Zucchini Ricotta Pancakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and creamy pancakes made with ricotta and zucchini, subtly flavored with lemon. Drizzled with honey, they're melt-in-your-mouth delicious. Perfect for a special breakfast that's easier than it sounds.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 & 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 & 1/4 teaspoons granulated sugar
- 1/2 teaspoon kosher salt
- 1 large egg
- 1 cup whole milk
- 1/2 tablespoon unsalted butter (, melted)
- 1 cup grated zucchini
- 3/4 cup ricotta cheese
- zest of one lemon
- unsalted butter (, for the pan and serving)
- honey (, for serving, optional)
At a glance
PER SERVING · TIME 25M
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
- 210mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 265mg
- Calcium
- 122mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 210MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.