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Picture of Lemon Ricotta Pancakes
italian breakfast

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 854 kcal 43 %
  • Fat 9 g 14 %
  • Saturated 4 g 22 %
  • Carbs 178 g 59 %
  • Fiber 4 g 14 %
  • Protein 24 g 48 %
  • Cholesterol 30 mg 10 %
  • Sodium 2076 mg 86 %
  • Calcium 879 mg 88 %
  • Magnesium 187 mg 45 %
  • Potassium 1109 mg 24 %
  • Iron 12 mg 66 %
  • Zinc 4 mg 40 %
  • Phosphorus 1212 mg 173 %
  • Vitamin A 78 µg 9 %
  • Vitamin C 67 mg 74 %
  • Thiamin (B1) 1 mg 76 %
  • Riboflavin (B2) 3 mg 214 %
  • Niacin (B3) 10 mg 61 %
  • Vitamin B6 0 mg 37 %
  • Folate equivalent (total) 159 µg 40 %
  • Vitamin B12 1 µg 22 %
  • Vitamin D 0 µg 1 %
  • Vitamin E 0 mg 2 %
  • Vitamin K 1 µg 1 %

* 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

Ingredients

  • 1 cup pancake mix such as the New Hungry Jack Buttermilk Pancake & Waffle Mix
  • 3/4 cup cold water
  • 1/4 cup ricotta cheese
  • zest of 2 small lemons
  • powdered sugar for garnish
  • syrup & butter for serving

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