Gluten-Free Lemon Ricotta Pancakes with Blueberry Syrup

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

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

They're rich, airy, and just sweet enough-with bright lemon, creamy ricotta, and a syrup that walks the line between sauce and jam. Whether you're gluten-free or not, these slap.

Tips and Tricks

• Whipping the egg whites separately gives these pancakes their signature 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.

Common Questions

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 impossibly fluffy and creamy, then draped in a warm, bursting blueberry syrup.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 35 minutes mins

Course: Breakfast, Brunch

Cuisine: American, Californian

Calories: 990

Ingredients Equipment Method Nutrition

Ingredients

  

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

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