make a tasty breakfast or brunch. Top them with seasonal fruit and a drizzle of maple syrup for a stunning breakfast or brunch. 

    gluten-free lemon ricotta pancakes recipe on a plate with berries and syrup

    I've been on a bit of a pancake kick lately. Last week, I revisited this favorite lemon ricotta pancake recipe that I first published on TBG back in 2012. At the time, I'd been smitten with the fluffy ricotta pancakes at Plow, a lovely breakfast spot in my San Francisco neighborhood. I've been friendly with the owners, Joel and Maxine, since working at a coffee shop on the same block when I first moved to SF. So one day after a luscious pancake brunch, I plucked up the courage to ask them for the recipe. I gave them my email, and I waited.

    Turns out I'm not the most patient person when it comes to thick and fluffy ricotta pancakes, so I began tinkering with recipes at home. One such recipe came from Deb, adapted from Gourmet, and was, like all her recipes, perfection. Because of the low amount of flour, the recipe worked well gluten-free by simply swapping in sweet rice flour for the all-purpose.

    As I planned to share my gf ricotta pancakes, the coveted Plow recipe finally came through my inbox. Plow's version was heftier, more like a traditional pancake, and it contained melted butter and more flour compared to Deb's/Gourmet's version. But when I tried to de-glutenize Plow's ricotta pancakes, they turned out heavy and dense. So I decided to share Plow's original recipe (which you can now find here) as well as my gluten-free version of Deb's recipe.

    While revisiting the recipe this week, I decided to pull what I loved from each formula and mash them together. I dialed down the butter from Plow's version, stuck with the original amount of flour, and added more lemon zest, which I rubbed with sugar to bring out the flavor.

    lemon zest rubbed into sugar for gf lemon ricotta pancakes recipe

    Easy Lemon Ricotta Pancakes

    Finally, both recipes called for whipping the egg whites and folding them into the batter. But the batter was thick, making the whites challenging to fold. Wouldn't it be nice if the pancakes could be made by simply whisking everything together, as per my favorite classic gf pancake recipe? I tested a version this way, adding in some baking powder and soda for lift, and the difference was negligible. Whipped whites yielded a slightly fluffier pancake, while the version with whole eggs whisked in resulted in delicate, lacier cakes. I shared the results in my Instagram stories and took a poll, and the vast majority of voters said they'd prefer the easy version.

    So today I present you with my new and improved gluten-free lemon ricotta pancakes. They're moist, tender, pillows of ricotta love scented with fragrant lemon zest and butter. They're higher in protein than many pancakes, meaning they'll keep you full longer. And they pair well with any seasonal fruit. Suggestions below!

    ingredients for easy lemon ricotta pancakes

    Ricotta Pancake Ingredients

    • Ricotta cheese is the diva of this gluten-free lemon ricotta pancake show, so be sure to use the most rich, luscious ricotta you can find. I prefer Bellwether Farms whole milk basket ricotta, which is tasty enough to eat straight, with a spoon. It's inspired many recipes on TBG – see below for more ways to love ricotta!
    • Eggs moisten and lift the batter.
    • Butter adds richness.
    • Granulated sugar rubbed with lemon zest adds sweetness and fresh citrus flavor. Meyer lemon is divine here if you have some. Or you can use half lemon half tangerine, or use orange zest for orange ricotta pancakes.
    • Lemon juice adds another hit of citrus and the acidity keeps them extra tender.
    • A blend of gluten-free flours – millet, sweet rice, and oat – lend a neutral flavor as well as some whole grain goodness. If you don't have these on hand, I've given substitution suggestions in the recipe. You can also try this with 1 cup all-purpose wheat flour if you're cool with gluten.
    • Vanilla perfumes the batter. I couldn't decide whether I preferred these with or without the vanilla, so I made it optional. Choose your own adventure.
    • Baking powder and baking soda help the batter lift, spread, and brown.
    • Salt sharpens the flavors.
    batter for ricotta cheese pancakes recipe

    How to Make Lemon Ricotta Pancakes:

    First, rub the lemon zest into the sugar with your fingertips until moist and clumpy. This draws out the oils in the zest for more lemony goodness.

    Next, whisk together the lemon sugar, ricotta, eggs, melted butter, lemon juice, and vanilla.

    Sift in the flours, baking soda and powder, and salt. Stir until just combined.

    Heat a griddle or skillet over medium-low heat. These pancakes like to cook low and slow. Add a pat of butter or ghee, and scoop the batter onto the hot griddle. I like to use a spring-loaded ice cream scoop for uniform pancakes. Cook until they're firm enough on top to flip, 2-3 minutes. Use a thin metal spatula to flip the pancakes over. Cook on the second side until golden, about a minute.

    Serve warm topped with your goodies of choice.

    fluffy gluten-free lemon ricotta pancakes recipe on a cooling rack

    Is Ricotta Gluten-Free?

    It sure is! I prefer whole milk basket ricotta from Bellwether farms in California. Milk and salt are the only ingredients. If you're craving a cheese-making adventure, you can easily make your own ricotta.

    gf lemon ricotta pancakes recipe, 3/4 view

    How to Serve Lemon Ricotta Pancakes

    These mildly flavored pancakes go well with fruit of any season. Add a drizzle of maple syrup or honey, dollops of creme fraiche, Greek yogurt, or more ricotta, and a sprinkle of something fun – bee pollen or hemp hearts. Here are some ideas:

    • Spring (shown here): strawberry rhubarb chia jam, berries, yogurt, maple, bee pollen
    • Summer: honey-roasted apricots, peaches, plums, and/or nectarines, whipped ricotta, mint
    • Fall: blackberries, fresh figs, or maple-roasted pears, hemp hearts, yogurt, dark maple syrup
    • Winter: supremes of blood orange, grapefruit, cara cara oranges, tangerines, and sliced kumquats, or candied Meyer lemons, whipped mascarpone, poppy seeds
    gluten-free lemon ricotta pancakes with fresh berries and yogurt

    More favorite pancake recipes:

    • Gluten-Free Ricotta Crepes
    • Savory Ricotta Pancakes with Peas & Saffron
    • Grain-Free Almond Flour Pancakes
    • Fluffy Gluten-Free Dairy-Free Pancakes
    • Baked Pear and Cardamom Pancake
    • Buckwheat Crepes, with Figs and Honey
    • Sourdough Apple-Cheddar-Oat Pancakes
    • Berry-Peach Oven Pancake

    More gluten-free recipes with ricotta cheese:

    • Cheesy Baked Pasta with Greens
    • Italian Ricotta Tart
    • Gluten-Free Tart with Ricotta & Citrus
    • Savory Ricotta Tart with Beets & Pesto
    • Gluten-Free Shortcakes with Ricotta and Berries
    • Gluten-Free Gnocchi with Ricotta and Pumpkin
    • Roasted Rainbow Carrots with Ricotta

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make these gluten-free lemon ricotta pancakes, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    4.72 from 7 votes

    Gluten-Free Lemon Ricotta Pancakes

    Print Recipe Pin Recipe
    Rich, tender, and lacy, these easy gluten-free lemon ricotta pancakes make a tasty breakfast or brunch. Top them with seasonal fruit and a drizzle of maple syrup for a stunning breakfast or brunch. If gluten isn't an issue for you, feel free to try these with 1 cup (140 g) all-purpose flour in place of all the flours listed.
    Alanna Taylor-Tobin
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total: 25 minutes
    Servings: 16 pancakes, 4 servings

    Ingredients

    • 2 tablespoons (25 g) organic granulated sugar
    • 2 teaspoons packed finely grated lemon zest (from 2 large lemons)
    • 12 ounces (1 1/3 cups / 340 g) whole-milk ricotta cheese
    • 4 large eggs
    • 3 tablespoons (42 g) melted unsalted butter
    • 2 tablespoons (30 ml) strained lemon juice
    • 1 ½ teaspoons vanilla extract (optional)
    • ¼ cup + 2 tablespoons (63 g) sweet rice flour (or GF AP flour)
    • ¼ cup + 2 tablespoons (55 g) millet flour (or corn flour)
    • ¼ cup + 2 tablespoons (35 g) oat flour (or sorghum flour)
    • ½ teaspoon fine sea salt
    • 1 teaspoon baking powder
    • ¼ teaspoon baking soda
    • ghee or high-heat cooking oil, for cooking the pancakes

    Instructions

    • In a large bowl, rub the lemon zest into the sugar with your fingertips until moist and clumpy.
    • Whisk together the lemon sugar, ricotta, eggs, melted butter, lemon juice, and vanilla.
    • Sift in the flours, baking soda and powder, and salt. Stir until just combined.
    • Heat a griddle or skillet over medium-low heat. These pancakes like to cook low and slow. Coat the pan lightly with ghee or oil. Drop ¼-cup scoops of batter onto the hot griddle. I like to use a spring-loaded ice cream scoop for uniform pancakes. Cook until they're firm enough on top to flip, 2-3 minutes. Use a thin metal spatula to flip the pancakes over. Cook on the second side until golden, about a minute.
    • Serve warm topped with your goodies of choice.
    • Leftover pancakes keep well, refrigerated airtight, for up to 4 days. Or freeze for longer storage. Reheat before serving.

    Notes

    Variations
    Orange Ricotta Pancakes: use orange zest in place of lemon
    Lemon Blueberry Ricotta Pancakes: Try stirring 1 cup fresh or frozen blueberries into the batter. (Disclaimer that I haven't tested this yet!) 
    Nutrition facts are for 1 of 16 pancakes.

    Nutrition

    Calories: 102kcalCarbohydrates: 7gProtein: 4gFat: 6gSaturated Fat: 4gCholesterol: 57mgSodium: 124mgPotassium: 74mgFiber: 1gSugar: 2gVitamin A: 220IUVitamin C: 1mgCalcium: 63mgIron: 1mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!
    gluten-free lemon ricotta pancakes on a plate, horizontal

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. gluten free pancake recipe says

      June 17, 2011 at 6:07 am

      Hello,
      Thank you for your nice Information. I like it very much. I will try it at my home.

      Reply
    2. Helen says

      April 02, 2012 at 3:25 am

      Plow is on of my favorite restaurants in SF and I am so glad you posted this. Tried it for brunch and it was delicious - love that there's also a lighter version.

      Reply
      • Alanna says

        May 24, 2014 at 9:42 pm

        Yay! I'm so glad you liked them. :)

        Reply
    3. Stuart says

      February 22, 2013 at 7:37 pm

      does plow have a gluten-free version in their restaurant?

      Reply
      • Alanna says

        February 22, 2013 at 7:54 pm

        Hi Stuart, They did for a minute, but now they have GF almond flour pancakes.

        Reply
    4. Caterina S. says

      May 09, 2015 at 6:46 pm

      These are amazing!! My mom's especially fond of them so I made them for her mother's day brunch this afternoon. Thank you!!

      Reply
      • Alanna says

        May 14, 2015 at 10:33 pm

        Aw that makes me so happy!

        Reply
    5. Jo says

      February 05, 2016 at 6:40 pm

      Thanks! These just made a great breakfast in Brisbane, Aus. Love your site.

      Reply
    6. Diane says

      September 26, 2017 at 11:31 am

      Is 1 cup of almond flour substituted for the 1 cup of flour called for in the recipe okay to make the pancakes and will they taste as good? Do you have a coconut flour version? Thanks.

      Reply
      • Alanna says

        September 26, 2017 at 1:38 pm

        Hi Diane, I've never tried these with almond or coconut flour, so it will take some experimentation to get the ratios right. Coconut flour is VERY different in recipes than any other flour, so I would look at some other recipes first to get a sense of what ratios work. Almond flour is quite different too, but a little more predictable than coconut flour. If you test it out, please let me know how it goes!

        Reply
    7. Ashley says

      June 25, 2020 at 7:18 pm

      Wow! These look and sound incredible! I love your seasonal topping suggestions =)

      Reply
    8. Tina says

      August 02, 2020 at 7:49 pm

      I’ve been looking for a gluten-free lemon ricotta pancake recipe to try and this looks amazing. However, I am trying to avoid millet flour. I noticed you indicate corn flour as a substitute - would you recommend corn flour as a substitute for millet in all your recipes (I just got your cookbook and am excited to try my hand at some of your recipes!)? And is corn flour the same as semolina? Thank you!

      Reply
      • Alanna says

        August 03, 2020 at 7:50 pm

        Hi Tina! Yes I think corn flour would be DIVINE here instead of millet, and it would probably work well in all my recipes too. Semolina is actually a glutenous flour, so don't use it if you're avoiding gluten. :)

        Reply
        • Tina says

          August 03, 2020 at 9:30 pm

          Thank you so much for the info! Do you have a brand of corn flour that you’d recommend?

          Reply
          • Alanna says

            August 04, 2020 at 3:45 pm

            I use Bob's Red Mill. :)

            Reply
    9. Gabby says

      March 26, 2022 at 8:02 am

      could you be able to use flax eggs?

      Reply
      • Alanna Taylor-Tobin says

        March 26, 2022 at 9:50 am

        Hi Gabby! Hm, since this recipe uses a large proportion of eggs, I'm not sure flax egg will work. But! I have made my regular GF pancakes with aquafaba and vegan Just Egg and it works great. I wonder if you could swap in some ricotta to that recipe in place of some of the liquid? Please let me know what you try!

        Reply
    10. Amy says

      June 21, 2022 at 9:47 am

      I found them very dry and so added about 1/3 cup oat milk and it helped. I also found them somewhat tasteless and added extra lemon juice and salt. Just a suggestion

      Reply
      • Alanna Taylor-Tobin says

        June 28, 2022 at 7:16 am

        Hi there, Ricotta varies in texture so I'm guessing yours may have been more dry than the one I used to develop the recipe. Good call adding more liquid to the batter! It makes sense that they'd be less flavorful with more oat milk. Glad you were able to make them work to your taste!

        Reply

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    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

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    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

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