Gluten Free Ricotta Pancakes Recipe

Gluten Free Ricotta Pancakes with Apple Butter

We were tipped off by a reader about this outrageously delicious gluten free pancake recipe from the Girl & the Fig in downtown Sonoma. The apple butter and orange whipped mascarpone toppings are optional, but make them to take this brunch dish over the top.

The Girl & the Fig Ricotta Pancakes

MAKES 16 PANCAKES If you don’t have a griddle, make one or two at a time in a frying pan, adding a bit of butter to the pan between batches.


  • 1-1/4 cups ricotta cheese
  • 8 tablespoons (4 ounces/1 stick) unsalted butter, divided
  • 3 eggs
  • 4 cups Pamela's Baking and Pancake Mix
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon orange zest
  • 1 cup Apple Butter (below; optional)
  • 1 recipe Orange Whipped Mascarpone (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 ½ 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

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


  • 1/2 cup mascarpone cheese
  • 1/2 cup heavy cream
  • 1/4 cup powdered sugar
  • Zest of 1 orange
  • 1-1/2 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.

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