Gluten-Free Lemon Ricotta Pancakes
Light, fluffy lemon ricotta pancakes made with whole-milk ricotta, lemon zest and juice, and whipped egg whites folded into a gluten-free batter. Serve with berries, a dusting of powdered sugar or maple syrup.
At a glance: This medium breakfast recipe yields 4 servings in about 35 minutes (15 min prep, 20 min cook). It uses 11 ingredients — including gluten-free all-purpose flour blend with xanthan gum, granulated sugar, baking powder — and walks through 6 steps. Updated . Browse more breakfast recipes or return to all gluten-free recipes.
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Cross-Contamination Warning for Gluten-Free Lemon Ricotta Pancakes: When preparing this breakfast recipe, shared griddles, pans and spatulas can carry batter from standard pancakes, so wash them well first. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.
Gluten-Free Notes for Gluten-Free Lemon Ricotta Pancakes: The batter uses a gluten-free all-purpose flour blend instead of flour that contains gluten. Use a flour blend and baking powder labeled gluten-free.
Ingredients
Shop links on this page are for gluten-free all-purpose flour blend with xanthan gum, granulated sugar, baking powder. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.
Instructions
Tips & Notes
- Fold the whipped egg whites in gently and stop while a few streaks remain. Overmixing knocks out the air that makes lemon ricotta pancakes fluffy.
- Drain watery ricotta in a fine sieve for 15 minutes first. Extra liquid makes the batter thin and the pancakes flat.
- Zest the lemon before you juice it. It is much easier, and the zest carries most of the lemon flavor.
Common questions
How long does Gluten-Free Lemon Ricotta Pancakes take?
Gluten-Free Lemon Ricotta Pancakes takes about 35 minutes: 15 minutes to prep and 20 minutes to cook, for 4 servings.
What should I check before making Gluten-Free Lemon Ricotta Pancakes with celiac disease?
Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.
What cross-contamination risk is specific to Gluten-Free Lemon Ricotta Pancakes?
Check gluten-free all-purpose flour blend with xanthan gum, granulated sugar, baking powder before they go into Gluten-Free Lemon Ricotta Pancakes. Shared griddles, pans and spatulas can carry batter from standard pancakes, so wash them well first. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.
Which gluten-free swaps does Gluten-Free Lemon Ricotta Pancakes use?
Gluten-Free Lemon Ricotta Pancakes relies on a gluten-free all-purpose flour blend, xanthan gum. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce. If the blend already lists xanthan gum, do not add a second binder unless this recipe says to.
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