Diethood · by Katerina Petrovska★ 5.0 (1)
Lemon Ricotta Pancakes
NUTRITION · PER SERVING25M COOK
CAL 12%·PRO 16%
CARBS 34G56% OF CAL
3G FIBER18G OTHER13G TOTAL SUGAR
FAT 8G30% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and fluffy ricotta pancakes bursting with bright lemon flavor and topped with strawberries and powdered sugar. An elegant brunch option.
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View the full recipe on Diethood →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 teaspoons lemon zest
- ¼ cup brown sugar
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 eggs
- 1 cup milk
- ¾ cup ricotta cheese
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter (melted)
- fresh strawberries or blueberries
- powdered sugar
At a glance
PER SERVING · TIME 25M
CAL 12%·PRO 16%
CARBS 34G56% OF CAL
3G FIBER18G OTHER13G TOTAL SUGAR
FAT 8G30% OF CAL
4G 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
- 15m
- Sodium
- 216mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 210mg
- Calcium
- 114mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 216MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.