The Chunky Chef · by The Chunky Chef★ 5.0 (3)
Lemon Ricotta Pancakes
NUTRITION · PER SERVING35M COOK
CAL 30%·PRO 48%
CARBS 63G42% OF CAL
6G FIBER40G OTHER18G TOTAL SUGAR
FAT 27G41% OF CAL
11G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft and fluffy pancakes made with ricotta and brightened with lemon zest. Light and tender, special enough for brunch but easy enough for any morning.
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Nutrition & ingredients
Ingredients
serves 4- 1-3/4 cups all purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1-1/2 cups buttermilk
- 2 eggs
- 1 tsp vanilla extract
- 2 Tbsp vegetable oil
- 2 cups ricotta cheese
- 4 Tbsp granulated sugar
- 2 Tbsp lemon zest
- Butter for griddle
At a glance
PER SERVING · TIME 35M
CAL 30%·PRO 48%
CARBS 63G42% OF CAL
6G FIBER40G OTHER18G TOTAL SUGAR
FAT 27G41% OF CAL
11G SAT16G 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
- 30m
- Sodium
- 840mg
- 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
- 681mg
- Calcium
- 431mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 840MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.