Lemon Ricotta Pancakes Recipe

Looking for an easy Lemon Ricotta Pancakes recipe? Learn how to make Lemon Ricotta Pancakes using healthy ingredients.


Submitted by em1017

Makes 4 servings



Ricotta Pancakes with Lemon and topped with Blueberries

Recipe Ingredients for Lemon Ricotta Pancakes

1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup ricotta cheese
1 large egg
2 egg whites
1/2 cup fresh lemon juice
2 teaspoons grated lemon zest
1 tablespoon canola oil

Recipe Directions for Lemon Ricotta Pancakes

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.

  2. In a medium bowl, whisk together ricotta cheese, egg, egg whites, lemon juice, lemon zest, and canola oil. Gently fold this mixture into the dry ingredients until flour disappears. Don't over mix. The batter will be thick.

  3. Heat a griddle or a nonstick skillet over medium heat. Spray with cooking spray. Drop about 1/3 cup of batter onto the hot griddle or skillet. Cook the pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook the pancakes on the other side, about two minutes longer. Continue making pancakes until batter is gone. Serve warm with blueberry sauce.

Categories

Berries, Dairy, Brunch, American, Fry

Nutrition Facts
Serving Size 176.0g
Amount Per Serving
Calories
320
Calories from Fat
91
% Daily Value*
Total Fat
10.1g
16%
Saturated Fat
3.8g
19%
Trans Fat
0.0g
Cholesterol
66mg
22%
Sodium
432mg
18%
Potassium
457mg
13%
Total Carbohydrates
43.5g
15%
Dietary Fiber
1.3g
5%
Sugars
7.6g
Protein
14.6g
Vitamin A 6% Vitamin C 25%
Calcium 29% Iron 14%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • High in phosphorus
  • High in selenium
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