The best ever healthier lemon ricotta poppyseed pancakes! Gluten free, easy to make, light and fluffy, and SO delicious.

These lemon ricotta pancakes are higher in protein, healthy fats, and fiber than your average pancake. They make for the most amazing healthier pancake alternative- I am truly obsessed and don’t know if I’ll ever make another pancake recipe again!?

The main ingredients of these pancakes are:

  • Almond flour
  • Oat flour
  • Whole milk ricotta eggs
  • Milk of choice
  • Lemon juice + lemon zest
  • Coconut sugar

They are lightly sweet for a lower sugar base to be piled high with your favorite toppings and maple syrup 🙂 The bright lemony flavor is out of this world good, and I just love the light texture of these pancakes.

Can I make these dairy free?

I haven’t tried it myself, but I think a vegan ricotta should work fine in this batter! Be sure to let me know if you give it a try!

Can I substitute for the almond or oat flour?

As with all baking, I do not recommend it! Since these flours are not 1:1 subs, I cannot say what the end result will be (though it would likely be much different). Baking is a science- I recommend always keeping the recipe as written for best results! 🙂

These gluten free lemon poppyseed pancakes are definitely going to be in your regular weekend breakfast rotation after you make these once- they are SO perfect 🙂 I cannot wait to hear what you think! Enjoy! xo

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Gluten Free Lemon Ricotta Pancakes

  • Author: Mia Swinehart
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 911 pancakes 1x
  • Category: Breakfast


Light and fluffy healthier gluten free lemon ricotta poppyseed pancakes!


  • 3/4 cup milk of choice
  • 1/2 cup whole milk ricotta
  • 2 large eggs
  • Zest of 1 large lemon
  • Juice of 1 large lemon
  • 1 tsp vanilla extract
  • 1/4 cup coconut sugar
  • 1 + 1/2 cups almond flour
  • 1/2 cup oat flour
  • 1 + 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 tbsp poppyseeds


  1. Whisk together the milk, ricotta, eggs, lemon zest, lemon juice, and vanilla until smooth.
  2. Fold in all of the remaining ingredients.
  3. Allow batter to sit while you heat a pan or griddle over medium heat with butter or coconut oil.
  4. Scoop batter out into about 1/4 cup for each pancake. Cook for 3-4 minutes, until browned and easy to flip. Flip and cook for another 1-2 minutes, or until cooked through. Serve with toppings of choice and enjoy!

Breakfast, Gluten Free, Recipes, Vegetarian


Apr 5, 2022

Gluten Free Lemon Ricotta Pancakes

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Simple. Attainable. Gathered Nutrition.