Up your brunch game with these Gluten Free Lemon Ricotta Pancakes! Made with 10 basic ingredients, these fluffy, flavour packed lemon pancakes are topped with an easy blueberry syrup making them perfect for your next spring brunch!
Picture the fluffiest pancakes you've ever had. You know the ones you got at that one little cafe where you had the BEST brunch? Okay now picture being able to have those in the comfort of your own home. These gluten free lemon ricotta pancakes have it all. They're packed with flavour, made with lower sugar, AND they are very photogenic meaning they will impress ANYONE you make them for. The best part? they are best enjoyed in pajamas on a Sunday morning.
I know what I'm going to be making my mom this Mother's Day (and you should to).
Also on the menu will be these: greek yogurt cinnamon buns and sweet potato egg nests!
Why should I add ricotta cheese to pancakes?
Do you want the lightest, fluffiest pancakes to ever exist? If you answered yes to that question ricotta pancakes are the way to go.
Before you get all 'ew Nicole why would I want cheese in my pancakes' on me, I promise the ricotta is 100% tasteless. Your pancakes will not taste cheesy at all but instead you will have luxuriously fluffy, creamy, moist pancakes. The ricotta cheese helps decrease the typical "bready" texture that you normally get with a buttermilk or regular pancake recipe. Instead it adds an extra layer creating an almost cheesecake-like texture that retains it's moisture and keeps the amazing lemon and vanilla flavour that you are adding.
So if I haven't inspired you try try these gluten free lemon ricotta pancakes by using words like luxurious, fluffy, light, creamy, moist and flavourful. This is your sign to MAKE THESE this weekend I promise you will not regret it!
What Ingredients do I need to make gluten free lemon ricotta pancakes?
Oat flour- I use oat flour in these pancakes for extra fibre and whole grains (and bonus- it can be gluten free if you purchase certified gluten free oats!). You can buy pre-made oat flour (like this one or you can just blend an equal amount of oats in a blender or food processor until completely smooth. As I mention in the note section of the recipe, all purpose flour or gluten-free 1:1 flour also work! I have not personally used almond flour so I cannot comment on how the recipe will turn out.
Sugar- A touch of sweetness! As oat flour can be quite plain I like the subtle sweet flavour of a little sugar (especially mixed with the ricotta).
Baking powder- a party in a canβ- according to my first year food science professor. Baking powder is the key to making these babies RISE.
Baking soda- For ALL the fluff we need to use BOTH baking powder and baking soda.
Ricotta cheese- You can't have ricotta pancakes without ricotta cheese! This is the not so secret ingredient to making these the fluffiest pancakes you will ever eat. I recommend using full fat ricotta cheese for the full-fluff factor effect!
Milk- Feel free to use any milk you have on hand! Oat, almond, cashew, dairy any work! You just need enough to thin your batter out.
Lemon- To give these gluten free lemon ricotta pancakes the best lemon-y flavour we need both the juice and zest of a lemon!
Vanilla extract- Probably one of my most used ingredients. I just love vanilla extract for a subtle vanilla flavour!
Ps. I love seeing my recipes in action! If you decide to make these gluten free lemon ricotta pancakes donβt forget to tag me on Instagram β @nourishedbynic or leave a comment below!
π Recipe
Gluten Free Lemon Ricotta Pancakes
IngredientsΒ
Pancakes
- 1 + ΒΌ cups flour gluten free 1:1, or oat flour
- 2 tablespoon sugar
- 2 teaspoon baking powder
- ΒΌ teaspoon baking soda
- ΒΎ cup ricotta cheese
- 2 medium eggs
- ΒΎ cup milk
- 1 lemon just the juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Easy Blueberry Syrup
- Β½ cup maple syrup
- Β½ cup frozen blueberries (fresh also work)
- 1 teaspoon cornstarch
Instructions
For the Pancakes:
- Preheat an electric griddle or pan to medium-high heat.
- In a mixing bowl, whisk together flour, sugar, baking powder and baking soda.
- Make a well in the center of the flour mixture and set aside.
- In a separate mixing bowl, whisk together ricotta cheese, eggs, milk, lemon, lemon zest and vanilla extract until fully combined.
- Pour milk mixture into the well of the flour mixture and whisk until just combined. (Avoid mixing too much as over mixing will cause your pancakes to be flatter!)
- Pour ΒΌ cup of batter onto the buttered griddle or pan and cook until bubbles begin to appear on the surface and the bottom is golden brown, then flip and cook the opposite side.
- Serve warm with blueberry syrup, Greek yogurt or whipped cream, a dusting of icing sugar and fresh blueberries.
For the Blueberry Syrup:
- In a saucepan over medium heat add maple syrup and frozen blueberries. Continuously stir until blueberries melt and are soft enough to be mashed. Using a potato masher or fork squish blueberries and stir into the maple syrup. Add the cornstarch and stir until syrup begins to thicken.
Erica says
I made it! Itβs delicious π. Thank you!!
Nancy Dziuk says
Hands down, this is THE BEST gluten-free pancake recipe Iβve ever made! I used Trader Joeβs gluten-free all-purpose flour and Just Egg. They were light and fluffy and easy to flip over without falling apart. The touch of lemon went well with the fresh blueberries and blueberry syrup I served with them. Will definitely be making these ricotta pancakes again!
G says
What do you think about substituting cottage cheese (blended in a vitamix to get the texture closer to the texture of ricotta)? I have been trying to find lactose-free ricotta for forever and a day unsuccessfully but I HAVE found a lactose-free cottage cheese in stores. I found a recipe where they blended the cottage cheese with lemon and it made an amazing cheesecake-like fluffy texture with a bit of maple syrup added. Plus cottage cheese is a good source of protein. Hence my question - can I sub some blended cottage cheese for the ricotta? What do you think?
Nicole Addison says
Hi G! Yes! I think cottage cheese could be a great substitute as it will still add the thick but still light texture we are aiming for! I would just blend it first!
Kim Addison says
Love these. One of my faves
Joan says
These were delicious but were not fluffy. They were very thin almost like crepes.
Nicole Addison says
Hi Joan- this may be a sign your baking powder is expired- I find this is always a sneaky cluprit of things not rising as they should.
Ashley Mickelson says
Made these over the weekend and they were insanely delicious! Does the batter freeze well?
Nicole Addison says
Hi Ashley!
Iβm so glad you enjoyed these- theyβre a weekend staple in my house! The batter freezes great- I just recommend pouring it into a silicon ice cube tray for perfectly portioned batter!