Gluten-free Lemon Ricotta Cheese Pancakes

5 from 1 review

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.

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins

Yield: 6-8 pancakes 1x


  • 3/4 cup milk of choice
  • 1/2 cup ricotta cheese
  • 2 eggs
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • 1 1/2 cup almond flour
  • 1/2 cup gluten-free flour
  • 1 1/2 teaspoon baking powder


  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
  • Author: Rachel