GF Lemon Ricotta Pancakes (with blueberries and peaches!)

Looking to brighten your weekend morning? These Gluten Free Lemon Ricotta Pancakes shine with two simple additions to your usual pancake recipe.

The bright flavor of lemon zest, sweet berries and peaches and a

Adaptable to any Gluten Free Pancake recipe (or any wheat pancakes for that matter), you can zest up your short stack with the easy addition of fresh lemon zest and ricotta cheese.

Getting Zesty

You can use a microplane, a fine cheese grater, or even a vegetable peeler to zest the lemon directly into the pancake batter. Or you can zest into a bowl and sprinkle the zest on each pancake.

How to Make Gluten Free Ricotta Pancakes

Follow your favorite GF Pancake recipe (or try ours here).
For every cup of GF Flour or pancake mix, ad 1/3 cup whole milk ricotta cheese and the zest of 1/2 lemon. Mix the two ingredients into the batter and thin with milk to the desired consistency.
Sprinkle each pancake with blueberries before flipping to the second side.
Serve the pancakes alongside freshly sliced peaches with a sprinkling of powdered sugar or a drizzle of pure maple syrup . This makes these pancakes extra heavenly.