The Recipe Critic · by Alyssa Rivers★ 5.0 (3)
Lemon Ricotta Pancakes
NUTRITION · PER SERVING15M COOK
CAL 9%·PRO 8%
CARBS 36G76% OF CAL
0G FIBER12G OTHER23G TOTAL SUGAR
FAT 3G13% OF CAL
1G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy ricotta pancakes brightened with fresh lemon and topped with blueberries. Light, tender, and slightly tangy—a breakfast upgrade from ordinary pancakes.
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Nutrition & ingredients
Ingredients
serves 12- 1 1/2 cups flour
- 2 Tablespoons sugar
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/2 cup ricotta
- 1 teaspoon vanilla
- juice of one lemon and zest
- Blueberry Syrup (for serving )
At a glance
PER SERVING · TIME 15M
CAL 9%·PRO 8%
CARBS 36G76% OF CAL
0G FIBER12G OTHER23G TOTAL SUGAR
FAT 3G13% 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
- 5m
- Cook
- 10m
- Sodium
- 190mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 53mg
- Calcium
- 55mg
- Iron
- 0.88mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 190MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.