A Cozy Kitchen · by Adrianna Adarme★ 4.9 (10)
Lemon Ricotta Pancakes Recipe
NUTRITION · PER SERVING30M COOK
CAL 15%·PRO 19%
CARBS 35G47% OF CAL
3G FIBER11G SUGAR20G OTHER
FAT 12G38% OF CAL
7G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pancakes made with ricotta cheese and bright lemon zest. Light and indulgent, these are perfect for a special breakfast or brunch.
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Nutrition & ingredients
Ingredients
serves 4- 1 cup all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 3/4 cup whole milk
- 1/2 cup ricotta
- 1 large egg
- 1 lemon (zested)
- 1 teaspoon pure vanilla extract
- 2 tablespoons melted and cooled unsalted butter (plus more for the pan)
At a glance
PER SERVING · TIME 30M
CAL 15%·PRO 19%
CARBS 35G47% OF CAL
3G FIBER11G SUGAR20G OTHER
FAT 12G38% OF CAL
7G SAT5G 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
- 176mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 269mg
- Calcium
- 143mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 176MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.