Lemon Ricotta Pancakes Recipe
John Kanell · preppykitchen.com · 2025 · 8 to 10 pancakes
Against 802 pancake recipes
More liquid than 88% of recipes and more egg than 85%.
How it compares
Against the typical batch: the median of 802 pancake recipes, per 100 g of flour.
- More liquid than 88% of recipes: 214% of the flour weight against the typical recipe's 159%.
- More egg than 85% of recipes: 63% of the flour weight against the typical recipe's 40%.
- More fat than 85% of recipes: 27% of the flour weight against the typical recipe's 16%.
- More leavening than 82% of recipes: 7.6% of the flour weight against the typical recipe's 5.4%.
Ingredients (14)
- 1½ cups all-purpose flour ((160g))160 g
- 2 tablespoons granulated sugar≈ 25 g
- 2 teaspoons baking powder≈ 9 g
- ½ teaspoon baking soda≈ 3 g
- ¼ teaspoon salt≈ 1.5 g
- ¾ cup ricotta cheese ((180g))180 g
- ⅔ cup whole milk ((160mL))≈ 163 g
- ¼ cup lemon juice ((60mL))≈ 59 g
- 2 large eggs≈ 100 g
- 2 teaspoons lemon zest≈ 4 g
- 1 teaspoon vanilla extract≈ 4.2 g
- 3 tablespoons butter (melted and cooled slightly)≈ 43 g
Toppings and extras
Listed, but not counted in the percentages below.
- Maple syrup (for serving)n/a
- Blueberries (for serving)n/a
flour 160 gbatter 752 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.
- Liquid214% · 88th percentile · median 159%
- Egg63% · 86th percentile · median 40%
- Sugar16% · 49th percentile · median 16%
- Fat27% · 85th percentile · median 16%
- Leavening7.6% · 83rd percentile · median 5.4%
- Salt0.9% · 50th percentile · median 0.9%
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