Lemon Ricotta Pancakes
Jeanine Donofrio · loveandlemons.com · 2026 · 4
Against 802 pancake recipes
More leavening than 75% of recipes.
How it compares
Against the typical batch: the median of 802 pancake recipes, per 100 g of flour.
- Liquid in the middle half of recipes: 195% of the flour weight against the typical recipe's 159%.
- Egg in the middle half of recipes: 53% of the flour weight against the typical recipe's 40%.
- More leavening than 75% of recipes: 7.4% of the flour weight against the typical recipe's 5.4%.
- Fat in the middle half of recipes: 23% of the flour weight against the typical recipe's 16%.
Ingredients (12)
- 1½ cups all-purpose flour (spooned and leveled)≈ 188 g
- 2 tablespoons cane sugar≈ 25 g
- 1 tablespoon baking powder≈ 14 g
- ½ teaspoon sea salt≈ 3 g
- 1 cup milk (plus more as needed)≈ 244 g
- ½ cup whole milk ricotta cheese≈ 122 g
- 2 large eggs≈ 100 g
- 3 tablespoons unsalted butter (melted and cooled slightly, or neutral oil, plus more for the pan)≈ 43 g
- 2 tablespoons lemon zest≈ 12 g
- 1 tablespoon fresh lemon juice≈ 15 g
- 1 teaspoon vanilla extract≈ 4.2 g
Toppings and extras
Listed, but not counted in the percentages below.
- Maple syrup (for serving)n/a
flour 188 gbatter 769 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 802 recipes. Shaded: the middle half. Tick: the median.
- Liquid195% · 76th percentile · median 159%
- Egg53% · 77th percentile · median 40%
- Sugar13% · 38th percentile · median 16%
- Fat23% · 75th percentile · median 16%
- Leavening7.4% · 79th percentile · median 5.4%
- Salt1.6% · 78th percentile · median 0.9%
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