Tastes Better From Scratch · by Lauren Allen★ 5.0 (5)
Lemon Ricotta Pancakes
NUTRITION · PER SERVING15M COOK
CAL 7%·PRO 11%
CARBS 19G53% OF CAL
3G FIBER9G OTHER7G TOTAL SUGAR
FAT 6G35% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and fluffy pancakes made with ricotta cheese and bright lemon zest, topped with berries. A gourmet pancake breakfast ready in 20 minutes.
mainamericanbaked goodeggs🍳 skillet⚡ microwavevegetarian
View the full recipe on Tastes Better From Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 5 Tablespoons butter ((71g))
- 1 cup milk ((240ml))
- 1 1/2 cups all-purpose flour ((187g))
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs (, yolks and whites separated)
- 2 Tablespoons granulated sugar
- zest from 1 lemon ((about 1 Tablespoon))
- 1 teaspoon vanilla extract
- 3/4 cup ricotta cheese* ((185g), homemade recipe in notes)
- fresh berries (, for serving)
At a glance
PER SERVING · TIME 15M
CAL 7%·PRO 11%
CARBS 19G53% OF CAL
3G FIBER9G OTHER7G TOTAL SUGAR
FAT 6G35% OF CAL
2G SAT4G 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
- 10m
- Cook
- 5m
- Sodium
- 113mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 102mg
- Calcium
- 73mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 113MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.