Low-FODMAP Lemon Ricotta Pancakes; Gluten-free
February 3, 2022Printer Friendly Version
Lemon ricotta pancakes. Dusted with confectioner’s sugar. These are light, airy, luscious and so amazing. Squirt a little lemon juice over the top for extra lemony flavor.
I don’t know when it happened, but lemon ricotta pancakes started popping up in all my favorite restaurant menus. Then in the book I was reading. I became obsessed. I needed to make this type of pancake for myself and all my FODMAP, gluten-free readers!
I borrowed some tips from my low-FODMAP Blueberry Pancakes recipe, and created the most heavenly, beautiful and delectable low-FODMAP lemon ricotta pancake you will ever have. Guaranteed to please everyone at your table!
This Valentine’s Day or Mother’s day, make your special someone happy with these on a tray for breakfast. Or look for other options on my low-FODMAP Mother’s Day Menu, low-FODMAP Valentine’s Romantic recipes and low-FODMAP Best Breakfast Collections!
You may also love:
- Low-FODMAP Baked Banana Cinnamon Pancake
- Low-FODMAP Maple Cinnamon French Toast Casserole
- Low-FODMAP Classic French Toast
- Low-FODMAP Chocolate Chip Waffles
- Low-FODMAP Healthy Protein Waffles
- Low-FODMAP Banana Bread Breakfast Cookies
Or check out over 400 more low-FODMAP recipes on the blog. IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
P.S. Check out my new COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP meal plan, FODMAP tips and everything you need!! It’s the BEST!
Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting)
Yield: 15-16 pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
- 1 & 1/2 cups GF Bisquick pancake mix
- For a copycat recipe, see the link in our low-FODMAP Recipe Swap blog (note that GF Bisquick contains small amounts of salt and sugar in the blend as well as leaveners)
- We have not tried other brands, and cannot verify they will have the same results
- 2-3 tablespoons granulated sugar (depending on your desired sweetness)
- 1 cup of low-FODMAP milk (such as almond milk or lactose-free)
- 3 large eggs, room temperature
- 1/2 cup (8 tablespoons) ricotta cheese, room temperature
- You can use full fat or lower fat ricotta, I used whole milk ricotta
- 40 grams or 2 tbsp is one low-FODMAP serving
- 1 teaspoon vanilla extract
- Zest and Juice of one medium lemon: this yields about:
- 1-2 tablespoons lemon zest
- 2-3 tablespoons lemon juice
- 2 tablespoons butter, melted and slightly cooled
- Your preferred oil, for frying (I used canola)
- Confectioner’s sugar and additional lemon slices, for serving
- Place a large skillet over medium heat to begin warming and then add a little oil to warm
- Whisk together your GF Bisquick and sugar in a medium bowl
- In a large bowl, whisk the eggs and low-FODMAP milk together, then add vanilla, lemon zest, and lemon juice
- Add the lemon ingredients slowly to temper the mixture
- Add the slightly cooled melted butter a little at a time and combine again
- Next, gently fold in the ricotta, maintaining it’s texture
- Add the GF Bisquick/sugar mixture and stir until just combined (lumps are OK!)
- When your skillet is hot, pour 1/4 cup – 1/3 cup of the liquid for each pancake on the skillet
- You may wish to make these larger, it is up to you
- Watch edges closely and flip these when golden brown
- When cooked, transfer to a plate until they are all completed cooking
- Dust with confectioner’s sugar and serve with additional butter, fresh fruit and lemon slices. Can also use maple syrup!
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I love lemon ricotta pancakes! These look amazing. I am going to make these this weekend. Thank you Rachel!
Thanks for your comment. We are certain you will love them!!
Ricotta and I have never gotten along. I get really sick if I eat any amount of it. Would lactose-reduced cottage cheese work as a substitute?
The ricotta ends up being a very small amount in each pancake, but provides richness to the flavor. We think you could use lactose-free cottage cheese instead, but it would not be as rich. We suggest straining the cottage cheese well in cheesecloth to remove the excess liquid as ricotta is quite dry. Good luck!
Wonderful Mothers Day breakfast
Made these for family for a Mothers Day breakfast. We LOVED them. So light and fluffy with the mild lemon flavor. So so good. Will definitely make agin.
Wonderful to hear! Thank you so much for posting your review!!