Triple Lemon Ricotta Pancakes: Gluten-free and Baked, BOOM!

DSC02865Big title, but it says it all. With Mother’s Day in 2 days, I wanted a recipe that was very dainty and pretty, easy to make for the cook (which most likely is a Mom cooking for her own Mom), and Gluten-free for all of those who are sensitive to glutens. Win win win! More like EPIC! This recipe has been two years in the making. Team BRK was glad I finally nailed it because they are tired of testing. Some tests were gut busters to say the least.

I took what I learned from creating the Cinnamon Roll Pancakes and Baked Cinnamon Roll Pancakes to create this recipe. Lemon Ricotta Pancakes can be pretty dense and heavy, but using the little trick of separating the eggs and whipping the whites, the pancakes remained light and tasty.

DSC02811To make the classic swirl, I used Lemon Curd purchased from Trader Joe’s. I am sure your local market carries lemon curd. Place a pastry or plastic bag down into a glass or cup and fold the edges over the lip of the glass, like the photo. Fill the bag with the Lemon Curd then cut the tip no bigger than 1/2 inch across.  It is best if you have the Lemon Curd chilled. Trust me, it will fly out of the bag if it is at room temp. My poor shoes.

DSC02849Using gentle pressure and starting on the outer edge at “12 o’clock”, squeeze a swirl of Lemon Curd on your pancake batter.  You can see in the photo I have lined a big jellyroll pan with parchment paper.

DSC02853The pancakes will spread a bit, but no big deal, you have a butter knife right? And you are pretty strong, right? Simply cut them apart. Never cry over touching food.  Plate the hot pancakes with that lava lemon swirl and quickly drizzle with the lemon glaze that you had placed in a bag just as you had done the Lemon Curd, but make its snip in the tip a bit smaller.

*Note- Why baked? I tried these on the griddle. For #1 you can’t flip them. For #2, see #1. The counter, floor, and walls can attest.  Oy vey.


This recipe makes 6 pancakes, enough to feed 3 Moms.

Triple Lemon Ricotta Pancakes: Gluten-free and Baked
Recipe type: Breakfast, Brunch, Mother's Day
Prep time: 
Cook time: 
Total time: 
Serves: 3 Moms
This recipe is epic and will change the world!
  • 1 cup Old Fashioned Oats, not instant
  • Juice and zest of one lemon
  • 2 eggs separated
  • 1 cup whole milk ricotta
  • ½ tsp. baking soda
  • ¼ tsp. baking powder
  • One jar Lemon Curd
  • For the Glaze:
  • 1 cup powdered sugar
  • Juice and zest of one lemon
  1. Preheat oven to 350 degrees.
  2. Line a large jellyroll pan (11x17 inch) with parchment paper.
  3. Place a plastic bag down into a glass and fold the edges over the lip of the glass. Spoon lemon curd into the bag, snip end no wider than ½ inch across. Stand in bag until ready to use.
  4. For the Glaze: Mix 1 cup of powdered sugar with the juice and zest of one lemon. If too thin, add a little more sugar. Place in a bag just as you had done with the lemon curd. Snip tip of bag no wider than ⅓ of and inch. Stand in glass until ready to use.
  5. In a blender or food processor, blend oats until they are powdered. To the oat flour add the juice and zest of one lemon, egg yolks, ricotta, baking soda, and baking powder.
  6. Gently pulse until just blended. You may have to scrape the sides down a few times, the batter will be thick.
  7. In a bowl, whisk egg whites until soft peaks form.
  8. Gently fold the ricotta mix into the whites until just blended.
  9. Spoon ⅓ cup scoops evenly spaced onto jellyroll pan. Spread slightly. You will have 6 pancakes.
  10. Using gentle pressure and starting on the outer edge of each pancake, squeeze a swirl of lemon curd starting at the 12 o'clock position and working inward.
  11. Bake for 8 minutes.
  12. Remove from oven. Plate and immediately drizzle with Lemon Glaze.
  13. Enjoy!

Happy Mother’s Day to all you Hot Mammas!


  1. Posted May 10, 2013 at 7:41 PM | Permalink

    Oh, Robin, those look beyond incredible!! As long as everyone who is gluten free remembers to use certified gluten-free oats, they’ll be good to go. 🙂 Thanks so much for creating this recipe, dear!

    Off to share …

    • Robin Sue
      Posted May 10, 2013 at 10:20 PM | Permalink

      Hi Shirley!
      Thank you! I do use Bob’s Red Mill (organic) for this recipe and I think it is one of the OK brands. I agree, everyone needs to be sure all ingredients are gluten free.

  2. Posted May 12, 2013 at 12:57 AM | Permalink

    Yum. Can’t wait to try these!

  3. Posted May 13, 2013 at 2:45 PM | Permalink

    very neat idea! of course, they don’t hold a candle to the cinnamon roll pancakes for me, but i can appreciate them anyway. 🙂

  4. Posted May 16, 2013 at 9:14 AM | Permalink

    Hi Robin. These looks absolutely fantastic! Thanks for posting the recipe.

    Best wishes, Alex

  5. Michele
    Posted November 14, 2013 at 7:17 AM | Permalink

    These look incredible!!
    Do you think I can swap out the oats for an equal measure of flour and keep the rest of the ingredients the same? I have a child who is allergic to oats but really want to make these? Thanks and happy cooking!!

    • Robin Sue
      Posted November 14, 2013 at 8:41 AM | Permalink

      I am not sure if it would be equal since the oats and flour act differently. You can try being sure the batter is like thick pancake batter.

  6. Cathy Bevilacqua
    Posted February 11, 2014 at 12:22 PM | Permalink

    I made these with homemade cherry jelly and replaced half the ricotta with cream cheese…they came out Amazing! A word of caution on the Lemon curd…many of them are not gluten free! Thanks for a great recipe…cheers!

  7. Posted November 19, 2015 at 3:22 PM | Permalink

    Can you use plain greek yogurt in place of the ricotta?

    • Robin Sue
      Posted March 6, 2016 at 11:10 PM | Permalink

      I am not sure.

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  1. By Baked Pancakes | What The Efff on June 5, 2013 at 12:21 PM

    […] those Lemon Ricotta Pancakes look out of this world. Those are new since I last used this recipe, I may have to try those out! […]

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