The Stay At Home Chef · by Rachel Farnsworth★ 5.0 (7)
Easy Lemon Ricotta Pancakes
NUTRITION · PER SERVING20M COOK
CAL 6%·PRO 10%
CARBS 15G53% OF CAL
2G FIBER10G OTHER3G TOTAL SUGAR
FAT 3G27% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and fluffy pancakes made with ricotta cheese and brightened with fresh lemon. Tender pancakes with subtle citrus flavor, perfect for a simple breakfast.
mainamericaneggs🍳 skillet🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 12- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 3/4 cup ricotta cheese
- 2 eggs
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
At a glance
PER SERVING · TIME 20M
CAL 6%·PRO 10%
CARBS 15G53% OF CAL
2G FIBER10G OTHER3G TOTAL SUGAR
FAT 3G27% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 240mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 108mg
- Calcium
- 71mg
- Iron
- 0.72mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 240MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.