Recipe Overview
⏱️ Time to Taste: 30 minutes
✨ Texture: Light and fluffy with a creamy center and finished with a thick, juicy berry compote
🥣 Ease: Easy! This recipe is simple to make, with a quick pancake batter and an easy berry compote that thickens while you make the pancakes.
🌾 Flour Used: Gluten-Free Measure-for-Measure Flour
🍳 Equipment Needed: Griddle or large nonstick skillet, mixing bowls, whisk, and a small saucepan
🎉 Best For: Weekend breakfasts, brunch, Mother’s Day, Easter, or anytime you want a special morning treat
❤️ Why You’ll Love It: A fresh, bright twist on classic pancakes with an irresistibly soft texture and the perfect berry topping.
I’ll be honest—I don’t think maple syrup belongs on lemon ricotta pancakes! The bright lemon flavor gets lost, and the combination just doesn’t work for me. I much prefer serving these with the berry compote and a dollop of freshly whipped cream. The sweet-tart berries complement the lemon and creamy ricotta perfectly.
I love how these gluten-free lemon ricotta pancakes feel like a restaurant-style breakfast without being complicated. I often serve them with my favorite gluten-free quiche or my go-to make-ahead sausage hashbrown breakfast casserole for a sweet-and-savory meal.
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these gluten-free lemon ricotta pancakes and berry compote. Jump to the recipe card below for the exact measurements.
- Ricotta cheese: I like to use whole milk ricotta because it gives these pancakes a rich flavor and an incredibly tender, almost creamy texture.
- Buttermilk: The combination of buttermilk and ricotta gives these pancakes their signature texture—rich and moist without feeling heavy.
- Fresh lemon: I love lemon ricotta pancakes that taste nice and bright. I recommend using both fresh lemon zest and juice for extra lemon flavor.
- Frozen triple berry blend: I love using a frozen berry blend for the compote because it’s quick, convenient, and available year-round. The berries cook down into a simple sauce that’s delicious spooned over the warm pancakes.
How to Make Lemon Ricotta Pancakes
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Make the Berry Compote: I like to make the berry compote first so it has time to cool and thicken while I cook the pancakes. It comes together in just a few minutes and is absolutely worth the extra step.
Prep the Wet Mixture: I like to whisk all of the wet ingredients together in a large measuring cup. A few small lumps of ricotta are completely fine.
Prep the Dry Mixture: I whisk the dry ingredients separately so the leavening and salt are evenly distributed throughout the batter.
Combine: The batter will be a little lumpy because of the ricotta cheese, and that’s exactly what you want. I mix it just until the ingredients are combined to keep the pancakes light and tender.
Cook: Wait until the edges of the pancakes look set and the bottoms are golden brown before flipping. They’ll flip much more easily and cook evenly.
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: I like to make the berry compote first so it has time to cool and thicken. It can be made up to 5 days ahead and stored in the refrigerator. The pancake batter is best cooked right after mixing.
To Store: Store leftover pancakes in an airtight container in the refrigerator for up to 4 days. Store the berry compote separately for up to 5 days.
To Freeze (Pancakes): I love freezing these pancakes! Cool completely, then freeze in an airtight container with parchment between the layers for up to 2 months. Thaw overnight in the refrigerator or reheat straight from frozen in the microwave or oven.
To Freeze (Compote): The berry compote can also be frozen for up to 3 months. Thaw overnight in the refrigerator, then gently warm it on the stove or in the microwave if you prefer it warm.
What Do These Gluten-Free Lemon Ricotta Pancakes Taste Like?
These gluten-free lemon ricotta pancakes have a fresh, citrusy flavor with a subtle sweetness from the ricotta and vanilla. The sweet-tart berry compote adds a fruity contrast that complements the lemon beautifully, making each bite taste balanced and bright without being overly sweet.
If you enjoy the lemon and berry combination in these pancakes, you’ll love my gluten-free lemon blueberry Dutch baby too.
Can I Use Fresh Berries Instead of Frozen for the Compote?
Yes! Fresh or frozen berries both work well. Fresh berries may cook a little faster since they release their juices more quickly.
Can I Keep the Pancakes Warm While I Cook the Rest?
Yes! I keep them warm in a 175°F oven for up to 15-20 minutes while I make all of the pancakes. Avoid stacking them while they’re warm. Stacking traps steam which can make them too moist. This is a trick I use with my favorite gluten-free buttermilk pancakes too!
More Gluten-Free Pancake Recipes
Gluten-Free Lemon Ricotta Pancakes with Berry Compote
Ingredients
Pancakes
- 1 cup (226g) ricotta cheese
- 3/4 cup (180ml) buttermilk
- 2 large eggs
- Zest of one lemon
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- ¾ cup (112g) gluten-free measure-for-measure flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- Butter, for cooking
Triple Berry Compote (Optional, but recommended!)
- 1 cup (140g) frozen triple berry blend
- 1 tablespoon lemon juice
- 2 tablespoons granulated sugar
Instructions
- For the berry compote: In a small saucepan, combine the frozen berries, water and sugar. Bring the mixture to a simmer over medium heat, stirring occasionally. Cook for 5-8 minutes, or until the berries have broken down and released their juices. Use the back of a spoon to gently mash some of the berries if desired.
- Continue cooking for 1-2 minutes until slightly thickened. The compote will thicken a bit more as it cools. Remove from the heat and let cool while you make the pancakes.
- For the pancakes: In a medium bowl or large measuring cup, whisk together the ricotta cheese, buttermilk, eggs and vanilla.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder and salt.
- Add the wet ingredients to the dry and mix until just combined. The batter will be lumpy—don’t overmix!
- Preheat a griddle to 325°F. (Or preheat a nonstick pan over medium-high heat for a few minutes. You may need to add some oil to cook the pancakes if using a skillet.) Add a pat of butter to the skillet and let it melt until it starts to sizzle.
- Scoop out 3-tablespoon-sized portions of batter onto the hot griddle or pan. Cook for about 2-3 minutes or until the edges are set and the first side is golden brown. Flip the pancake and cook for another 1-2 minutes until cooked through. Repeat with the remaining batter.
- Serve topped with the berry compote and fresh whipped cream. Enjoy!
