Lemon Ricotta Pancakes

9 20 161
Ingredients Minutes Calories
Prep Cook Servings
5 min 15 min 8
Lemon Ricotta Pancakes
Health Rating


1 1/2 cup All-purpose white flour
2 tbsp Granulated sugar
1 tsp Baking soda
1/2 tsp Salt
1 1/2 cup Buttermilk, low fat
2 large egg Egg (separated)
1 tbsp Lemon peel (zest)
1/3 cup Ricotta cheese (skimmed milk)
1 tbsp Extra virgin olive oil


Mix up your flour, your sugar, your baking soda, and your salt in a large bowl, making sure that everything is perfectly and evenly combined together.

In a separate bowl, whisk together your buttermilk, the egg yolks, and the lemon peel that you have graded up – again mixing everything until it is pretty evenly combined.

From there, beat up your egg whites until you get these tiny little white mountains to form, and then gently fold these beaten egg whites into your batter mixture.

Once all of that is taken care of, simply slap your favourite non-stick griddle or a 12 inch frying pan on your stove (cranked up to medium-high heat) and pour out appropriately sized pancakes.


Nutrition Facts

Per Portion

Calories 161
Calories from fat 40
Calories from saturated fat 12.9
Total Fat 4.5 g
Saturated Fat 1.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.2 g
Cholesterol 53 mg
Sodium 387 mg
Potassium 124 mg
Total Carbohydrate 24.0 g
Dietary Fiber 0.8 g
Sugars 5.5 g
Protein 6.7 g

Dietary servings

Per Portion

Grain 1.2
Meat Alternative 0.1
Milk Alternative 0.2

Energy sources