Lemon Ricotta Pancakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and fluffy ricotta pancakes with bright lemon tang and subtle vanilla sweetness. A special brunch dish that's easy to prepare and feels indulgent despite being relatively simple.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1/4 cup coconut oil ((52 g))
- 1 cup ricotta ((244 g))
- 2 eggs
- 1/4 cup maple syrup ((78 g))
- 1 cup milk ((dairy or almond))
- 1 teaspoon vanilla extract
- 2 cups all purpose flour ((or white whole wheat; 250 g; fluffed, spooned & levelled))
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 lemon, zested ((roughly 1 tablespoon lemon zest))
At a glance
PER SERVING · TIME 30M
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
- 112mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 76mg
- Calcium
- 65mg
- Iron
- 0.66mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 112MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.