Gluten-Free Lemon Ricotta Pancakes with Berry Compote

Three pancakes on a white plate topped with whipped cream, berry compote, and a lemon wedge. A fork holds a bite with whipped cream and berries. Another lemon wedge sits on the side.

Meaningful Eats

Gluten-Free Lemon Ricotta Pancakes with Berry Compote

10 pancakes

These gluten-free lemon ricotta pancakes are bright, custardy and make the perfect special breakfast any time of year. Hot Take! My personal opinion is that lemon ricotta pancakes taste weird with maple syrup. I very much prefer them topped with an easy berry compote made from frozen berries.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Author Erin Collins

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!

Notes

Gluten-Free: Use a high-quality gluten-free flour that contains xanthan gum. I love King Arthur Gluten-Free Measure-for-Measure Flour in this recipe.

Dairy-Free: Unfortunately, this recipe cannot be made dairy-free.

Nut-Free: These pancakes are naturally nut-free!

To Make Ahead: The berry compote can be made up to 5 days in advance and refrigerated. The pancake batter should be cooked immediately after mixing.

To Store: Store leftover pancakes in an airtight container in the fridge for up to 4 days. Store the berry compote separately for up to 5 days.

To Freeze (Pancakes): Cool the pancakes completely, then freeze in an airtight container with parchment paper between layers for up to 2 months. Thaw overnight in the fridge or reheat from frozen.

To Freeze (Compote): Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge. Gently warm on stove or in microwave if desired.

Nutrition