Ricotta Pancakes

Ricotta Pancakes

Makes 8 servings

This recipe is Gluten Free.


  • 3/4 cup Gluten Free flour
  • 3 tbsp sugar
  • 1 1/4 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1 cup ricotta cheese
  • 3 large eggs
  • 3/4 cup milk
  • Grated zest of 1 lemon
  • 3/4 tsp vanilla extract
  • 2 cups diced strawberries, plus more for garnish
  • 2 tsp canola oil


  1. In a medium bowl, whisk together flour, sugar, baking powder and salt. In a large bowl, whisk together ricotta, eggs, milk, zest and vanilla. Add dry ingredients to wet ingredients, stirring just until combined. Stir in strawberries.
  2. Heat oil in a large skillet or on a griddle over medium heat. When hot, drop the batter by 1/3-cup measures onto the skillet, working in batches so you don't crowd the pan. Cook until the bottoms are browned and bubbles begin to form on the tops, 3 to 4 minutes. Flip and cook the other sides.
  3. Continue cooking until all the batter is used, making about 12 pancakes; add more oil to the pan as necessary to keep pancakes from sticking. Serve pancakes garnished with more berries.