Gluten-free Lemon Ricotta Cheese Pancakes

These Gluten-free Lemon Ricotta Pancakes are some of the best pancakes you’ll eat. They’re a quick breakfast recipe to make using creamy ricotta cheese that the whole family will love.

Good morning friends!! Welcome to the newest pancake recipe in the fam – my gluten-free Lemon Ricotta Cheese Pancakes. You know we love pancakes over here. And after having my Cottage Cheese Pancakes go viral again and again, I wanted to switch things up. I had some leftover ricotta cheese on hand from my One-Pot Skillet Lasagna (gluten-free) but wanted something a bit sweeter.

These ricotta cheese pancakes exceeded any expectation I could have had. Every bite is fluffy, light and has the perfect amount of lemon to it. Not to mention they are incredibly easy to make and my kids loved them too.

You only need a few simple ingredients to make these too. I don’t add any added sugars to the pancakes themselves, but you absolutely could if you wanted to. Some maple syrup, coconut sugar, anything you’d like. I do prefer these sans sugar since adding maple syrup and toppings are enough to me.

This batter comes together so quickly and next thing you know you’ll have the dreamiest stack of pancakes to enjoy!

I hope you love these – I cannot wait to hear what you think of them.

What ingredients are in these ricotta cheese pancakes:

• Milk of choice – I have used almond milk, cow milk, anything works!
• Ricotta cheese – creamy ricotta cheese works
• Eggs – I haven’t tested flax eggs here, I don’t think that would work
• Lemon – you’ll need to juice a lemon and use zest
• Almond flour – I haven’t tried another option here for flour
• Gluten-free flour – you can also use regular all purpose flour if you’d like

How to make gluten-free Lemon Ricotta Cheese Pancakes:

1. In a large bowl whisk together the milk, ricotta cheese, eggs and lemon
2. Then add in flours and baking powder and mix to combine
3. Feel free to fold in any blueberries or chocolate chips if desired
4. Warm a large skillet with medium-high heat
5. Grease skillet with butter, ghee or oil then scoop about 1/3 cup of batter onto the buttered skillet and cook on medium heat until bubbles begin to appear on surface and bottom is golden brown
6. Then flip and cook opposite side until golden brown
7. Serve warm with maple syrup and powdered sugar if desired

FAQs and tips on making Lemon Ricotta Cheese Pancakes:

1. What should I serve with these? Maple syrup, fresh berries, compote, powdered sugar, butter, anything you’d like!
2. How can I keep the pancakes warm? If you want to keep all the pancakes warm while you are making more, set your oven and lowest setting and place a large baking sheet inside. As pancakes are cooked, transfer them onto baking sheet until ready to serve (no more than 10 minutes).
3. Can I freeze these pancakes? Absolutely! Add to freezer-safe bag and add to freezer for 2 months.
4. How can I reheat these pancakes? Microwave always works or you can add them to oven on a baking sheet, cover with foil and bake at 350 degrees F for a few minutes until warmed through.

A few other fan favorite breakfast recipes to try:

EASY Gluten-free Monkey Bread

Pumpkin Cottage Cheese Pancakes

Chocolate Chip Pancake Casserole

Cinnamon Roll Sheet Pan Pancakes

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