Lemon Ricotta Pancakes: A Delightful Recipe for Gluten Free Pancakes

recipe for gluten free pancakes with lemon and ricotta

This recipe for gluten free pancakes is light, fluffy and bright with lemon. The berry compote is the perfect accompaniment, but I’ll bet they would taste pretty darn good with a dollop of vanilla yogurt and a sprinkle of powdered sugar.

Jump to Recipe

Images, description and recipe card updated 2/12/24.

My kids are going back to school in a couple of weeks. My kids are going back to school in a couple of weeks!!! That is both good and bad news, of course. I’ll miss our late nights, sleeping in and general lack of schedule. But I’ll be thrilled to have a little more time to myself. It really is hard to get stuff done with piles of kids all over the place. To celebrate, of course, I decided to try a new recipe for gluten free pancakes.

How to Make The Lightest, Fluffiest Ricotta Pancakes!

For the Berry Compote:

  • You’ll need 3 cups of berries. Fresh if you’re with it frozen if you’re human.
  • Sweeten that up with 2 tablespoons of agave (or honey).
  • A tablespoon of butter – yes, butter. Because everything’s better with butter.
  • Lemon juice and ground cinnamon to taste. Trust me, it’s like a flavor bomb.

For the Pancakes:

  • Start with 3 tablespoons of milk. Dairy or non-dairy, you do you.
  • Crack in 2 large eggs.
  • A dash of agave (or honey), vanilla extract, and the zest and juice of one lemon for that bright, citrusy kick.
  • Half a cup of ricotta cheese. Whole fat is best, but again, you do you!
  • Throw in some gluten-free rolled oats, baking powder, ground nutmeg, and, for the muscle builders, a tablespoon of vanilla whey protein powder. Make sure it’s gluten-free!

One serving of these pancakes can deliver up to 20 grams of protein thanks to the ricotta cheese, eggs, milk, oats and protein powder! They are healthy, scrumptious and gluten-free. (If you have celiac disease make sure you buy certified gluten-free oats).

They are moist and fluffy, bright with lemon and so amazingly delicious, especially when topped with her mixed berry compote. I loved the fact that they were not overly sweet–the berries did a great job of adding natural sugar. My husband and I devoured them in secret in the kitchen (I didn’t make enough for the kids), but my daughter caught us in the act so I had to give her a bite. She said, omigosh mom…those are SO good! Yes, I have to agree!

So tell me, how do you like your pancakes? Savory, sweet, fruity…or all of the above? Have a great weekend and good luck!

FAQ: Because You’ve Definitely Got Questions

Q: What if I don’t have vanilla whey protein powder?

A: Live a little! The protein powder is optional, but it adds a nice little boost. Feel free to omit it, but they give the gluten free pancake recipe true staying power.

Q: Can I substitute the agave?

A: Of course, you can. Maple syrup, honey, or whatever sweet liquid you worship will do the trick.

Q: What is the secret to good gluten free pancakes?

A: the secret to good pancakes isn’t locked away in a Michelin-starred chef’s diary. It’s actually pretty straightforward:

1. Don’t Overmix the Batter

This is the golden rule. The lumps are your friends. Overmixing can lead to pancakes that could double as hockey pucks. Mix until the ingredients are just combined. A few lumps? That’s your batter telling you it’s ready to become fluffy pancakes.

2. Rest the Batter

Give the batter a break. Literally. Letting it sit for at least 5 to 10 minutes allows the flour to hydrate and the baking powder to start working its magic, leading to fluffier pancakes. This is a great time to reflect on your life choices or, you know, get the coffee going.

3. Use the Right Pan and Temperature

Non-stick skillet or griddle, medium heat. That’s your playground. You want a surface that’s hot enough to form a nice golden crust but not so hot that the outside burns before the inside is cooked. The perfect pancake is a balancing act between heat, timing, and, let’s be honest, a little bit of luck.

4. The Flip is Key

Wait for the bubbles. When the bubbles on the surface pop and leave little craters that don’t fill back in, your pancake is ready to flip. You don’t need to flip it high. A gentle turn, a soft landing, and you’re golden—literally.

5. Ingredients Matter

Fresh baking powder for lift, ricotta cheese for richness and fluffiness, and, a pinch of salt to bring out the flavors. High-quality ingredients can elevate your pancake game from “pretty good” to “can I have your recipe?”

So, there you have it, your not-so-traditional recipe for gluten free pancakes with lemon and ricotta. They’re so good, they’ll make you wonder why you ever bothered with gluten in the first place. Whip up a batch this weekend, top them with that berry compote or, dare I say, a dollop of vanilla yogurt and a sprinkle of powdered sugar, and watch as your taste buds throw a party in honor of your culinary prowess. Just remember, the key to great gluten-free cooking is a little bit of snark and a lot of lemon.

Love a rich and delicious breakfast? So do I! Here are some more amazing recipes that I know you’ll love:

Did you make this recipe for gluten free pancakes? Be sure to leave a comment and star rating below (⭐⭐⭐⭐⭐) and post a picture and tag us on Instagram using the hashtags #agirldefloured #deflouredrecipes! Thank you!

Gluten Free Pancake Recipe with lemon and ricotta cheese

Gluten Free Lemon Ricotta Protein Pancakes

Alison Needham
These lemon ricotta pancakes are light, fluffy and bright with lemon. The berry compote is the perfect accompaniment, but I'll bet they would taste pretty darn good with a dollop of vanilla yogurt and a sprinkle of powdered sugar.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 2 servings
Calories 564 kcal


  • Griddle or large skillet





  • To keep pancakes warm while you make the full batch, preheat the oven to 200 degrees.
  • For the compote, combine all ingredients in a medium saucepan. Cook over medium heat for 10-15 minutes until the berries begin to soften but are still intact. Be sure to occasionally stir the compote so that it does not stick to the pan. Serve warm over the pancakes.
  • Using a blender, first all all the wet then dry ingredients. This will expedite the blending process, brief though it may be. Blend until the oats are broken down and the batter is smooth, about 10-15 seconds.
  • Heat a non-stick griddle or pan to medium. Test the temperature with a quick spritz of water – just run water on your fingertips and flick it in the direction of the cooking surface. If it sizzles, it’s ready. Spray with gluten-free non-stick cooking spray and you’re all set for the batter.
  • Pour a scant ¼ cup of batter per pancake onto the griddle or pan. (They spread quite a bit so I only did 2 pancakes on my large griddle at a time). Cook on the first side for 1-2 minutes or until the edges start to cook and bubbles appear on the surface. Lift the side of the pancake up just a bit to see where it is in the browning process. Ideally, let them cook until they are a golden, maple color.
  • Because these pancakes won’t have the rigidity of their flapjack forefathers, the swooshing technique can work wonders. Grab a spatula and, quite literally, swoosh it under the target pancake in one swift motion. Then flip it over.
  • Cook on the second side for an additional 1-2 minutes, or until golden-brown.
  • Transfer to an oven-safe dish and keep warm in the oven. Continue with the remaining batter.


This recipe is adapted from Jessica Kahn.


Calories: 564kcalCarbohydrates: 71gProtein: 23gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 224mgSodium: 295mgPotassium: 392mgFiber: 9gSugar: 43gVitamin A: 850IUVitamin C: 9mgCalcium: 296mgIron: 3mg
Keyword gluten free lemon ricotta pancakes, gluten free pancakes, gluten free ricotta pancakes, recipe for gluten free pancakes
Tried this recipe?Let us know how it was!

Thank you for helping support my small business! A Girl Defloured earns revenue in a few different ways; I have occasional sponsored post and I also earn an affiliate commission on the sales of products I link to— there might be a few of those links in this post. The only items that I feature are those that I use on a regular basis and that I truly love. I earn a small commission on your purchase, but you don’t pay any more than retail price. This allows me to share my recipes with you (and keeps me well fed). THANK YOU!

Similar Breakfast Posts


  1. Lisa Francine says:

    How scrumptious is this Alison! Thanks for posting and sharing this book and this recipe!

  2. I really want to try these! However, I cannot eat gluten or lactose. Can you suggest a lactose-free alternative to the ricotta?


  3. Where do you get your gluten free rolled oats at?

  4. I made these this morning & they were really delicious! I doubled the recipe for my family of four but only used 3 eggs as I just had extra large eggs. I added a 1/4 cup of Cup4Cup GF flour as the batter was really liquid. I used a mix of honey & brown sugar instead of the agave and also more sweetener than the recipe as given, maybe about 3 TBSP total for a doubled recipe. In terms of the compote, I added about 1/2 tsp of cornstarch mixed in a bit of cold water, and used half the sweetener (I used about 1 TBSP honey). The pancakes are a bit fragile as they cook, and it was much easier to turn smaller ones – I was tempted to make larger ones but didn’t.

    I had some amazing Vermont ricotta from Whole Foods, and that probably added to the overall delicious factor.

    Overall, this is a keeper recipe and I’d make them anytime – they were quick to put together.

  5. I decided to try making my own ricotta cheese (easy peasy), and used it in this recipe. What a wonderful pancake recipe. It will be the only one we have from now on. Thanks so much.

  6. can the batter be made the night before?

  7. I would like to offer a few tips for this recipe. It has lovely flavour, however they do not stay together like a nice traditional pancake due to all the liquid – this drove me crazy!!!. You do not need the milk and you could also not use the lemon juice, use just the rind (depending on how lemony you want it). So, I would suggest starting with this base and then play around because they are amazing as is, with no fillers, including baking soda:
    This serves 1…
    1/2 cup oats
    1/4 ricotta (cottage cheese also works well)
    2 eggs
    1 tsp vanilla
    cinammon and nutmeg to taste

    I would not recommend throwing this is the blender as it will make it more liquidy (just like the above recipe). If you have a bullet, blend quickly or soak them for a bit, or over night.
    Yum!! Then if you want to play, throw in some lemon rind.
    Thanks alison, for posting this. I am going to play around with it and try to eliminate the fillers too.

  8. I made these today with oat flour, and they were delicious! I added a couple teaspoons of tapioca starch to help them hold together a little better–they were still fragile, but did not fall apart. The flavor was great and I’ll definitely make them again! I also used honey instead of agave, and used twice as much,

  9. Can this recipe be used to make waffles in a waffle machine?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating