Lemon-Ricotta Pancakes - Kraft Recipes Top
Comida Kraft
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Lemon-Ricotta Pancakes

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Total Time

7 servings, 2 pancakes each

Check out our Lemon-Ricotta Pancakes today! Starting with a pancake mix makes it easy to make our scrumptious Lemon-Ricotta Pancakes.

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What You Need

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Make It

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  • Combine pancake mix and sugar.
  • Whisk eggs, milk, lemon zest and juice in medium bowl until blended. Stir in ricotta, then dry ingredients.
  • Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 1/4 cup batter for each pancake; cook until bubbles form on tops, then turn to brown other sides.

Special Equipment Needed


Save 60 calories and 6.5g of fat, including 4g of saturated fat, per serving by preparing with POLLY-O FREE Natural Nonfat Ricotta Cheese and substituting 3/4 cup cholesterol-free egg product for the eggs.

Serving Suggestion

Serve topped with blueberries or sliced fresh strawberries and a dusting of powdered sugar.


  • 7 servings, 2 pancakes each

Nutritional Information

Serving Size 7 servings, 2 pancakes each
Calories 220
Total fat 8g
Saturated fat 4g
Cholesterol 100mg
Sodium 420mg
Carbohydrate 24g
Dietary fiber 0g
Sugars 13g
Protein 13g
% Daily Value
Vitamin A 8 %DV
Vitamin C 0 %DV
Calcium 30 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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