Lemon Ricotta Pancakes Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, tender pancakes made with ricotta and brightened with lemon juice and zest, served with blueberry sauce. A fancy-tasting but quick breakfast for spring and summer mornings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 3/4 cup whole milk ricotta cheese
- 2 large eggs
- 1/4 cup lemon juice
- 1 1/2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- 4 tablespoons unsalted butter (melted and slightly cooled)
- 1 recipe Blueberry Sauce
At a glance
PER SERVING · TIME 35M
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
- 15m
- Sodium
- 269mg
- Total sugar
- 25g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 220mg
- Calcium
- 142mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 269MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.