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Lemon Ricotta Pancakes

thereciperebel.com · 2026 · 18 pancakes

Against 802 pancake recipes

Close to the middle of 802 pancake recipes on every ingredient.

What the 17 “ricotta” pancake recipes do differently →

Get the method at thereciperebel.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 802 pancake recipes, per 100 g of flour.

  • Fat in the middle half of recipes: 11% of the flour weight against the typical recipe's 16%.
  • Leavening in the middle half of recipes: 6.1% of the flour weight against the typical recipe's 5.4%.
Liquid: 169%, 56th percentileEgg: 40%, 48th percentileSugar: 15%, 47th percentileFat: 11%, 37th percentileLeavening: 6.1%, 63rd percentileSalt: 1.2%, 63rd percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

  • 2 cups all purpose flour≈ 250 g
  • 3 tablespoons sugar≈ 38 g
  • 2 teaspoons baking powder≈ 9 g
  • 1 teaspoon baking soda≈ 6 g
  • ½ teaspoon salt≈ 3 g
  • 2 lemonsn/a
  • 1 cup milk≈ 244 g
  • ¾ cup ricotta cheese≈ 178 g
  • 2 tablespoons oil or melted butter≈ 28 g
  • 2 eggs≈ 100 g
  • 1 teaspoon vanilla≈ 4.2 g

flour 250 gbatter 860 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.

  • Liquid169% · 56th percentile
  • Egg40% · 48th percentile
  • Sugar15% · 47th percentile
  • Fat11% · 37th percentile
  • Leavening6.1% · 63rd percentile
  • Salt1.2% · 63rd percentile

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