Lemon Ricotta Pancakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light, fluffy ricotta pancakes brightened with fresh lemon zest and served with optional blueberries. They're tender and slightly tangy, perfect for breakfast or brunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 8- 2 large eggs (room temperature)
- 1¾ tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 pinch salt
- 7¼ tablespoons ricotta (room temperature)
- 4-5 tablespoons milk whole/heavy (divided)
- ¾ cup + 1 tablespoon all purpose flour ((101 grams total, if you double the recipe then double this amount))
- 2 tablespoons butter (melted and cooled a couple of minutes)
- 1 tablespoon zest
- 2 tablespoons lemon juice
- 3 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 1 pinch cinnamon
- 2 tablespoons water
- 1 teaspoon lemon juice
- 1¼ cups blueberries (fresh or frozen unthawed)
At a glance
PER SERVING · TIME 23M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 3m
- Sodium
- 77mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 101mg
- Calcium
- 59mg
- Iron
- 0.77mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 77MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.