Lemon-Ricotta Pancakes

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 213.7
  • Total Fat: 1.2 g
  • Cholesterol: 0.8 mg
  • Sodium: 760.5 mg
  • Total Carbs: 38.0 g
  • Dietary Fiber: 4.9 g
  • Protein: 12.3 g

View full nutritional breakdown of Lemon-Ricotta Pancakes calories by ingredient
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Number of Servings: 4


    ( use ricotta instead of cottage cheese= )

    1/2 cup flour
    1 cup whole wheat flour
    2 tablespoons sugar
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup Light soy Milk, Vanilla
    1/2 cup water
    4 Large Egg Whites
    1 tablespoon grated lemon peel $
    1/3 cup cottage cheese, fat free


1. In a large bowl, mix flour, sugar, baking soda, and salt. In a medium bowl, whisk buttermilk, egg yolks, and lemon peel to blend. Stir buttermilk mixture into flour mixture just until evenly moistened. Gently stir in ricotta cheese.
2. In a bowl, with a mixer on high speed, beat the egg whites until soft peaks form. With a flexible spatula, gently fold the whites into the batter just until they are incorporated.
3. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350); when hot, coat lightly with oil and adjust heat to maintain temperature. Drop batter in 1/2-cup portions onto the griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn cakes with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.
4. Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200 oven for up to 15 minutes.

Serving Size: 2pancakes

Number of Servings: 4

Recipe submitted by SparkPeople user SPAZETICREDHEAD.

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