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Picture of Lemon Ricotta Pancakes Recipe
italian breakfast

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1357 kcal 68 %
  • Fat 55 g 84 %
  • Saturated 28 g 142 %
  • Carbs 153 g 51 %
  • Fiber 4 g 16 %
  • Protein 59 g 119 %
  • Cholesterol 790 mg 263 %
  • Sodium 1769 mg 74 %
  • Calcium 1143 mg 114 %
  • Magnesium 119 mg 28 %
  • Potassium 1151 mg 24 %
  • Iron 10 mg 58 %
  • Zinc 5 mg 47 %
  • Phosphorus 1456 mg 208 %
  • Vitamin A 696 µg 77 %
  • Vitamin C 3 mg 3 %
  • Thiamin (B1) 1 mg 108 %
  • Riboflavin (B2) 3 mg 197 %
  • Niacin (B3) 9 mg 56 %
  • Vitamin B6 1 mg 50 %
  • Folate equivalent (total) 512 µg 128 %
  • Vitamin B12 4 µg 179 %
  • Vitamin D 6 µg 42 %
  • Vitamin E 3 mg 18 %
  • Vitamin K 5 µg 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Lemon Ricotta Pancakes Recipe

Ingredients

  • 1 cup (about 8 ounces) ricotta cheese
  • 3/4 cup milk
  • 4 eggs, separated
  • 1/2 teaspoon vanilla extract
  • 1 cup (about 5 ounces) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1 teaspoon grated lemon zest
  • 2 teaspoons unsalted butter, plus more for serving
  • Fruit and/or syrup for serving

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