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Lemon Ricotta Mochi Pancakes
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5 from 7 votes

Lemon Ricotta Mochi Pancakes

A gluten free take on lemon ricotta pancakes. These pancakes are made with lemon juice, ricotta cheese, and sweet rice flour.
Prep Time10 mins
Cook Time30 mins
Course: Breakfast
Cuisine: American, Asian
Keyword: lemon ricotta mochi pancakes, lemon ricotta pancakes
Servings: 12 pancakes
Calories: 228kcal


  • 6 tbsp unsalted butter melted
  • ½ cup granulated sugar
  • 2 eggs
  • 1 egg yolk
  • 1 cup whole milk
  • 1 tsp vanilla extract
  • ¼ cup lemon juice
  • Zest of 1 lemon
  • ½ cup ricotta cheese
  • ½ tsp salt
  • 2 cups sweet rice flour
  • 1 tsp baking powder


  • Combine sugar and melted butter in a bowl. Whisk until well combined.
  • Add the eggs and egg yolk to the bowl. Whisk until combined.
  • Add milk, vanilla extract, lemon juice, zest of 1 lemon, ricotta cheese, and salt. Mix until combined.
  • Lastly, add in the sweet rice flour and baking powder. Mix until a thick batter forms.
  • Heat some butter over medium low heat. Make sure to use a nonstick pan. Don't be afraid to lower the heat if the pan looks like it's getting too hot.
  • Use a 1/3 cup measuring cup to spoon the batter into the center of the pan. Move the measuring cup in a circular motion to get the circular disk shape.
  • Cook for 2 minutes until bubbles start to appear. Flip and cook another 2 minutes.
  • Transfer to a plate and repeat the process with the rest of the batter.
  • Top the pancakes with fresh fruit, butter, and a drizzle of maple syrup.


Serving: 1pancake | Calories: 228kcal | Carbohydrates: 32g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 162mg | Potassium: 77mg | Fiber: 1g | Sugar: 10g | Vitamin A: 315IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 1mg