The Girl & The Fig’s Gluten-Free Ricotta Pancakes with Apple Butter and Whipped Orange Mascarpone

One of our readers told us she had amazing gluten-free pancakes at The Girl & The Fig restaurant in Sonoma, California, so we did the only sane thing to do: hopped in the car, went up there, tried them for ourselves. Then we fell in love and begged for the recipe. Now we can all make outstanding restaurant-quality pancakes at home! Notes: If you don't like citrus flavors, skip the orange zest, and if you don’t have a griddle, make one or two pancakes at a time in a pan, adding a bit of butter between batches.

Servings 16 pancakes


  • 11/4 cups ricotta cheese
  • 8 tablespoons 4 ounces/1 stick unsalted butter, divided
  • 3 eggs
  • 4 cups Pamela’s Baking & Pancake Mix available at stores nationwide and online
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon orange zest
  • 1 cup Apple Butter recipe below; optional
  • 1 recipe Orange Whipped Mascarpone recipe below; optional
  • Powdered sugar for garnish (optional)


  1. Place cheesecloth or a paper towel over a sieve and drain the ricotta until relatively dry, at least 30 minutes.
  2. Melt 4 tablespoons of the butter. In a bowl, mix together the eggs, 3 cups water, and the melted butter until combined. Gently mix in the pancake mix until incorporated, then mix in the strained ricotta, vanilla, and orange zest.
  3. Preheat a griddle over medium heat. Melt 1 tablespoon of the butter, then pour 1/2 cup portions of batter onto the griddle. When bubbles begin to form on the top of the pancake, flip and cook until done, about 1 minute longer. Repeat until all of the batter is used.

  4. Garnish with a scoop of Apple Butter, top with Orange Whipped Mascarpone, sprinkle with powdered sugar, and serve.

Apple Butter Recipe

This luscious apple butter is served atop the best pancakes we’ve ever had, which we found at The Girl & The Fig restaurant in Sonoma, California, after a reader tipped us off. Apple butter keeps for years in sterilized, sealed jars and up to 3 weeks airtight in the fridge. Want to make less? Halve the recipe.
Servings 4 pints


  • 5 pounds in-season Gravenstein or Granny Smith apples cored, peeled, and diced
  • 1 ⁄2 cup water
  • 1 ⁄2 cup sugar
  • 1 ⁄2 cup firmly packed brown sugar
  • 1 2-inch stick cinnamon
  • Pinch of nutmeg
  • 1 ⁄2 teaspoon kosher salt
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons apple cider

Orange Whipped Mascarpone Recipe

The Girl & The Fig restaurant in Sonoma, California, serves a fat dollop of this sweet topping—along with homemade apple butter—on their amazing pancakes.
Servings 2 cups


  • 1/2 ⁄cup mascarpone cheese
  • 1/2 ⁄cup heavy cream
  • 1/4 ⁄cup powdered sugar
  • Zest of 1 orange
  • 11/2 teaspoons Grand Marnier optional


  1. In a stand mixer fitted with the whisk attachment, whisk the mascarpone on medium speed until softened, 1 to 2 minutes. Add the cream and sugar and mix over low speed until incorporated. Slowly increase the speed to medium and whisk until the mixture is stiff. Fold in the orange zest and Grand Marnier.