Natasha's Kitchen · by Natasha Kravchuk★ 5.0 (91)
Fluffy Lemon Ricotta Pancakes (VIDEO)
NUTRITION · PER SERVING25M COOK
CAL 15%·PRO 26%
CARBS 29G39% OF CAL
3G FIBER20G OTHER6G TOTAL SUGAR
FAT 13G41% OF CAL
6G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light, fluffy ricotta pancakes brightened with lemon zest that puff beautifully when cooked. They're tender and delicate with subtle citrus flavor.
mainitalianbaked goodeggs🍳 skilletvegetarian
View the full recipe on Natasha's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/4 cup ricotta cheese ((14-15 oz will work))
- 3/4 cup low fat buttermilk ((or kefir))
- 3 large eggs
- 2 Tbsp granulated sugar
- 1 1/4 cups all-purpose flour ((5 1/2 oz))
- 1 Tbsp baking powder
- 1/4 tsp sea salt
- Zest of 1 lemon
- Olive oil or coconut oil to cook
At a glance
PER SERVING · TIME 25M
CAL 15%·PRO 26%
CARBS 29G39% OF CAL
3G FIBER20G OTHER6G TOTAL SUGAR
FAT 13G41% OF CAL
6G SAT7G 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
- 20m
- Sodium
- 133mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 337mg
- Calcium
- 213mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 133MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.