Gluten Free Lemon Ricotta Pancakes
Sunday brunch just got a serious upgrade. These ricotta pancakes are tender, fluffy, and packed with bright lemon flavor from both fresh zest and juice — the kind of stack that makes people ask what your secret is. Whole-milk ricotta is the real hero here, lending a creamy richness that keeps every bite moist without weighing the pancakes down. A gluten free flour blend steps in seamlessly for the dry base, and a quick five-minute batter rest lets it hydrate fully so the texture is spot-on — no gummy centers, no crumbly edges. The batter comes together in two bowls and cooks up in a standard nonstick skillet, so there's no special equipment required. Finish with a dusting of powdered sugar or a drizzle of maple syrup and you've got a plate that serves four and looks like it came from a proper brunch spot. Whether you're cooking for someone with a wheat sensitivity or just want a lighter, more flavorful pancake, this one genuinely delivers.
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Learn more →Ingredients
4 servings
For the batter
- 1 cup gluten free flour blend
- 2 tsp baking powder
- ¼ tsp fine salt
- 2 tbsp granulated sugar
- ¾ cup whole-milk ricotta cheese
- 2 large eggs
- ½ cup milk
- 2 tbsp unsalted butter, melted and cooled slightly
- 1 tbsp lemon zest (from about 2 lemons)
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
For cooking
- 1–2 tsp unsalted butter or neutral oil, for the pan
For serving
- powdered sugar, for dusting (optional)
- maple syrup, for serving (optional)
Instructions
- 1
In a large bowl, whisk together the gluten free flour blend, baking powder, salt, and sugar until evenly combined.
- 2
In a medium bowl, whisk together the ricotta, eggs, milk, melted butter, lemon zest, lemon juice, and vanilla extract until smooth and uniform.
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