Gluten-Free Lemon Ricotta Pancakes with Blueberry Syrup

A citrus-forward take on classic pancakes: these gluten-free lemon ricotta stacks get their fluff from whipped egg whites and ricotta, then get draped in a warm, bursting blueberry syrup.

Why You'll Love Gluten-Free Lemon Ricotta Pancakes with Blueberry Syrup

The egg whites get whipped separately to stiff peaks and folded in at the end, which is what gives the pancakes their lift. Lemon zest gets rubbed into the sugar until fragrant, and the blueberry syrup simmers down until it's thick with some whole berries still intact.

Tips and Tricks

• Whipping the egg whites separately gives these pancakes their fluff. Don't skip it.
• Massage the lemon zest into the sugar with your fingers to release its oils and boost citrus flavor.

Variations

• Sub the blueberry syrup for a quick strawberry compote or warm fig preserves.
• Swap maple syrup with honey for a different kind of sweetness.

Substitutions

• Use regular AP flour if gluten isn't a concern. Same ratio.
• No buttermilk? Mix ¼ cup milk with 1 teaspoon lemon juice or vinegar and let sit for 5 minutes.

Best served with

• A dollop of whipped crème fraîche or Greek yogurt
• Hot coffee or cold brew with lemon peel

How to Store Leftovers

• Let pancakes cool completely, then store in an airtight container for up to 2 days.
• Reheat in a skillet over low heat or pop in a toaster oven. Syrup can be reheated on the stove.

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Gluten-Free Lemon Ricotta Pancakes with Blueberry Syrup

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A citrus-forward take on classic pancakes: these gluten-free lemon ricotta stacks are fluffy and creamy from whipped egg whites and ricotta, then draped in a warm, bursting blueberry syrup.

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Prep Time 30 minutes mins

Cook Time 5 minutes mins

Total Time 35 minutes mins

Servings: 3

Course: Breakfast, Brunch

Cuisine: American, Californian

Calories: 990

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Dry Mix

• ¾ cup Gluten-free all-purpose flour
• 1½ teaspoon Baking powder
• ¾ teaspoon Salt

Wet Mix + Flavor Base

• ¼ cup Granulated sugar
• 1 Lemon zested
• 1½ teaspoon Pure vanilla extract
• 3 Eggs large (separated)
• ¾ cup Whole-milk ricotta
• ¼ cup Buttermilk
• 2 tablespoon Butter melted
• Butter for cooking and serving

Blueberry Syrup

• 1 cup Blueberries divided
• ½ tablespoon Lemon juice freshly squeezed
• ¼ cup Maple syrup

Equipment

• Nonstick skilletM
• Mixing Bowls
• edium saucepan

Method

 

Make the Blueberry Syrup

1. In a medium saucepan, combine ½ cup blueberries and lemon juice.
2. Cook over medium heat, stirring until berries start to pop (about 2 minutes).
3. Reduce heat to medium-low and continue cooking, stirring occasionally, until half the berries have burst and the liquid thickens slightly (about 5 minutes).
4. Stir in maple syrup and remaining ½ cup blueberries.
5. Raise heat to medium and simmer another 5 minutes until syrup is slightly thickened and some whole berries remain. Set aside and keep warm.

Prep the Pancake Batter

1. In a small bowl, whisk flour, baking powder, and salt.
2. In a large bowl, combine sugar and lemon zest. Rub zest into sugar with fingers until fragrant.
3. Add vanilla, egg yolks, ricotta, buttermilk, and melted butter. Whisk until smooth.
4. Gently stir in dry ingredients until just combined.

Whip Egg Whites

1. In a separate bowl, whisk egg whites until stiff peaks form.
2. Fold whipped whites into batter until incorporated. Don't overmix.

Cook the Pancakes

1. Heat a nonstick pan over medium-low.
2. Add 1 tablespoon butter. Once melted, add ¼ cup batter per pancake.
3. Cook until bottoms are golden and tops start to bubble (2-3 minutes).
4. Flip and cook another 2 minutes until both sides are golden.
5. Repeat with remaining batter, adding fresh butter as needed.

Serve

1. Rewarm blueberry syrup gently if needed, thinning with a splash of water if too thick.
2. Serve pancakes warm, topped with blueberry syrup and a sprinkle of lemon zest.

Nutrition

Calories: 990kcalCarbohydrates: 223gProtein: 16gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 13mgSodium: 1186mgPotassium: 463mgFiber: 13gSugar: 135gVitamin A: 192IUVitamin C: 18mgCalcium: 654mgIron: 5mg

Notes

Storage: let pancakes cool, then keep them in an airtight container in the fridge for up to 3 days, or freeze in a single layer before bagging for up to 2 months. Reheat in a toaster or 350°F oven to keep them from going rubbery. The blueberry syrup keeps in the fridge for about a week, warm it gently before serving.

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