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Gluten free ricotta pancakes (no xanthan gum)

There’s not many people who can resist a ricotta pancake. You can include me in that number, too – I can’t get enough of them. While I have a recipe in my cookbook, Intolerance Friendly Kitchen, I wanted an easy, blender version. This recipe for gluten free ricotta pancakes fits that bill.

Gluten free ricotta pancakes

These pancakes are gluten free, nut free, xanthan gum free and have a low FODMAP option. As we will discuss below, there’s an option to use all rice flour for a wholegrain version.

They are incredibly easy to make – simply blend the wet ingredients, mix with the dry and then add the milk. There is purpose to this method – it enables you to add precisely the right amount of milk to the batter. Ricotta tends to vary in it’s liquid content, so adding the milk after mixing the flour and ricotta mixture ensures you can see how much you need to add.

An aerial image of a white speckled ceramic plate on a white marble table topped with gluten free ricotta pancakes. The pancakes are topped with stewed strawberries.

Are these gluten free ricotta pancakes low FODMAP?

Not necessarily, but they can be. Ricotta contains moderate amounts of lactose in 120g serves. This recipe contains 500g ricotta and makes about 9 medium pancakes, which means each pancake contains approximately 55.5g ricotta.

There is another solution, however! Make your own lactose free ricotta. It’s easy to do and means you can safely eat your fill of these ricotta pancakes without adverse effects.

Aside from the ricotta, the remaining ingredients for these pancakes are low FODMAP. I would recommend serving them with maple syrup (as opposed to honey) and low FODMAP berries to keep the whole dish low FODMAP.

A side on image of a stack of gluten free ricotta pancakes on a white plate atop a white marble table. The pancakes have been drizzled with honey which drips down the sides of the stack.

Tips for your gluten free ricotta pancakes

My primary tip is in relation to the ricotta. For these pancakes, I have tested store bought softer style ricotta (as in the type in the plastic containers here in Australia) as opposed to the firmer deli style variety. The style of ricotta you choose has bearing on how much liquid it will add to the pancake batter.

To counteract this variable, I have designed the recipe so that the milk is added last, after the blended wet ingredients and flour are mixed together. This way you can assess the thickness of your pancake batter and adjust it accordingly.

For a crumbly and dry deli style ricotta, you will likely need more liquid than the recipe specifies. The recipe, as mentioned, has been tested with the runnier style of ricotta. As such, the milk quantity in the recipe should be correct for that style of ricotta.

However, as always: gluten free flour varies enormously in it’s asborbency. There’s no uniform standard for milling, type of grain used (particularly for white rice flour) etc. The absorbency will also vary in differing climates, countries and humidities.

As such, you always need to use your intuition and add what works for your flour. If your batter doesn’t look like the recipe indicates it should, add milk (or extra flour) to course correct.

A side on image of gluten free ricotta pancakes drizzled with honey and sprinkled with icing sugar. The stack sits on a white plate atop a white marble table in contrasting sunlight.

Substitution notes for your gluten free ricotta pancakes

There aren’t many! I have not tested this recipe without eggs, ricotta or white rice flour. Unfortunately, these are critical ingredients to these pancakes. I do have a cassava flour pancake recipe which is rice flour free. There’s also a choose your own adventure style pancake recipe in Intolerance Friendly Kitchen. This can use a number of flour combinations.

In terms of the flours, you do have a small amount of flexibility. This recipe works with all rice flour or mostly rice flour with a bit of tapioca flour for elasticity and bite. It’s up to you which option you’d like to choose. I will say I found the version with starch ever so slightly easier to flip when baking.

An aerial image of gluten free ricotta pancakes drizzled with honey and sprinkled with icing sugar. The stack sits on a white plate atop a white marble table in contrasting sunlight.

More gluten free breakfast recipes without xanthan gum

A side on image of gluten free ricotta pancakes drizzled with honey and sprinkled with icing sugar. The stack sits on a white plate atop a white marble table in contrasting sunlight.

Gluten free ricotta pancakes (xanthan gum free, nut free)

Makes 9-11 pancakes which serves 3-4 people depending on appetite (these are very filling)
*Tablespoons are in Australian tablespoons, which are 20ml as opposed to the more common 15ml. Use ml for international accuracy.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine Food Intolerance Friendly
Servings 4 people


Wet ingredients:

  • 500 g ricotta (see notes)
  • 2 extra large eggs 45-55g, weighed out of shell
  • 75 g caster sugar
  • 40 ml (2 tablespoons)* neutral oil

To finish:

  • 175 g fine white rice flour
  • 25 g tapioca flour
  • 1/4 teaspoon (1.5g) baking soda (not baking powder)
  • Pinch of fine salt
  • Lemon zest optional to taste
  • 20-60 ml (1-3 tablespoons)* milk of choice to achieve the right batter consistency
  • Vanilla bean extract or paste optional to taste

To cook/serve:

  • Neutral oil for frying (optional)


  • Blend the wet ingredients in a food processor until smooth. Set aside.
  • Whisk together the flours, baking soda, salt and optional lemon zest in a medium mixing bowl.
  • Pour the blended mixture into the dry ingredients, scraping as much batter as possible from the blender.
  • Whisk to combine, then assess your batter. The ideal consistency for these pancakes is just spoonable. The batter should not be so thick that it doesn’t drizzle off the spoon. However, it also shouldn’t be too runny that it doesn’t stay on the spoon. I like to spoon the batter into the pan, then have the ability to spread it with ease into the shape I want without it spreading by itself. That is the consistency I aim for.
  • Add milk to reach this consistency (if you need to) and the vanilla, if you are using it.
  • Heat a good quality pan thoroughly over a medium heat. Once thoroughly heated, turn the heat down and add a small amount of oil or butter. Spoon around 2 tablespoons of batter into the pan and use a spoon to spread it to your desired shape. Cook until the top is bubbling, then flip and cook a minute longer. Adjust the heat based on the first pancake before cooking the rest of the pancakes. I generally get about 9-11 pancakes per batch using 2 tablespoons of batter per pancake.
  • Serve immediately with toppings of your choice.


  • I used the slightly more liquid variety of ricotta bought in plastic containers at the shops. If you use deli ricotta, drier ricotta or heavily strained ricotta, you will need to use more milk than I have specified. At it to achieve the batter thickness specified in the recipe.
  • For low FODMAP ricotta pancakes, use my lactose free ricotta recipe.
  • I find that you can cook these pancakes without oil provided the pan is very thoroughly heated prior to use. I recommend using oil for the first pancake and then cooking them straight on the pan if you have no issues. 
Keyword gluten free pancakes, gluten free ricotta pancakes, ricotta pancakes
Tried this recipe?Let us know how it was!


    1. Unfortunately not! Oat milk isn’t thick like ricotta so it would make the batter way too thin.

      Is your allergy to dairy? If so, I’m (gradually) working on a gluten free vegan pancake recipe which might work better for you 🙂

      I hope to post it soon!

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