Lemon Ricotta Pancakes Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, fluffy pancakes made with ricotta cheese and brightened by fresh lemon zest and juice. A delicate, slightly tangy breakfast dish often topped with blueberries and maple syrup.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1½ cups all-purpose flour ((160g))
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup ricotta cheese ((180g))
- ⅔ cup whole milk ((160mL))
- ¼ cup lemon juice ((60mL))
- 2 large eggs
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 3 tablespoons butter (melted and cooled slightly)
- Maple syrup (for serving)
- Blueberries (for serving)
At a glance
PER SERVING · TIME 26M
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
- 16m
- Sodium
- 230mg
- 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
- 245mg
- Calcium
- 103mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 230MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.