The Recipe Rebel · by Ashley Fehr★ 5.0 (1)
Lemon Ricotta Pancakes
NUTRITION · PER SERVING18M COOK
CAL 5%·PRO 7%
CARBS 13G49% OF CAL
1G FIBER9G OTHER3G TOTAL SUGAR
FAT 4G34% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and fluffy ricotta pancakes brightened with fresh lemon zest and juice. Tender and creamy inside, perfect for a special breakfast or weekend brunch.
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Nutrition & ingredients
Ingredients
serves 18- 2 cups all purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 lemons
- 1 cup milk
- ¾ cup ricotta cheese
- 2 tablespoons oil or melted butter
- 2 eggs
- 1 teaspoon vanilla
At a glance
PER SERVING · TIME 18M
CAL 5%·PRO 7%
CARBS 13G49% OF CAL
1G FIBER9G OTHER3G TOTAL SUGAR
FAT 4G34% OF CAL
1G SAT3G 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
- 8m
- Sodium
- 160mg
- 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
- 82mg
- Calcium
- 48mg
- Iron
- 0.60mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 160MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.