Lemon Raspberry Ricotta Pancakes

Gluten Free Lemon Raspberry Ricotta Pancakes! Don't you feel like each word needs its own exclamation point?

Bright, happy lemon in all of its sunny glory. Tart, jeweled, fresh raspberries, just waiting to burst in your mouth.

Pillowy, decadent, creamy ricotta, adding cloudlike puff. And pancakes, piled high, waiting to be appreciated and devoured.

Lemon Raspberry Ricotta Pancakes, The Best Way to Start the Day!

There's something joyous, festive, and fun about pancakes. Fluffy, warm, towering mounds rising up, just begging for a snow flurry of powdered sugar.

These lemon raspberry ricotta pancakes are the perfect way to kickstart your weekend, a colorful and comforting lunch, brunch, dinner, or brinner, and a celebratory weekday start to bring a little sunshine to your day. They're the right answer for whatever the occasion, and an occasion unto themselves.

These colorful pancakes are as easy to make as they are to eat. Every bite offers up a firework of tart and sweet. The only question will be what flavor mimosa are you serving them with?

Layers of Flavor made Easy!

Using your favorite gluten free pancake mix, these cheery pancakes come together quickly with both fresh lemon zest and lemonade concentrate for a double dose of citrus infused into every bite.

The combination of oat milk and Kite Hill Foods dairy-free ricotta provides an undercurrent of natural nutty sweetness, pairing perfectly with fresh raspberries.

Heat up your skillet, have your berries on standby, and let's make some pancakes!

Gluten Free Lemon Raspberry Ricotta Pancakes

These gluten and dairy free pancakes are the perfect way to start your day!

5 from 1 vote

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 5 minutes

Servings: 6

Equipment

• Skillet

Ingredients

• 1 cup Gluten Free pancake mix
• 1 egg, lightly beaten
• 10 drops Lemonade concentrate
• 1 tsp lemon zest, grated
• 1-1 ½ cups oat milk
• 4 oz Dairy Free ricotta cheese
• ½ cup fresh raspberries, plus extra for serving
• powdered sugar (optional)

Instructions

• In a bowl, combine the egg, lemonade concentrate, lemon zest, 1 cup of oat milk, and ricotta. Stir to fully incorporate. Add the pancake mix. Fold until incorporated, careful not to over mix. If the batter seems too thick, add the remaining oat milk and stir to combine. The batter should be thick but spreadable. Heat a large nonstick skillet over medium heat and spray with nonstick cooking spray. Using a scoop or measuring cup portion out into the pan, cooking in batches. Add a sprinkle of raspberries to each pancake. When the pancakes begin to form little bubbles, flip to cook the other side, approximately 2-3 minutes per side. Top with a sprinkle of powdered sugar and raspberries. Enjoy!

Notes

I used fresh raspberries in this recipe but feel free to substitute with your favorite berry, or whatever is in season. Lemon-blueberry and lemon-blackberry would also be incredible.

For this recipe I used Kite Hill ricotta. The natural nuttiness of the almond milk compliments the lemon and raspberry, but feel free to substitute for full dairy ricotta. Additionally you can substitute the oat milk for dairy milk.

Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!