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).
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!). 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 of 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 can’- 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 don’t forget to tag me on Instagram – @nourishedbynic or leave a comment below!
Gluten Free Lemon Ricotta Pancakes
- 1 + ¼ cups flour gluten free 1:1, or oat flour
- 2 tablespoon sugar
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ cup ricotta cheese
- 2 medium eggs
- ¾ cup milk
- 1 lemon just the juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Easy Blueberry Syrup
- ½ cup maple syrup
- ½ cup frozen blueberries (fresh also work)
- 1 teaspoon cornstarch
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 ¼ 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.