Bright & Tender Gluten-Free Lemon Ricotta Pancakes with Almond Flour

Celiac.com 02/13/2026 - Pancakes have traveled through history in countless forms, from simple griddle cakes cooked over open flames to the fluffy stacks that became a brunch favorite in modern kitchens. In Mediterranean regions, cooks have long paired fresh cheese with citrus for desserts and breakfast pastries, balancing richness with bright, fragrant flavor. Ricotta and lemon are one of those classic pairings: creamy, mild cheese tempered by the lift of zest and juice.

These gluten-free lemon ricotta almond pancakes borrow that idea and turn it into a light, tender breakfast. Almond flour adds a gentle nuttiness and natural moisture, while ricotta keeps the center soft without feeling heavy. The result is a pancake that tastes fresh and sunny, with crisp edges and a fluffy interior—perfect with berries, a drizzle of honey, or a spoonful of yogurt.

Ingredients

• 1 cup finely ground almond flour
• ¼ cup gluten-free all-purpose flour (or gluten-free oat flour)
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon fine salt
• 2 large eggs
• ¾ cup ricotta cheese
• ½ cup milk (dairy or unsweetened non-dairy)
• 2 tablespoons melted butter or neutral oil, plus more for the pan
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice
• 1 tablespoon lemon zest (about 1 large lemon)

Optional Toppings

• Fresh berries (blueberries, raspberries, or sliced strawberries)
• Honey or maple syrup
• Powdered sugar (optional)
• Greek yogurt or coconut yogurt
• Extra lemon zest for garnish

Instructions

1. Mix the dry ingredients. In a large bowl, whisk together the almond flour, gluten-free flour, sugar, baking powder, baking soda, and salt.
2. Mix the wet ingredients. In a second bowl, whisk the eggs until smooth. Add the ricotta and whisk again (it is okay if a few small ricotta lumps remain). Whisk in the milk, melted butter (or oil), vanilla, lemon juice, and lemon zest.
3. Combine the batter. Pour the wet mixture into the dry ingredients and stir gently until just combined. The batter should be thick but scoopable. Let it rest for 5 minutes so it thickens slightly and cooks up more tender.
4. Heat the pan. Warm a nonstick skillet or griddle over medium-low to medium heat. Add a small amount of butter or oil to coat the surface.
5. Cook the pancakes. Scoop about ¼ cup batter per pancake onto the skillet. Cook until the edges look set and the surface begins to show small bubbles, about 2 to 3 minutes. Flip carefully and cook another 1 to 2 minutes, until golden and cooked through.
6. Serve warm. Plate the pancakes and top with berries and a drizzle of honey or syrup. For extra brightness, add a little more lemon zest on top.

Tips for Success

• Use medium-low heat if needed. Almond flour browns faster than wheat flour, so gentler heat helps prevent over-browning before the center cooks.
• Keep the pancakes small. Smaller pancakes flip more easily and cook evenly with this thicker batter.
• Do not overmix. Stir just until combined to keep the texture light.
• Want extra fluff? Separate the eggs, whip the whites to soft peaks, and fold them in at the end for a more airy pancake.

Conclusion

Celiac.com Sponsor (A12):
Lemon ricotta almond pancakes are a bright, satisfying way to bring a little sunshine to breakfast—without relying on gluten. Ricotta and almond flour create a naturally moist, high-protein pancake that stays tender, while lemon adds a clean, fresh lift that keeps each bite from feeling heavy. Whether you serve them with berries, honey, or a simple dusting of powdered sugar, these pancakes are proof that gluten-free can still feel indulgent, classic, and beautifully balanced.