Go Back
–+ servings
A stack of golden-brown pancakes topped with a generous spoonful of dark berry compote, sitting on a white plate with a softly blurred, neutral background.

Gluten-Free Lemon Ricotta Pancakes with Blueberry Syrup

No ratings yet
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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 3
Course: Breakfast, Brunch
Cuisine: American, Californian
Calories: 990
Ingredients Equipment Method Nutrition Notes

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

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.

Tried this recipe?

Let us know how it was!