Are you ready to elevate your breakfast game with a delightful twist on a classic favorite? These Gluten Free Lemon Ricotta Cheese Pancakes are not just your ordinary pancakes; they are a light, fluffy, and zesty treat that will make your taste buds dance! Perfect for those who are gluten-sensitive or simply looking for a healthier option, these pancakes combine the creamy richness of ricotta cheese with the refreshing brightness of lemon. In just 25 minutes, you can whip up a batch that serves four, making it ideal for a cozy family brunch or a special occasion. Trust us, once you try these pancakes, you’ll be coming back for seconds—and thirds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup gluten-free all-purpose flour
- 1 cup ricotta cheese
- 2 large eggs
- 1/4 cup milk
- 1/4 cup sugar
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- In a large mixing bowl, sift together the gluten-free all-purpose flour, baking powder, and salt to ensure smooth and lump-free batter.
- In a separate medium bowl, whisk together ricotta cheese, eggs, milk, sugar, and lemon zest until well combined and smooth. The mixture should have a creamy, light consistency.
- Gently fold the wet ingredients into the dry ingredients, stirring carefully to prevent overmixing. The batter should be slightly lumpy but well integrated.
- Let the batter rest for 5-7 minutes to allow the gluten-free flour to absorb moisture and the ingredients to settle.
- Heat a non-stick griddle or large skillet over medium heat. Lightly grease the surface with butter or cooking spray.
- Using a 1/4 cup measuring cup, pour batter onto the heated surface, leaving space between each pancake.
- Cook pancakes for 2-3 minutes on the first side, watching for small bubbles to form on the surface and edges to look slightly dry.
- Carefully flip pancakes and cook an additional 1-2 minutes on the second side until golden brown.
- Transfer cooked pancakes to a warm plate and cover with a clean kitchen towel to keep warm.
- Serve immediately with optional toppings like fresh berries, maple syrup, or additional lemon zest.
Tips
- Sift Your Dry Ingredients: To achieve a light and airy texture, make sure to sift the gluten-free flour, baking powder, and salt together. This step helps eliminate lumps and ensures even distribution of the leavening agent.
- Quality Ricotta: Use fresh, high-quality ricotta cheese for the best flavor and texture. It should be creamy and smooth, which will enhance the overall richness of the pancakes.
- Don’t Overmix: When combining the wet and dry ingredients, mix gently until just combined. A few lumps are okay—overmixing can lead to dense pancakes.
- Rest the Batter: Allow the batter to rest for 5-7 minutes before cooking. This helps the gluten-free flour absorb moisture, resulting in fluffier pancakes.
- Proper Heat: Make sure your griddle or skillet is at the right temperature. Too hot, and the pancakes will burn; too cool, and they won’t cook through properly. Medium heat is usually just right.
- Watch for Bubbles: When cooking, look for small bubbles forming on the surface of the pancakes before flipping. This is a sign they are ready to be turned.
- Keep Warm: If you’re making multiple batches, keep the cooked pancakes warm in a low oven (around 200°F) covered with a clean kitchen towel to retain heat and moisture.
- Topping Ideas: Get creative with your toppings! Fresh berries, a drizzle of maple syrup, or a sprinkle of extra lemon zest can take your pancakes to the next level.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 12g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 110mg
