Gluten Free Strawberry Ricotta Pancakes with Sautéed Peaches

Breakfast al fresco! #glutenfree Strawberry Ricotta Panakes with Sautéed Peaches!

I made these in an attempt to use up some summer fruits that were rapidly approaching their use or lose stage. There are endless summer fruit combinations you can use, so go wild. I think strawberries and peaches go together amazingly, but I could imagine raspberries, blueberries, pluots, apricots and all sorts of other fruits working perfectly.

These pancakes are perfect for brunch! If I was making these for a weekend brunch, I would definitely add a glug of bourbon to the pan when you add in the peaches, just to give it an extra decadent, boozy, brunchy feel.

I will say, I had a hard time getting these pancakes to cook through, hence the crispy looking edges. I think I was being slightly impatient with heating my pan (there really is only so long a girl can wait for breakfast after spin class…), so I had to sacrifice give a few utter failures to my official tasters (aka the pups). The crispy edges did not have a burnt flavor, which was lucky, just a different texture.

Gluten Free Strawberry Ricotta Pancakes with Sautéed Peaches
Adapted from Gluten Free Scallywag.

For the Pancakes:

  • 2 eggs
  • 1/2 cup (145g) full fat ricotta cheese
  • 1 Tablespoon canola oil
  • 1/2 cup (100g) rice flour
  • 2 teaspoons sugar
  • 1 teaspoon gluten free baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (125ml) milk
  • 6-10 strawberries (depending on size)
For the Sautéed Peaches:
  • 1 Tablespoon unsalted butter
  • 1 Tablespoon sugar
  • 2 large, fresh peaches, thinly sliced
  • A generous dash of nutmeg

Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

These made for a quick and easy weekend breakfast. I was a bit bored with my regular breakfast fare, so I decided to try something new. The lemon flavor really comes through and the pancakes are really The blueberries and blackberries definitely make this recipe for me. I’m not big on maple syrup, so I squeezed one of the lemons I used for zest over the pancakes and berries and it was perfect. I am sure syrup could be great, but it’s just not my thing. If fresh berries are hard to come by this time of year, frozen could be used in a pinch, or even a light smear of berry jam (I would recommend blueberry) or lemon curd would go really well with these pancakes.

This recipe yields a lot of batter! I will say that I did thin out the batter quite a bit (the Better Batter got a little gummy on me), but I think I got 14 or 16 pancakes out of it, either way it was way too much for just two people. I know you could increase the amount of batter used in each pancake, but I think the smaller size works a lot better for the fluffiness of the recipe. If the pancakes were bigger, I think they would lose some of that. If you do have to thin out the batter, I would recommend using lemon juice if possible, then water. Lemon juice really adds to the flavor and I think water would dilute that a lot.


Lemon Ricotta Pancakes

  • 1 1/2 cup all-purpose flour (I used Better Batter)
  • 1 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1 cup buttermilk
  • 2 large egg, yolks and whites separated
  • 2 Tablespoons sugar, granulated
  • 2 Tablespoons lemon zest, or increase to taste
  • 1/2 cup part-skim ricotta cheese
  • cooking spray
  1. In a small bowl, whisk together flour, baking soda and salt.
  2. In a large bowl, beat together buttermilk, egg yolks, sugar, lemon zest and ricotta cheese by hand.
  3. In a clean bowl, using an electric mixer, beat egg whites until soft peaks form.
  4. Add dry ingredients to buttermilk mixture until just combined; gently fold in egg whites until they are just incorporated.
  5. Coat a large nonstick griddle or pan with cooking spray; heat over medium heat. Spoon batter into pan in batches using about a 1/4-cup batter for each pancake; cook until lightly browned, about 2 to 3 minutes per side (I found that the gluten free flour took longer). Remove pancakes to a tray in a warm oven and repeat with remaining ingredients

Pancake Tuesday

It’s pancake/shrove/fat Tuesday! I’m not sure if it’s an Irish/European thing, but growing up Mama CC always made crepes for dinner. It was always something to look forward to. Tonight we made gluten-free pancakes and raspberry sauce to celebrate.

We also had some red wine just for good measure thanks to Bevmo’s 5 cent sale! Can’t go wrong there.

I also broke in my amazingly awesome Hungarian Mustache apron I got in Budapest last month. It was quite exciting. Hungarian statesmen and poets were defintitely ahead of their time when it came to the whole ironic, hipster facial hair thing. Seriously, where did these come from?

Gluten-free Pancakes with Raspberry Sauce

  • 1 1/4 cups milk
  • 2 eggs
  • 2 Tbsp. butter, melted
  • 1 cup all-purpose gluten-free flour
  • 1/2 tsp. salt
  • 1 tsp. sugar
  • 1/2 tsp. vanilla
  • 1/4 tsp. baking powder
  • 1 cup fresh or frozen raspberries
  • 1/2 lemon squeezed
  • 1/2 cup powdered sugar

Combine  wet ingredients, milk, egg, butter and vanilla. Combine flour, salt, baking powder, sugar. Mix wet and dry ingredients. Heat pan over medium-high heat and spray with cooking spray. Pour 1/4 cup of mix in pan and cook.

In a food processor, combine raspberries, lemon juice and powdered sugar. Run through sieve if seedless sauce is desired.

Top pancakes with raspberry sauce, squeeze of lemon and powdered sugar. Serve and enjoy!