Why You’ll Love This Recipe
These Orange Ricotta Pancakes are light, fluffy, and bursting with citrusy goodness. The combination of creamy ricotta cheese and fresh orange zest creates a rich texture with a bright, refreshing flavor. Perfect for breakfast, brunch, or a special weekend treat, these pancakes are easy to make and incredibly satisfying. Serve them with maple syrup, fresh fruit, or a dusting of powdered sugar for a delicious twist on classic pancakes.
Ingredients
- 1 cup all-purpose flour (or whole wheat flour)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1/2 cup ricotta cheese
- 3/4 cup milk
- 2 large eggs
- 1 tablespoon fresh orange zest
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter (plus more for cooking)
- 2 tablespoons fresh orange juice
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
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Prepare the Wet Ingredients: In another bowl, whisk together the ricotta cheese, milk, eggs, orange zest, vanilla extract, melted butter, and orange juice until smooth.
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Combine: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix; a few lumps are fine.
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Heat the Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
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Cook the Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
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Serve: Stack the pancakes and serve warm with maple syrup, fresh fruit, or powdered sugar.
Servings and Timing
- Servings: 4 (about 8 pancakes)
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Variations
- Lemon Ricotta Pancakes: Swap the orange zest and juice for lemon zest and juice.
- Chocolate Chip Version: Stir in 1/4 cup of chocolate chips for a sweeter twist.
- Healthier Option: Use whole wheat flour and substitute honey for sugar.
- Extra Fluffy Pancakes: Separate the eggs and beat the egg whites until stiff peaks form, then fold them into the batter for an airy texture.
Storage/Reheating
- Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
- Reheating: Warm in a toaster, oven at 300°F for 5 minutes, or microwave for 20-30 seconds.
FAQs
1. Can I make these pancakes ahead of time?
Yes! Cook them in advance and store them in the fridge or freezer, then reheat when ready to serve.
2. Can I use store-bought orange juice instead of fresh?
Fresh orange juice is best for flavor, but store-bought works in a pinch.
3. How do I make these pancakes gluten-free?
Use a gluten-free flour blend in place of all-purpose flour.
4. Can I use cottage cheese instead of ricotta?
Yes, but blend it first to achieve a smoother consistency.
5. What toppings pair well with these pancakes?
Try maple syrup, honey, fresh berries, whipped cream, or Greek yogurt.
6. Can I use almond milk instead of regular milk?
Yes, any milk alternative works, though it may slightly alter the texture.
7. Why are my pancakes dense?
Overmixing the batter can make the pancakes heavy. Stir just until combined.
8. Can I cook these in a waffle maker?
Yes! Use the same batter to make fluffy, orange ricotta waffles.
9. How do I know when the pancakes are ready to flip?
Look for bubbles forming on the surface and slightly dry edges before flipping.
10. Can I add nuts for extra texture?
Absolutely! Chopped walnuts or almonds add a nice crunch.
Conclusion
These Orange Ricotta Pancakes are a delightful balance of creamy, citrusy, and fluffy. Whether you’re making them for a cozy breakfast at home or impressing guests at brunch, this recipe is sure to become a favorite. Serve them with your favorite toppings and enjoy a burst of fresh orange flavor in every bite!
Print
Orange Ricotta Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings (about 8 pancakes)
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American, Mediterranean-inspired
- Diet: Vegetarian
Description
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These Orange Ricotta Pancakes are soft, fluffy, and infused with fresh citrus flavor. Made with creamy ricotta and bright orange zest, they are perfect for a refreshing breakfast or brunch. Serve with maple syrup, fresh fruit, or powdered sugar for a delightful morning treat!
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Ingredients
- 1 cup all-purpose flour (or whole wheat flour)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1/2 cup ricotta cheese
- 3/4 cup milk
- 2 large eggs
- 1 tablespoon fresh orange zest
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter (plus more for cooking)
- 2 tablespoons fresh orange juice
Instructions
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Prepare Wet Ingredients: In a separate bowl, whisk ricotta cheese, milk, eggs, orange zest, vanilla extract, melted butter, and orange juice until smooth.
- Combine: Gradually mix wet ingredients into the dry ingredients, stirring gently. Do not overmix.
- Heat Pan: Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Cook Pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden.
- Serve: Stack and serve warm with maple syrup, fruit, or powdered sugar.
Notes
- Let the batter rest for 5-10 minutes before cooking for fluffier pancakes.
- Use fresh orange zest and juice for the best citrus flavor.
- If pancakes are dense, avoid overmixing the batter.
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