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American Recipes
Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

with Sausage and Orange Wedges

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Why add ricotta cheese to pancakes? Because it makes them impossibly light and tender. Their ethereal texture and lemony bounce will send you into your day dreaming of clouds, sheep, and other fluffy-wuffy things. If anything brings you back down to earth, it’ll be the links of sausage on the side with their big, bold, and meaty juices.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time25 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


1 unit


4 ounce

Breakfast Sausage

2 unit



⅔ cup



4 ounce

Ricotta Cheese


¼ teaspoon


1 teaspoon



1 teaspoon

Baking Powder

Not included in your delivery

3 tablespoon


1 teaspoon

Vegetable Oil

1.5 tablespoon




Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2218 kJ
Calories530 kcal
Fat25 g
Saturated Fat10 g
Carbohydrate57 g
Sugar22 g
Dietary Fiber4 g
Protein23 g
Cholesterol195 mg
Sodium500 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small Bowl
Large Bowl
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat oven to 300 degrees. Zest lemon until you have 1 tsp zest, then halve and squeeze juice into a small bowl. Slice orange into wedges.


Add sausage to a medium pan over medium-high heat. Cook until browned on all sides and cooked through, 7-10 minutes. Reduce heat to low to keep sausage warm until rest of meal is ready.


While sausage cooks, crack eggs into a large bowl. Add 3 TBSP sugar and whisk vigorously until smooth. Whisk in ⅔ cup milk (we sent more), then whisk in ricotta. Add lemon zest and 3 TBSP lemon juice and stir to combine.


In a medium bowl, combine ¼ tsp nutmeg (we sent more), ¼ tsp salt, flour, and baking powder. Add to bowl with egg mixture and stir until just combined. TIP: Don’t overmix the ingredients—you should have a slightly lumpy batter.


Heat 1 tsp oil (or butter) in a large pan (use a nonstick pan if you have one). Working in batches, add batter ¼ cup at a time, making round pancakes. Cook until bottoms are golden brown and tops are bubbly, 3-4 minutes. Flip pancakes and cook until golden brown on other side, 2-3 minutes more. Transfer to a baking sheet and place in oven to keep warm. Repeat until all batter is used.


Divide pancakes between plates. Top each with a bit of butter (we used ½ TBSP per person). (TIP: Add a drizzle of maple syrup, if you have it.) Serve with sausage and orange wedges on the side.