35+ Irresistible Saturday Gluten-Free Griddle Recipes for Every Taste

Saturday mornings are the perfect opportunity to slow down and enjoy a leisurely breakfast or brunch with loved ones.

For those following a gluten-free lifestyle, finding satisfying and delicious breakfast options can sometimes be a challenge. But fear not!

We’ve gathered a collection of over 35+ Saturday gluten-free griddle recipes that will not only fuel your day but also satisfy your taste buds.

Whether you’re in the mood for something sweet like fluffy pancakes or savory dishes such as zucchini fritters, there’s something here for everyone.

These recipes feature a variety of gluten-free flours, nutritious ingredients, and creative flavor combinations that will help you enjoy your weekend mornings with ease.

From vibrant matcha pancakes to comforting cinnamon sweet potato stacks, each recipe is designed to be both flavorful and gluten-free, ensuring that your breakfast is as delicious as it is wholesome.

So, get your griddle ready, gather your ingredients, and explore these exciting gluten-free recipes that will make every Saturday morning feel special.

35+ Irresistible Saturday Gluten-Free Griddle Recipes for Every Taste

With these 35+ Saturday gluten-free griddle recipes, there’s no shortage of tasty and nutritious options to start your weekend.

Whether you’re craving something sweet or savory, these dishes will help you create a memorable breakfast that’s satisfying, healthy, and free from gluten.

The versatility of griddle cooking makes these recipes easy to prepare and perfect for sharing with family and friends.

So, say goodbye to boring breakfasts and welcome the weekend with a variety of flavorful, gluten-free griddle recipes that will inspire your mornings for weeks to come.

Banana Oat Pancakes

These Banana Oat Pancakes are fluffy, naturally sweetened, and packed with fiber, making them the perfect gluten-free Saturday morning treat. With a touch of cinnamon and the creamy richness of bananas, these pancakes are both nutritious and indulgent. Whether you’re hosting brunch or enjoying a cozy morning with family, this recipe will be a hit.

Ingredients:

• 2 ripe bananas
• 2 large eggs
• 1 cup gluten-free rolled oats
• 1/4 cup almond milk (or milk of choice)
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp vanilla extract
• A pinch of salt
• Coconut oil or butter for cooking

Instructions:

1. In a blender, combine the bananas, eggs, oats, almond milk, baking powder, cinnamon, vanilla extract, and salt. Blend until the batter is smooth.
2. Heat a griddle or non-stick skillet over medium heat. Lightly grease with coconut oil or butter.
3. Pour 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2-3 minutes.
4. Serve warm with your favorite toppings, such as fresh fruit, maple syrup, or a dollop of yogurt.

These Banana Oat Pancakes are a delightful way to start your weekend. They’re easy to whip up, require minimal ingredients, and leave you feeling energized for the day ahead. Plus, they’re so delicious you won’t even miss the gluten!

Savory Sweet Potato Griddle Cakes

Switch things up with these Savory Sweet Potato Griddle Cakes! Packed with hearty sweet potato, fresh herbs, and a touch of Parmesan, these gluten-free cakes are versatile and satisfying. Perfect for brunch or a savory breakfast, they pair wonderfully with a side of greens or a poached egg.

Ingredients:

• 1 cup cooked and mashed sweet potato
• 1/2 cup gluten-free all-purpose flour
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley or chives
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. In a mixing bowl, combine the sweet potato, flour, egg, Parmesan, herbs, garlic powder, paprika, salt, and pepper. Mix until a thick batter forms.
2. Heat a griddle or skillet over medium heat and add a drizzle of olive oil.
3. Scoop 1/4 cup portions of the batter onto the griddle and flatten slightly with a spatula.
4. Cook for 3-4 minutes per side, until golden brown and cooked through.
5. Serve warm with sour cream, avocado slices, or your favorite savory toppings.

These Savory Sweet Potato Griddle Cakes are a game-changer for weekend breakfasts. They’re loaded with flavor, quick to prepare, and gluten-free to boot! Enjoy them as a stand-alone dish or as part of a larger meal.

Lemon Poppy Seed Pancakes

Light, zesty, and bursting with flavor, these Lemon Poppy Seed Pancakes are a refreshing gluten-free option for your Saturday mornings. The bright citrus flavor combined with the delicate crunch of poppy seeds creates a sophisticated twist on traditional pancakes.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1 tbsp poppy seeds
• 1 tbsp sugar or honey
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 3/4 cup almond milk (or milk of choice)
• 1 large egg
• Zest of 1 lemon
• 1 tbsp lemon juice
• 2 tbsp melted butter or coconut oil

Instructions:

1. In a bowl, whisk together the flour, poppy seeds, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, mix the almond milk, egg, lemon zest, lemon juice, and melted butter.
3. Gradually combine the wet and dry ingredients until smooth.
4. Heat a griddle over medium heat and lightly grease with butter or oil.
5. Pour 1/4 cup of batter onto the griddle and cook for 2-3 minutes per side until golden.
6. Serve with a drizzle of lemon glaze, powdered sugar, or fresh berries.

These Lemon Poppy Seed Pancakes are a bright and cheerful addition to your weekend breakfast repertoire. They’re easy to make, gluten-free, and packed with a fresh, tangy flavor that’s sure to become a family favorite.

Blueberry Almond Flour Pancakes

These Blueberry Almond Flour Pancakes are the perfect combination of light, fluffy, and flavorful. Using almond flour as the base, they’re naturally gluten-free and packed with protein and healthy fats. The juicy blueberries bring a burst of sweetness to each bite, making these pancakes a satisfying and nutritious start to your weekend.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup almond milk (or milk of choice)
• 1 tsp vanilla extract
• 1 tbsp honey or maple syrup
• 1/2 cup fresh or frozen blueberries
• Coconut oil or butter for cooking

Instructions:

1. In a large bowl, whisk together the almond flour, baking powder, baking soda, and salt.
2. In a separate bowl, whisk the eggs, almond milk, vanilla extract, and honey until smooth.
3. Combine the wet and dry ingredients and stir until the batter is thick and well-combined.
4. Gently fold in the blueberries.
5. Heat a griddle or skillet over medium heat and grease with coconut oil or butter.
6. Pour 1/4 cup portions of batter onto the griddle and cook for 2-3 minutes per side, until golden brown.
7. Serve warm with additional blueberries and maple syrup.

These Blueberry Almond Flour Pancakes are a protein-packed, gluten-free alternative to traditional pancakes. They’re simple to make and provide the perfect balance of flavor and nutrition. The blueberries add a delightful pop of sweetness, and the almond flour ensures a satisfying, tender texture. Ideal for a healthy breakfast or brunch!

Coconut Flour Banana Pancakes

Coconut Flour Banana Pancakes are the perfect gluten-free alternative to your typical pancakes, offering a soft, moist texture and a naturally sweet flavor. The combination of coconut flour and ripe bananas creates a decadent yet healthy pancake, perfect for a leisurely Saturday morning or a nourishing breakfast on the go.

Ingredients:

• 1/4 cup coconut flour
• 2 large eggs
• 1 ripe banana, mashed
• 1/4 cup almond milk (or milk of choice)
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• A pinch of salt
• Coconut oil or butter for cooking

Instructions:

1. In a bowl, whisk together the coconut flour, eggs, mashed banana, almond milk, baking powder, vanilla extract, and salt until smooth.
2. Let the batter sit for a couple of minutes to thicken, as coconut flour absorbs moisture quickly.
3. Heat a griddle or skillet over medium heat and grease with coconut oil or butter.
4. Pour 2-3 tablespoons of batter onto the griddle for each pancake. Cook for about 2-3 minutes per side, until golden brown.
5. Serve with your favorite toppings like honey, fresh berries, or a dollop of Greek yogurt.

These Coconut Flour Banana Pancakes are a perfect choice for those seeking a gluten-free breakfast that’s both light and satisfying. The natural sweetness of the banana pairs beautifully with the subtle coconut flavor, and the pancakes are packed with fiber and healthy fats. They’re sure to keep you full and energized for the day ahead.

Zucchini Herb Fritters

Zucchini Herb Fritters are a savory, gluten-free griddle recipe that combines fresh zucchini with aromatic herbs for a light and flavorful breakfast or brunch dish. These fritters are crispy on the outside, tender on the inside, and incredibly versatile. Serve them with a dollop of sour cream or a side of avocado for a delicious meal.

Ingredients:

• 2 medium zucchinis, grated
• 2 large eggs
• 1/4 cup gluten-free breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. Grate the zucchinis and place them in a clean kitchen towel. Squeeze out the excess moisture.
2. In a mixing bowl, combine the grated zucchini, eggs, breadcrumbs, Parmesan cheese, parsley, dill, garlic powder, onion powder, salt, and pepper. Mix until well-combined.
3. Heat a griddle or skillet over medium heat and add a bit of olive oil.
4. Scoop 2-3 tablespoons of the zucchini mixture onto the griddle and flatten slightly.
5. Cook the fritters for 3-4 minutes per side until golden and crispy.
6. Serve warm with a side of sour cream, avocado, or a drizzle of tzatziki sauce.

These Zucchini Herb Fritters are a tasty, gluten-free way to enjoy the abundant flavor of fresh zucchini. The crispy exterior and soft interior are complemented by the fragrant herbs, making them a delightful addition to any meal. Whether as a savory breakfast or a light lunch, these fritters are sure to satisfy your taste buds.

Apple Cinnamon Quinoa Pancakes

These Apple Cinnamon Quinoa Pancakes are a wholesome, gluten-free option for those craving a hearty breakfast. Made with quinoa flour, which is rich in protein and fiber, and sweetened naturally with apples, these pancakes are both nutritious and satisfying. The warm cinnamon spice enhances the apples’ natural sweetness, making them a delicious fall-inspired treat that’s perfect for any Saturday morning.

Ingredients:

• 1 cup quinoa flour
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup unsweetened applesauce
• 1/4 cup almond milk (or milk of choice)
• 1 tsp vanilla extract
• 1 small apple, peeled and grated
• Coconut oil or butter for cooking

Instructions:

1. In a large bowl, whisk together quinoa flour, baking powder, cinnamon, nutmeg, and salt.
2. In a separate bowl, combine the eggs, applesauce, almond milk, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until the batter is smooth. Fold in the grated apple.
4. Heat a griddle or skillet over medium heat and grease with coconut oil or butter.
5. Pour 1/4 cup of batter onto the griddle and cook for 2-3 minutes per side until golden brown.
6. Serve warm with extra cinnamon, fresh apple slices, or a drizzle of maple syrup.

Apple Cinnamon Quinoa Pancakes offer a perfect blend of flavors and textures that are both filling and healthy. The quinoa flour gives the pancakes a slightly nutty flavor while providing a solid dose of protein, and the apples add a fresh, juicy sweetness. Whether you’re enjoying them for breakfast or brunch, these pancakes will leave you feeling nourished and satisfied.

Chia Seed Pancakes with Almond Butter

These Chia Seed Pancakes with Almond Butter are not only gluten-free but packed with superfoods! Chia seeds provide a nutritional boost with their omega-3 fatty acids, fiber, and protein, while almond butter adds creaminess and richness. Perfect for a weekend breakfast or brunch, these pancakes are a great way to start your day on a healthy note.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 2 tbsp chia seeds
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup almond milk (or milk of choice)
• 1/4 cup almond butter
• 1 tsp vanilla extract
• Coconut oil or butter for cooking

Instructions:

1. In a large bowl, whisk together the gluten-free flour, chia seeds, baking powder, and salt.
2. In a separate bowl, whisk the eggs, almond milk, almond butter, and vanilla extract.
3. Combine the wet and dry ingredients and stir until smooth. Let the batter sit for a few minutes to allow the chia seeds to absorb moisture.
4. Heat a griddle or skillet over medium heat and grease with coconut oil or butter.
5. Pour 1/4 cup portions of batter onto the griddle and cook for 2-3 minutes per side, until golden brown.
6. Serve with extra almond butter, sliced bananas, or a drizzle of honey.

These Chia Seed Pancakes with Almond Butter are a fantastic gluten-free breakfast that’s both nutrient-dense and incredibly satisfying. The chia seeds provide a health boost, while the almond butter gives the pancakes a rich, creamy texture. Whether you’re fueling up for a busy day or enjoying a lazy weekend brunch, these pancakes are a delicious and wholesome choice.

Cornmeal Zucchini Pancakes

Cornmeal Zucchini Pancakes are a savory, gluten-free option that pairs the mild sweetness of cornmeal with the fresh, green goodness of zucchini. Perfect for a savory Saturday breakfast or brunch, these pancakes are light, crispy, and packed with flavor. Serve them with a dollop of sour cream or a sprinkle of cheese for a delightful twist.

Ingredients:

• 1 cup cornmeal
• 1/4 cup gluten-free all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp ground black pepper
• 2 large eggs
• 1/2 cup milk of choice (or water)
• 1 medium zucchini, grated
• 1/4 cup grated Parmesan cheese (optional)
• Coconut oil or butter for cooking

Instructions:

1. Grate the zucchini and squeeze out any excess moisture using a clean kitchen towel.
2. In a large bowl, whisk together cornmeal, flour, baking powder, garlic powder, onion powder, and black pepper.
3. In a separate bowl, whisk the eggs and milk (or water) together.
4. Combine the wet and dry ingredients and stir in the grated zucchini and Parmesan cheese, if using.
5. Heat a griddle or skillet over medium heat and grease with coconut oil or butter.
6. Pour 1/4 cup portions of batter onto the griddle, spreading slightly with a spatula.
7. Cook for 3-4 minutes per side, until golden and crisp.
8. Serve warm with sour cream, salsa, or a side of avocado.

Cornmeal Zucchini Pancakes are a savory delight that brings together the crisp texture of cornmeal and the mild flavor of zucchini. They’re the perfect gluten-free option for those who prefer a more savory breakfast or brunch. With their crispy exterior and soft interior, these pancakes are a great way to enjoy vegetables in a delicious, satisfying form.

Cinnamon Sweet Potato Pancakes

These Cinnamon Sweet Potato Pancakes are a warm, hearty gluten-free breakfast option that blends the natural sweetness of sweet potatoes with a comforting cinnamon flavor. The sweet potatoes provide a rich texture and earthy flavor, while the cinnamon spice adds a cozy depth. These pancakes are perfect for those seeking a filling and healthy way to start their day.

Ingredients:

• 1 cup mashed sweet potato (cooked)
• 1 cup gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 large eggs
• 1/4 cup almond milk (or milk of choice)
• 1 tsp vanilla extract
• 2 tbsp maple syrup or honey
• Coconut oil or butter for cooking

Instructions:

1. In a large bowl, whisk together the mashed sweet potato, gluten-free flour, baking powder, cinnamon, and nutmeg.
2. In another bowl, whisk the eggs, almond milk, vanilla extract, and maple syrup.
3. Combine the wet and dry ingredients, stirring until the batter is smooth.
4. Heat a griddle or skillet over medium heat and lightly grease with coconut oil or butter.
5. Pour 1/4 cup of batter onto the griddle for each pancake and cook for 3-4 minutes per side, until golden brown.
6. Serve warm with maple syrup, extra cinnamon, or fresh fruit.

These Cinnamon Sweet Potato Pancakes are the ideal gluten-free breakfast, offering a balance of natural sweetness and warming spices. The sweet potato adds a silky texture and a nutrient boost, making this dish both satisfying and delicious. Whether you’re preparing for a busy day or enjoying a leisurely weekend brunch, these pancakes are sure to delight.

Matcha Coconut Pancakes

For a vibrant and energizing gluten-free breakfast, these Matcha Coconut Pancakes are a unique choice. The earthy flavor of matcha combined with the tropical sweetness of coconut creates a delightful contrast. Not only are these pancakes bursting with antioxidants, but they’re also light and fluffy, making them an exciting way to start your Saturday.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1 tbsp matcha powder
• 1/4 cup shredded coconut (unsweetened)
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 3/4 cup coconut milk (or milk of choice)
• 1 tbsp honey or maple syrup
• 1/2 tsp vanilla extract
• Coconut oil or butter for cooking

Instructions:

1. In a bowl, whisk together the gluten-free flour, matcha powder, shredded coconut, baking powder, and salt.
2. In another bowl, whisk together the eggs, coconut milk, honey, and vanilla extract.
3. Combine the wet and dry ingredients and stir until smooth.
4. Heat a griddle or skillet over medium heat and lightly grease with coconut oil or butter.
5. Pour 1/4 cup of batter onto the griddle for each pancake and cook for 2-3 minutes per side, until golden.
6. Serve with fresh fruit, coconut flakes, or a drizzle of honey.

Matcha Coconut Pancakes are an energizing and delicious gluten-free breakfast option, combining the benefits of matcha with the tropical flair of coconut. These pancakes are light, fluffy, and filled with flavor, making them a fun and nourishing choice for a Saturday morning. The antioxidant-rich matcha helps kickstart your day with a boost, and the coconut adds a sweet, satisfying twist.

Carrot Ginger Pancakes

Carrot Ginger Pancakes are a flavorful, gluten-free way to enjoy the freshness of carrots with a zesty kick of ginger. These pancakes have a soft and moist texture, with the natural sweetness of carrots and the warmth of ginger. Perfect for a healthy and indulgent breakfast, they’re great for those who want to enjoy a nutrient-packed dish.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup grated carrots
• 1/4 cup ground flaxseed
• 1 tsp ground ginger
• 1 tsp baking powder
• 1/4 tsp ground cinnamon
• 2 large eggs
• 1/2 cup almond milk (or milk of choice)
• 1 tbsp honey or maple syrup
• 1/2 tsp vanilla extract
• Coconut oil or butter for cooking

Instructions:

1. In a large bowl, whisk together the gluten-free flour, flaxseed, ginger, cinnamon, and baking powder.
2. In another bowl, whisk together the eggs, almond milk, honey, and vanilla extract.
3. Stir the grated carrots into the wet ingredients, then combine the wet and dry ingredients until the batter is smooth.
4. Heat a griddle or skillet over medium heat and lightly grease with coconut oil or butter.
5. Pour 1/4 cup of batter onto the griddle for each pancake and cook for 3-4 minutes per side, until golden brown.
6. Serve warm with a drizzle of honey or maple syrup and a sprinkle of extra cinnamon.

Carrot Ginger Pancakes are a wonderful way to enjoy vegetables in your breakfast while still indulging in a comforting dish. The carrots provide a natural sweetness, while the ginger adds a touch of spice that perfectly complements the soft texture. These pancakes are an excellent gluten-free choice for anyone looking for a healthy yet delicious start to their day.

Strawberry Almond Pancakes

These Strawberry Almond Pancakes are a fresh, gluten-free option that combines the natural sweetness of strawberries with the rich, nutty flavor of almonds. The almonds add a delightful crunch, while the strawberries provide juicy bursts of flavor. These pancakes are perfect for a fruity, protein-packed breakfast to start your weekend on a healthy note.

Ingredients:

• 1 cup almond flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup almond milk (or milk of choice)
• 1 tbsp honey or maple syrup
• 1/2 tsp vanilla extract
• 1/2 cup fresh strawberries, chopped
• Coconut oil or butter for cooking

Instructions:

1. In a large bowl, whisk together the almond flour, baking powder, and salt.
2. In another bowl, whisk together the eggs, almond milk, honey, and vanilla extract.
3. Combine the wet and dry ingredients and stir until smooth.
4. Gently fold in the chopped strawberries.
5. Heat a griddle or skillet over medium heat and lightly grease with coconut oil or butter.
6. Pour 1/4 cup of batter onto the griddle for each pancake and cook for 2-3 minutes per side until golden brown.
7. Serve warm with extra strawberries, maple syrup, or a dollop of Greek yogurt.

These Strawberry Almond Pancakes are a delightful and healthy gluten-free breakfast choice. The almond flour gives them a satisfying texture while providing protein and healthy fats, and the strawberries add a sweet and refreshing contrast. Whether you’re preparing a weekend brunch or just craving a fruity breakfast, these pancakes are sure to impress.

Pumpkin Spice Pancakes

These Pumpkin Spice Pancakes are the ultimate fall-inspired gluten-free treat, combining the rich flavor of pumpkin with aromatic spices like cinnamon, nutmeg, and cloves. Packed with fiber and nutrients from the pumpkin, these pancakes are a comforting and flavorful option for a chilly Saturday morning. They’re also perfect for anyone looking to enjoy the cozy flavors of autumn all year round.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup canned pumpkin puree
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 2 large eggs
• 3/4 cup almond milk (or milk of choice)
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• Coconut oil or butter for cooking

Instructions:

1. In a large bowl, whisk together the gluten-free flour, baking powder, cinnamon, nutmeg, ginger, and cloves.
2. In another bowl, whisk the eggs, almond milk, pumpkin puree, maple syrup, and vanilla extract until smooth.
3. Combine the wet and dry ingredients and stir until well mixed.
4. Heat a griddle or skillet over medium heat and lightly grease with coconut oil or butter.
5. Pour 1/4 cup of batter onto the griddle for each pancake and cook for 2-3 minutes per side until golden brown.
6. Serve warm with maple syrup, whipped cream, or chopped nuts.

Pumpkin Spice Pancakes are a delicious gluten-free option that brings the flavors of fall to your breakfast table. The pumpkin provides moisture and nutrients, while the spices create a warm, comforting flavor. These pancakes are perfect for autumn mornings or for anyone who wants a taste of pumpkin year-round.

Ricotta Lemon Pancakes

Ricotta Lemon Pancakes are a light, airy, and tangy gluten-free breakfast treat that combines the creamy richness of ricotta cheese with the fresh zest of lemon. These pancakes are incredibly fluffy and have a delicate, smooth texture, making them a refreshing choice for anyone craving a lighter, yet indulgent, weekend breakfast.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup ricotta cheese
• 2 large eggs
• 1/4 cup almond milk (or milk of choice)
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tbsp honey or maple syrup
• Coconut oil or butter for cooking

Instructions:

1. In a large bowl, whisk together the gluten-free flour, baking powder, and salt.
2. In a separate bowl, whisk the eggs, ricotta cheese, almond milk, lemon zest, lemon juice, and honey.
3. Combine the wet and dry ingredients, stirring until the batter is smooth and slightly thick.
4. Heat a griddle or skillet over medium heat and lightly grease with coconut oil or butter.
5. Pour 1/4 cup of batter onto the griddle for each pancake and cook for 2-3 minutes per side until golden brown.
6. Serve warm with fresh berries, whipped cream, or a drizzle of honey.

Ricotta Lemon Pancakes are a bright and airy gluten-free option for breakfast or brunch. The ricotta adds richness and fluffiness, while the lemon provides a fresh, zesty flavor that elevates these pancakes. Whether served with fruit or syrup, these pancakes offer a delicate and satisfying way to start your day.

Note: More recipes are coming soon!