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Gluten-Free Ricotta Lemon Pancakes: 5 Perfect Bites

Gluten-Free Ricotta Lemon Pancakes
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Enjoy these light and fluffy gluten-free pancakes, elevated with creamy ricotta and bright lemon zest. They’re a delightful way to start your day.

Ingredients

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  • 1 cup gluten-free all-purpose flour blend
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup whole milk ricotta cheese
  • 3/4 cup milk
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted, plus more for greasing
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon

Instructions

  1. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, salt, and baking soda.
  2. In a separate medium bowl, whisk together the ricotta cheese, milk, eggs, melted butter, and vanilla extract until well combined.
  3. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are okay.
  4. Gently fold in the lemon zest.
  5. Heat a lightly greased griddle or non-stick pan over medium heat.
  6. Pour about 1/4 cup of batter onto the hot griddle for each pancake.
  7. Cook for 2-3 minutes per side, or until golden brown and cooked through.
  8. Serve immediately with your favorite toppings.

Notes

  • Ensure your gluten-free flour blend contains xanthan gum. If it doesn’t, add 1/2 teaspoon.
  • For fluffier pancakes, let the batter rest for 5-10 minutes before cooking.
  • Adjust heat as needed to prevent burning.

Nutrition

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