Description
Fluffy and tender gluten-free pancakes made with creamy ricotta and bright lemon zest—perfect for a light, citrusy breakfast or brunch.
Ingredients
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