Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (1)
Lemon Ricotta Pancakes
NUTRITION · PER SERVING30M COOK
CAL 4%·PRO 6%
CARBS 9G53% OF CAL
1G FIBER6G OTHER2G TOTAL SUGAR
FAT 2G29% OF CAL
1G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and fluffy pancakes infused with lemon zest and creamy ricotta cheese, giving them a tender, melt-in-your-mouth texture. Perfect for a weekend brunch.
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Nutrition & ingredients
Ingredients
serves 22- 1 ¾ cups (210g) all-purpose flour
- 2 tablespoons (25g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- zest of 2 medium or 3 small lemons
- 1 cup (240mL) milk (whole milk is best)
- ¼ cup fresh lemon juice
- ¾ cup (186g) ricotta cheese
- 2 large eggs
- 1 teaspoon vanilla extract
- butter (for cooking)
At a glance
PER SERVING · TIME 30M
CAL 4%·PRO 6%
CARBS 9G53% OF CAL
1G FIBER6G OTHER2G TOTAL SUGAR
FAT 2G29% OF CAL
1G SAT1G 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
- 15m
- Cook
- 15m
- Sodium
- 103mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 82mg
- Calcium
- 39mg
- Iron
- 0.47mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 103MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.