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.
Prep Time: 10minutes
Cook Time: 15minutes
Servings: 16pancakes, 4 servings
2tablespoons(25 g) organic granulated sugar
2teaspoonspacked finely grated lemon zest (from 2 large lemons)
ghee or high-heat cooking oil, for cooking the pancakes
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.
VariationsOrange Ricotta Pancakes: use orange zest in place of lemonLemon 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.