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Gluten Free Lemon Ricotta Pancakes

Do you ever get an idea in your head that won’t quit until you can fulfill it? Maybe it is a craft or a trip or a certain item of clothing. For me, its recipes. I’ll wake up in the middle of the night dreaming about food and add my ideas to a list on my phone so I don’t forget it in the morning. This is one of the recipes – I've been dreaming of these gluten free lemon ricotta pancakes with blueberry syrup and finally put the idea to work in the kitchen!*

Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes


1 tsp Baking Soda

2 tsp Baking Powder

½ tsp Salt

¾ cup Ricotta Cheese

1 cup Milk of choice

2 tbsp Olive Oil

1 Egg

2 tbsp Granulated Sugar

2 tsp Vanilla

1 tsp Lemon zest + juice of half a lemon

  1. In a large mixing bowl, combine gluten free flour, baking powder, baking soda, and salt. Whisk and set aside.

  2. In a smaller bowl, combine ricotta cheese, milk, olive oil, sugar, vanilla, and egg and whisk until combined. Then mix in lemon zest and juice.

  3. Fold the ricotta mixture into the flour mixture until combined.

  4. Let the batter sit for 10 minutes to thicken. Put a pan on the stove over medium heat.

  5. Use a ¼ cup to pour the pancake batter onto the pan. Flip when you see bubbles forming.

  6. Recipe makes 16 pancakes.

*For a quick blueberry syrup, take 1 cup of frozen blueberries, half a cup of water, half a cup of sugar, and the juice of the other half of the lemon and put them in a pot over medium heat. Once it comes to a boil, reduce the heat to a simmer for about 5 minutes. Remove from the heat and let it cool.


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