Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

  • Makes4 servings
  • Total Time15 min
  • Calories401
  • Made withSplenda Granulated


    • 180 g all-purpose flour
    • 1 tbsp baking powder
    • 0.5 tsp salt
    • 240 ml skimmed milk
    • 125 g ricotta cheese
    • 2 eggs
    • 1 tsp vanilla extract
    • 2 tbsp fresh lemon juice
    • 1 tbsp fresh lemon zest
    • 2 tbsp butter for cooking
    • 3 tbsp Splenda Granulated

    Optional for Serving

    • Extra ricotta, lemon zest, Splenda & blueberries

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy401 kcal514.1%
    • Total Fat18.00 g23.08%
    • of which saturates10.00 g3.64%
    • Total Carbohydrate39.00 g14.18%
    • of which sugars4.10 g1.49%
    • Fibre2.00 g7.14%
    • Protein20.00 g40%
    • Salt1.60 g0.58%



    Use two bowls—one large and one medium.


    In the large bowl, mix dry ingredients (flour, baking powder, Splenda Granulated and salt) until well combined.


    In the medium bowl, whisk together milk and ricotta. Add eggs one by one, then mix in vanilla, lemon juice, and lemon zest.


    Create a well in the dry ingredients and gently fold in the wet mix. Avoid overmixing for fluffy pancakes.


    Melt butter on a medium-heated griddle. Pour cup-sized portions of batter and flip when bubbles form, cooking until golden brown.


    Optional: If desired, serve pancakes with extra ricotta, lemon zest, Splenda, and blueberries.

    Made with

    Splenda Granulated Sweetener

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