Lemon Ricotta Pancakes-Light & Gluten Free

Lemon Ricotta Pancakes

Growing up, I preferred my pancakes plain but loaded with butter. I still love to use butter but I do admit to a love affair with real maple syrup. However, these pancakes are great with just a sprinkle of confectioners sugar or a warm fruit compote or a nice fruity jam. Or, just plain butter :)

Lemon Ricotta Pancakes are light and airy, not cheesy tasting but filling in an eggy way rather than a heavy bready way. Loaded with protein, calcium and vitamins, they’re super easy to put together and being gluten free, they’re a guilt-free indulgence. I used this gluten free mix: Cup4cup Gluten Free Wholesome Flour Blend but you could use any you like. Cup4Cup makes several mixes, even a pancake one but this is the one I had on hand and it worked great! It even has crushed flax seeds in it making it a little extra healthy.

Lemon Ricotta Pancakes-Light & Gluten Free

Beautiful Meyer lemons!

This time of year, gorgeous Meyer lemons are in season and I had them on hand so I used one for this recipe. Also, I love to use pure maple syrup. I use it exclusively because I’m doing my best to avoid high fructose corn syrup which is in a lot of conventional syrups. It’s more expensive but it’s also stronger in flavor than say, Log Cabin, so you use less.

I hope you enjoy Lemon Ricotta Pancakes!

Lemon Ricotta Pancakes-Light & Gluten Free
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12 - 14 pancakes
 
Light, lemony, delicious and gluten free! These pancakes are easy to make and kid friendly!
Ingredients
  • 2 tablespoons coconut or organic sugar
  • Zest and juice of one lemon
  • 1 Cup whole milk ricotta cheese
  • 4 Organic eggs, separated
  • ½ cup gluten free flour mix or organic all purpose flour
  • ¼ Teaspoon salt
  • ½ Teaspoon baking soda
  • ½ cup organic milk, almond milk or coconut milk
Instructions
  1. Whisk sugar, lemon zest and juice, baking soda, gluten free flour, egg yolks and salt together in a large bowl. Add the milk, a couple tablespoons at a time until the mixture is just beginning to be pourable. The batter should not be thin but about like cake batter.
  2. In a separate bowl, beat egg whites with a hand mixture until stiff peaks form, about 2 minutes.
  3. Gently fold egg whites into batter being careful not to over mix. You want a nice fluffy batter, light like clouds!
  4. Heat a griddle or skillet and when hot, add butter or coconut oil. Drop batter by ¼ cups onto griddle. You can flatten the pancakes slightly with the back of a spoon.
  5. Cook over medium heat about 3 minutes or until nice and golden on one side. Very carefully flip the pancakes over. They are delicate so I use 2 spatulas sometimes to do this.
  6. Cook an additional 3 minutes or until golden.
  7. Serve with butter, syrup, jam or confectioners sugar sprinkled on top.

Lemon Ricotta Pancakes-Light & Gluten Free

Lemon Ricotta Pancake Batter: See those swirls of egg white? That’s what you want to see in your batter.

Lemon Ricotta Pancakes-Light & Gluten Free

Lemon Ricotta Pancakes with a sprinkle of powdered sugar. Sweet :)

Kate’s Tips

    • Feel free to use orange zest and juice instead of lemon.
    • I use whole milk ricotta instead of the part-skim. I think it works better but you can use either.
    • Here’s a great maple syrup I love: Ben’s Sugar Shack Grade A Dark Amber Pure Maple Syrup
    • If you make more pancakes than you need just let them cool, cover with plastic wrap and then put in the fridge. I haven’t frozen them but I am just about certain they would be fine if you wrapped them well and put them in a freezer bag for no more than a month.
    • Here’s another gluten free pancake recipe you might like: Pumpkin Pancakes and Butter Pecan Syrup
    • These aren’t gluten free but you can easily use a gluten free mix: Banana Crunch Pancakes 
    • In case you like to make your own jam for pancakes, here are my two favorites: Strawberry and Raspberry.
Lemon Ricotta Pancakes-Light & Gluten Free

I made these the day before and reheated them the next day. They were perfect!

I hope you enjoy these healthy, light and delicious pancakes. Let me know what you think!

Hugs!!

xoxo

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