Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (6)
Lemon Ricotta Pancakes
NUTRITION · PER SERVING30M COOK
CAL 21%·PRO 27%
CARBS 54G50% OF CAL
5G FIBER31G OTHER18G TOTAL SUGAR
FAT 17G36% OF CAL
9G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy ricotta pancakes brightened with lemon zest and juice. Moist and tender, perfect for breakfast.
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View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1½ cups all-purpose flour (spooned and leveled)
- 2 tablespoons cane sugar
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 1 cup milk (plus more as needed)
- ½ cup whole milk ricotta cheese
- 2 large eggs
- 3 tablespoons unsalted butter (melted and cooled slightly, or neutral oil, plus more for the pan)
- 2 tablespoons lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- Maple syrup (for serving)
At a glance
PER SERVING · TIME 30M
CAL 21%·PRO 27%
CARBS 54G50% OF CAL
5G FIBER31G OTHER18G TOTAL SUGAR
FAT 17G36% OF CAL
9G SAT8G 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
- 20m
- Sodium
- 99mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 311mg
- Calcium
- 189mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 99MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.