Lemony Gluten Free Ricotta Pancakes
During the holidays, I read a recipe titled, “Lemon Ricotta Pancakes” by Cooking Classy. I was looking for a groovy new pancake recipe to try out with guests staying with us, and I hit a total home run. Dave must have eaten half the batch of GF flapjacks himself on the first trial, which says a great deal since this recipe makes about 18 medium sized, lemony gluten free Ricotta Pancakes. I thought he would pop!
Secrets to Success
To make the perfect pancakes, follow a few tips: 1) cook low and slow; 2) use room temp eggs; 3) take the ricotta out of the fridge about 30 minutes before you are ready to whip up a batch; 4) use whole milk dairy; and 5) use fresh lemon zest and juice. We discovered that cooking our lemony ricotta pancakes on medium low for a longer period of time allowed the cheese to set up nicely. We use Italian whole milk ricotta, but your favorite brand will be perfect. The use of fresh lemon zest and juice sends this recipe over the top.
Please let us know how these lemony, gluten free Ricotta Pancakes worked for you! Leave a comment and rating in the space provided below the recipe. Thank you.
An important note: this recipe successfully uses Flour Farm Organic Gluten. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
Photos by DuPree Productions
Not Your Typical GF Flapjacks!Print
GF Lemony Ricotta Pancakes
- Total Time: 30 minutes
- Yield: 18 Pancakes 1x
- Diet: Gluten Free
These are not your typical flapjacks. Delight in these gluten free Lemony Ricotta Pancakes when your next craving for ‘cakes hits. Easy to make, hard to keep on the platter. Share the love!
Choose Gluten Free, Non-GMO & Organic Ingredients.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
Substitutions: Do you need to swap out an ingredient? Click here.
- 216g (7.6 oz) Flour Farm Organic Gluten Free Flour Blend (2 C spoon & level)
- 2 T Cane Sugar (28g)
- 2 tsp Aluminum Free, Double Acting Baking Powder (8g)
- 1/2 tsp Baking Soda (2.5g)
- 1/2 tsp Extra Fine Pink Himalayan Salt (3g)
- 237ml (8 fl. oz) Whole Milk (1 C)
- 180g (6.3 oz) Whole Milk Ricotta Cheese (3/4 C)
- 3 Large Pasture Raised Eggs, room temp preferred (150g)
- 1 tsp Pure Vanilla Extract (5 ml)
- 1 T Lemon Zest, chopped – add more if you prefer + extra for garnish
- 59ml (2 fl. oz) Lemon Juice (about 1 lemon)
- 1 T Salted Butter, melted (14g)
Equipment: Digital scale (preferred), Griddle, Unbleached parchment, Mixing bowls, Whisk, Measuring cups and spoons, Spatula, Warm receiving platter
Before You Dive In – Prep: please read!
- Bring eggs to room temperature
- Remove ricotta & milk from fridge about 30 min before cooking
- Preheat griddle on medium-low
- Melt the butter
- Zest and juice the lemon
- Place serving platter or plates in a preheated oven set to warm
Step 1: In a large mixing bowl, whisk together the dry ingredients.
Step 2: In a separate medium bowl, whisk together the milk, cheese, eggs and vanilla just until blended. Add the rest of the wet ingredients and whisk until combined. The batter will curdle – this is what you want to see!
Step 3: Pour the wet mix into the dry blend and whisk until combined. No need to over mix. The batter will start to bubble.
Step 4: Use a measuring cup to pour batter onto the preheated griddle. A 1/3 measure cup makes average sized pancakes. pancakes. Cook until bubbles appear and start to pop; bottoms should be a lovely golden brown. Flip pancakes over and cook until the opposite side is golden and pancakes spring back to the touch. If your finger leaves a dent – you need to cook for another minute or two and press again.
Step 5: Transfer cooked pancakes to a warm serving platter and repeat step 4 until done. Serve immediately with your favorite toppings, (we love vanilla powder with whipped cream!)
Note: Pancakes are best eaten the same day or freeze for up to a month. Thaw on the counter or use a microwave.
The nutrition information provided below is for the recipe as written. Each serving (about 3 pancakes) weighs about 133g or 4.5 oz.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: pancakes
- Method: griddle
- Cuisine: American
- Serving Size: 3 pancakes
- Calories: 300
- Sugar: 8g
- Sodium: 610mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 115mg
Keywords: gluten free lemon ricotta pancakes
For more gluten free recipes by Flour Farm, visit our recipe page. Click here!
Just made the lemon and ricotta pancakes. My husband and I love love them.