If you’re craving pancakes that feel bakery-level special yet are easy enough for a weekday morning, Lemon Ricotta Cheese Pancakes are the answer. These gluten-free pancakes are light, fluffy, and delicately tangy, thanks to creamy ricotta cheese and fresh lemon zest. They strike the perfect balance between indulgent and wholesome—ideal for breakfast, brunch, or even a breakfast-for-dinner treat.
Unlike traditional pancakes that can feel heavy, ricotta adds moisture and protein, while almond flour keeps the texture tender without being dense. The lemon brightens every bite, making these pancakes feel fresh and vibrant rather than overly sweet.
In this guide, you’ll learn exactly how to make gluten-free lemon ricotta cheese pancakes that turn out perfect every time, plus expert tips, substitutions, nutrition info, and troubleshooting advice.
Lemon Ricotta Cheese Pancakes
Ingredients
Method
- In a large mixing bowl, whisk together the milk, ricotta cheese, eggs, lemon zest, and lemon juice until smooth and fully combined.
- Add the almond flour, gluten-free flour, and baking powder to the bowl. Gently stir until just combined, being careful not to overmix.
- If using optional add-ins like blueberries or chocolate chips, gently fold them into the batter.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter, ghee, or oil.
- Scoop about ⅓ cup of batter per pancake onto the hot skillet. Cook for 2–3 minutes until bubbles form and the edges look set.
- Carefully flip and cook the second side for another 2–3 minutes, until golden brown and cooked through.
- Remove from the skillet and serve warm with maple syrup, fresh berries, powdered sugar, or Greek yogurt.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love These Lemon Ricotta Cheese Pancakes
- Naturally gluten-free and perfect for gluten-sensitive diets
- Extra fluffy and moist thanks to creamy ricotta cheese
- Bright lemon flavor that’s fresh and balanced, never sour
- Made with simple, real ingredients you can feel good about
- Ready in just 15 minutes, ideal for busy mornings
- A versatile base for blueberries, chocolate chips, or other mix-ins
Ingredients Breakdown (And Why They Matter)
Wet Ingredients
- ¾ cup milk of choice – Almond milk, oat milk, or dairy milk all work.
- ½ cup ricotta cheese – Adds richness, moisture, and protein.
- 2 eggs – Provide structure and fluffiness.
- Zest of 1 lemon – Concentrated lemon aroma and flavor.
- Juice of ½ lemon – Fresh acidity to balance the richness.
Dry Ingredients
- 1½ cups almond flour – Keeps pancakes tender and gluten-free.
- ½ cup gluten-free flour – Adds structure so pancakes hold together.
- 1½ teaspoons baking powder – The key to fluffy pancakes.
Optional Add-Ins
- Blueberries
- Chocolate chips
- Poppy seeds
How to Make Gluten-Free Lemon Ricotta Cheese Pancakes
Step 1: Mix the Wet Ingredients
In a large mixing bowl, add the milk of your choice, ricotta cheese, eggs, fresh lemon zest, and lemon juice. Whisk until the mixture is smooth, creamy, and fully combined, making sure there are no lumps of ricotta. This step ensures moist and fluffy lemon ricotta cheese pancakes.
Step 2: Add the Dry Ingredients
Add the almond flour, gluten-free flour, and baking powder to the bowl. Gently stir until just combined. Be careful not to overmix, as overmixing can make the pancakes dense instead of light and tender.
Step 3: Fold in Extras (Optional)
If using blueberries, chocolate chips, or other add-ins, gently fold them into the batter until evenly distributed. Avoid stirring too much to keep the pancake batter airy.
Step 4: Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter, ghee, or oil. Scoop about ⅓ cup of batter per pancake onto the hot surface.
Cook until bubbles form on top and the edges look set, about 2–3 minutes. Flip carefully and cook the second side until golden brown and cooked through.
Step 5: Serve Warm
Serve the pancakes immediately while warm. Top with maple syrup, powdered sugar, Greek yogurt, or fresh berries for extra flavor and presentation.
Cooking Tips for Perfect Lemon Ricotta Pancakes
- Medium heat is key – Too hot and they’ll brown before cooking through.
- Let the batter rest 2–3 minutes – Helps almond flour hydrate.
- Flip gently – These pancakes are tender.
- Use a non-stick pan for best results.
Flavor Variations to Try
- Blueberry Lemon Ricotta Pancakes – Fold in ½ cup blueberries.
- Chocolate Chip Lemon Pancakes – Perfect for kids.
- Lemon Poppy Seed Pancakes – Add 1 teaspoon poppy seeds.
- Orange Ricotta Pancakes – Swap lemon for orange zest and juice.
Nutritional Information (Approximate)
Per pancake (based on 6–8 pancakes):
- Calories: ~210 kcal
- Protein: 7–9g
- Carbohydrates: 10–12g
- Healthy Fats: 14g
These pancakes are naturally lower in carbs than traditional pancakes and higher in protein and healthy fats.
Storage & Reheating Instructions
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze pancakes in a single layer, then transfer to a freezer bag for up to 2 months.
- Reheat: Warm in a skillet or toaster oven for best texture.
Troubleshooting Common Issues
Pancakes too dense?
→ Batter may be overmixed or heat too low.
Pancakes falling apart?
→ Let them cook longer before flipping.
Too thick?
→ Add 1–2 tablespoons milk to loosen batter.
Frequently Asked Questions
Are lemon ricotta cheese pancakes healthy?
Yes! Lemon ricotta cheese pancakes are a healthier alternative to traditional pancakes. They’re gluten-free, made with almond flour, and naturally higher in protein thanks to ricotta cheese and eggs. Almond flour provides healthy fats that help keep you full longer, while fresh lemon adds flavor without extra sugar. When topped with fresh fruit or a light drizzle of maple syrup, they make a balanced and satisfying breakfast or brunch.
Can I make lemon ricotta pancakes dairy-free?
Yes, you can make them dairy-free by using a plant-based ricotta alternative and dairy-free milk such as almond or oat milk. Keep in mind that dairy-free ricotta can be slightly less creamy, so the texture may be a bit softer or less fluffy. For best results, choose a thick, high-quality vegan ricotta and avoid overmixing the batter.
Can I make the pancake batter ahead of time?
Absolutely. You can prepare the batter up to 12 hours in advance and store it covered in the refrigerator. Before cooking, gently stir the batter to recombine the ingredients. If it has thickened overnight, add 1–2 tablespoons of milk to loosen it slightly. This makes the recipe perfect for quick mornings or brunch prep.
Do lemon ricotta cheese pancakes taste eggy?
No, they don’t taste eggy at all. The ricotta cheese adds creaminess, while the lemon zest and juice balance the eggs with fresh, bright flavor. The result is a light, tender pancake with a subtle citrus note rather than an egg-forward taste.
Quick Recipe Summary
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Servings: 6–8 pancakes
More Ricotta Recipes You’ll Love
Spinach and Ricotta Mozzarella Crisps – Cheesy, low-carb crisps packed with spinach and ricotta flavor.
Chocolate Chip Ricotta Cake – A soft, moist cake made with creamy ricotta and melty chocolate chips, perfect for dessert or coffee time.
Ricotta Chips – Crispy, savory ricotta chips that make an easy snack or appetizer.
You can also find me sharing everyday baking moments, family favorites, and quiet kitchen rituals over on Pinterest and Facebook, where I love connecting with fellow home bakers. Whether you’re baking for a celebration or a slow morning at home, I’m so glad you’re here, and I hope these recipes keep your kitchen warm, familiar, and full of love.
