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!

Gather your ingredients and get ready to make these moist and tasty Lemon RaspberRicotta Pancakes.

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!

Tips for the Perfect Pancakes

There is nothing like sinking your fork into a mile high stack of pillowy pancakes. Perfectly crisp on the outside and airy inside, they’re a food group unto themselves. Whether you’re making homemade pancakes from scratch or using your favorite Gluten Free mix, here are some top tips to make the best pancakes.

  • Don’t Overmix the batter! – It’s better to have a few lumps in your batter than it is to over mix. Overmixing your batter will create a tough and chewy pancake instead of a tender and airy bite.
  • Let your batter rest. – After mixing up your pancake batter, allow it to rest for at least ten minutes. This will let it relax, giving you that tender bite.
  • Make sure your pan is fully heated – A hot pan or griddle equals happy pancakes. Make sure your griddle or skillet is fully heated. This will give you that golden brown exterior and prevent the pancakes from spreading out and being too thin as the heat helps cause them to puff. 
  • Don’t scorch your pancakes! – You want a hot pan to cause that puff, but you don’t want your pan or griddle so hot that the exterior of your pancakes burn before the interior has a chance to cook. Maple syrup makes everything better, but not burnt pancakes.
  • Grease your griddle or skillet. – Make sure that you use either melted Dairy Free butter or nonstick spray on your pan or griddle before adding your batter. Even if you’re using a nonstick pan, this helps the to easily release.
  • Measure your batter. – Use a ladle or squirt bottle to easily and evenly distribute your batter. Cooking consistent sized pancakes at the same time makes it easier to manage.
  • Don’t overcrowd your pan or griddle. – It’s better to make your pancakes in batches than it is to try and make too many at one time. Not only does the batter drop the temperature of the hot surface, but you also risk them running together. Plus, they’re easier to flip when they’re more spread out. 
  • Flip Once – Be careful of over flipping your pancakes. The first side may cook a little longer than the second side and that’s okay. How do you know when to flip your pancakes? Watch for bubbles. You will see bubbles begin to form both on the outside edges of the pancakes and also in the middle. Gently ease your spatula under the cake, and then flip with confidence.
  • The first pancake is never perfect. – If your first pancake isn’t Instagram worthy, this isn’t a big deal! Crepes and pancakes have an unwritten rule, the first one might look a little wonky. This is a great way to gauge the heat of your pan or griddle, if you have enough grease, and how long to let your pancakes cook.

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


  • Skillet
  • mixing bowls
  • Measuring cups/spoon
  • Spatula


  • 1 1/2 cup gluten-free flour
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 1/4 cup  sugar
  • 8 ounces ricotta cheese (drained of excess liquid)
  • 1/2 teaspoon salt
  • 2 tbsp  melted butter
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/3 cup lemon juice
  • 2 tbsp lemon zest
  • 8 ounces fresh raspberries
  • Topping: Powdered sugar and extra fresh raspberries


  • In a mixing bowl, combine the dry ingredients– gluten-free flour, baking powder, baking soda, and sugar. Mix well.
  • In a separate mixing bowl, add the ricotta cheese and wet ingredients – melted butter, eggs, vanilla extract, lemon juice, and lemon zest. Mix until the mixture becomes smooth.
  • Create a well in the dry ingredient mixture and pour the wet ingredients into the well. Gently mix until just incorporated, taking care not to overmix. The batter should still be slightly lumpy.
  • Preheat an electric griddle or skillet and spray it with nonstick cooking spray.
  • Using a ladle, pour the pancake batter onto the griddle, creating the desired pancake size.
  • When you begin to see the edges of the pancakes bubble, it's time to flip them, which should take about 3-4 minutes per side.
  • Once the pancakes are cooked through and have a golden brown color, remove them from the griddle.
  • Top the pancakes with fresh raspberries and a dusting of powdered sugar.
  • Enjoy



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!


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