The first time I ever had a ricotta pancake, I was dining at Parks & Rec diner in Downtown Detroit while it was under the culinary genius of Chef Allie Lyttle. Chef Allie made pancakes that were hands down the best I had ever had in my life. The pancakes came dressed in lemon curd and raspberry jam, and they quickly became my favorite thing in the world. Unfortunately, Allie is no longer at P&R, and I can no longer eat gluten. So I improvised with these Gluten Free Ricotta Pancakes, and I think you’ll agree, they are THE BEST!
You might be thinking, Ricotta CHEESE and PANCAKES? What is this crazy woman thinking? I get it.
The ricotta in this recipe lends to a rich and tender crumb whereas a typical pancake can end up dry. It doesn’t taste cheesy in the slightest. So don’t worry, it’s purpose is textural.
Things to know about this recipe:
Use a non-stick skillet, and don’t grease or butter it. There is enough fat in this recipe that you shouldn’t need it. Plus, if you grease your pan when making pancakes, you essentially fry the edges, and they won’t cook up nice, brown, and even.
The batter is THICK. It’s important that the batter be thick, so you can achieve thick pancakes. I like my pancakes nice and fluffy. If I wanted crepes, I’d make crepes, you know what I mean?
Perfect Pairings:
- Lemon curd (try my recipe here)
- Berries
- Jam (Raspberry, Strawberry, Blueberry)
- Pie filling (Apple, Cherry, Peach)
- Cannoli cream; especially if you’re really hoping to taste some ricotta!
- Whipped cream and chocolate chips
- Syrups (Maple, Boysenberry, Strawberry)
Let me know if you make my recipe for The Best Gluten Free Ricotta Pancakes in the comments! I’d love to know how they turned out for you and what you paired them with. And if for some reason they didn’t, I’m more than happy to help you troubleshoot.
The Best Gluten Free Ricotta Pancakes
Equipment
- Non stick frying pan or griddle
- Large cookie scoop
Ingredients
- 1½ Cups Bob's Red Mill Gluten Free 1-1 Baking Flour
- 3 Tbsp Granulated Sugar
- 2 Tsp Baking Powder
- ½ Tsp Baking Soda
- ½ Tsp Salt
- ¾ Cup Milk
- 3/4 Cups Ricotta Cheese
- 3 Large Eggs
- 2 Tsp Vanilla Extract
- 1 Tbsp Lemon Zest
- ¼ Cup Lemon Juice
- 3 Tbsp Butter Melted
Instructions
- In a large mixing bowl, combine gluten free flour, sugar, baking powder, baking soda, and salt.
- Whisk to combine.
- In another bowl, combine milk, ricotta, eggs, vanilla, lemon zest, lemon juice, and melted butter.
- Whisk to combine
- Add the wet ingredients to the dry ingredients, and whisk to combine.
- Let rest for 5 minutes
- While the batter is resting, preheat a non-stick frying pan over medium heat.
- Using a large cookie scoop, scoop batter into the frying pan, and lightly spread the batter out into a 5 inch round
- Cook until the bottom is brown, the edges are matte, and the bubbles that pop up around the edges pop and stay as a hole. Then flip to the other side. Cook roughly 3-5 minutes per side.
- Stack 'em up and serve!
