Description
Fluffy and tender gluten-free pancakes made with creamy ricotta and bright lemon zest—perfect for a light, citrusy breakfast or brunch.
Ingredients
Scale
- 3/4 cup gluten-free all-purpose flour (with xanthan gum)
- 1 tbsp sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup ricotta cheese
- 1/2 cup milk (dairy or non-dairy)
- 2 large eggs, separated
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 tbsp lemon juice
- Butter or oil for cooking
Instructions
- 1. In a large bowl, whisk together gluten-free flour, sugar, baking powder, baking soda, and salt.
- 2. In a separate bowl, mix ricotta, milk, egg yolks, vanilla, lemon zest, and lemon juice until smooth.
- 3. Add the wet ingredients to the dry ingredients and stir until just combined.
- 4. In another bowl, beat the egg whites until soft peaks form.
- 5. Gently fold the beaten egg whites into the batter until fully incorporated.
- 6. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- 7. Pour 1/4 cup batter per pancake onto the skillet.
- 8. Cook for 2–3 minutes, or until bubbles form and the edges are set, then flip and cook another 2 minutes.
- 9. Repeat with remaining batter, keeping cooked pancakes warm if needed.
- 10. Serve warm with maple syrup, berries, or a dusting of powdered sugar.
Notes
- Beating the egg whites separately makes these pancakes especially light and fluffy.
- Use a microplane to zest the lemon finely for maximum flavor.
- Store leftover pancakes in the fridge and reheat in a toaster or skillet.
- For extra lemon zing, serve with lemon curd.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 5g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 90mg
Keywords: lemon ricotta pancakes, gluten-free breakfast, citrus pancakes, fluffy pancakes