Orange ricotta pancakes are light, fluffy, and bursting with citrus flavor. The combination of creamy ricotta and fresh orange zest creates a perfect balance of richness and brightness. These pancakes are ideal for a special breakfast or brunch and pair wonderfully with syrup, fresh fruit, or a dusting of powdered sugar.
Why You’ll Love This Recipe
- Light and Fluffy Texture – Ricotta adds moisture and richness while keeping the pancakes soft and airy.
- Refreshing Citrus Flavor – Fresh orange zest and juice give these pancakes a bright and tangy taste.
- Easy to Make – Simple ingredients come together quickly for a delicious breakfast treat.
- Versatile Serving Options – Pair with maple syrup, honey, fresh berries, or even a dollop of whipped cream.
- Great for Any Occasion – Perfect for weekend brunch, holiday mornings, or just an everyday treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ricotta cheese
- All-purpose flour
- Baking powder
- Sugar
- Eggs
- Milk
- Orange zest
- Orange juice
- Vanilla extract
- Butter (for cooking)
Directions
- Prepare the batter – In a bowl, whisk together the flour, baking powder, sugar, and orange zest.
- Mix wet ingredients – In another bowl, combine ricotta cheese, eggs, milk, orange juice, and vanilla extract. Whisk until smooth.
- Combine – Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Preheat the pan – Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
- Cook the pancakes – Pour small amounts of batter onto the hot pan, cooking until bubbles form on the surface. Flip and cook the other side until golden brown.
- Serve – Enjoy warm with syrup, powdered sugar, or fresh fruit.
Servings and Timing
- Servings: Makes about 10-12 pancakes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Lemon Ricotta Pancakes – Swap orange zest and juice for lemon for a tangier version.
- Chocolate Chip Pancakes – Stir in mini chocolate chips for a sweet twist.
- Whole Wheat Option – Use whole wheat flour instead of all-purpose for a healthier take.
- Gluten-Free Version – Substitute with a gluten-free flour blend.
- Nutty Addition – Add chopped almonds or walnuts for extra crunch.
Storage/Reheating
- Refrigeration: Store leftover pancakes in an airtight container in the fridge for up to 3 days.
- Freezing: Place pancakes in a single layer on a baking sheet to freeze, then transfer to a freezer bag for up to 2 months.
- Reheating: Warm in the microwave for 30 seconds, toast in a toaster oven, or heat in a skillet over low heat.
FAQs
How do I make the pancakes fluffier?
Use fresh baking powder and avoid overmixing the batter to keep the pancakes light and airy.
Can I use store-bought orange juice?
Yes, but fresh orange juice and zest provide the best flavor.
Do I need to drain the ricotta cheese?
If your ricotta is very watery, draining it slightly with a paper towel can help maintain the right batter consistency.
Can I make the batter ahead of time?
It’s best to cook the pancakes fresh, but you can mix the wet and dry ingredients separately and combine them just before cooking.
What toppings go well with orange ricotta pancakes?
Maple syrup, honey, whipped cream, fresh berries, or a dusting of powdered sugar all work wonderfully.
Can I use cottage cheese instead of ricotta?
Yes, but blend the cottage cheese first for a smoother texture.
Can I make these pancakes dairy-free?
Try using dairy-free ricotta and milk alternatives like almond or oat milk.
Why are my pancakes dense instead of fluffy?
Overmixing or using too much ricotta can make the pancakes dense. Mix gently until just combined.
Can I cook these pancakes in a waffle iron?
Yes, the batter can be used for waffles, but they may turn out softer than traditional waffles.
How do I prevent the pancakes from sticking?
Use a well-greased non-stick skillet or griddle and avoid flipping them too early.
Conclusion
Orange ricotta pancakes are a delightful way to start the day with a burst of citrus flavor and a soft, fluffy texture. Whether served with syrup, fruit, or a dusting of powdered sugar, they’re sure to impress. Try different variations to suit your taste and enjoy this easy, delicious breakfast treat!
Print
Orange Ricotta Pancakes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Makes about 10-12 pancakes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American, Italian-Inspired
- Diet: Gluten Free
Description
These Orange Ricotta Pancakes are light, fluffy, and bursting with fresh citrus flavor. The creamy ricotta adds richness, while orange zest and juice bring a bright, tangy twist. Perfect for a special breakfast or brunch, these pancakes pair wonderfully with maple syrup, fresh fruit, or powdered sugar.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour – Provides structure to the pancakes.
- 1 ½ teaspoons baking powder – Helps the pancakes rise and become fluffy.
- 2 tablespoons granulated sugar – Adds a touch of sweetness.
- 1 tablespoon orange zest – Gives a fresh citrus aroma and flavor.
Wet Ingredients
- ¾ cup ricotta cheese (whole milk or part-skim) – Adds creaminess and moisture to the pancakes.
- 2 large eggs – Helps bind the ingredients and gives structure.
- ½ cup milk (whole, 2%, or a milk alternative) – Helps thin the batter to the right consistency.
- ¼ cup fresh orange juice – Enhances the citrus flavor and adds slight acidity.
- 1 teaspoon vanilla extract – Adds a warm, sweet flavor.
Instructions
- Prepare the dry ingredients – In a bowl, whisk together flour, baking powder, sugar, and orange zest.
- Mix wet ingredients – In another bowl, whisk ricotta, eggs, milk, orange juice, and vanilla until smooth.
- Combine – Gradually mix the wet ingredients into the dry, stirring gently until just combined (do not overmix).
- Preheat the pan – Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
- Cook the pancakes – Pour batter onto the hot pan and cook until bubbles form. Flip and cook until golden brown.
- Serve – Enjoy warm with syrup, powdered sugar, or fresh fruit.
Notes
- Do Not Overmix the Batter – Stir until just combined to keep the pancakes light and fluffy. Overmixing can make them dense.
- Use Fresh Orange Juice & Zest – Freshly squeezed juice and zest provide the best citrus flavor. Avoid bottled juice, which can taste flat.
- Drain Ricotta if Watery – If your ricotta is very liquidy, pat it dry with a paper towel or let it sit in a fine mesh strainer for a few minutes.
- Cooking Temperature Matters – Cook pancakes over medium heat to ensure they cook through without burning. Too high heat can brown the outside too quickly while leaving the inside undercooked.
- Grease the Pan Lightly – Too much butter or oil can make the pancakes greasy. Use just enough to prevent sticking.
- Wait for Bubbles Before Flipping – Flip the pancakes only when bubbles form on the surface and the edges look set.
- Make Them Ahead – Mix dry and wet ingredients separately and combine just before cooking to save time.
- For Extra Fluffiness – Separate the egg yolks and whites. Whip the whites until soft peaks form, then fold them into the batter at the end.
- Serving Suggestions – Pair with maple syrup, honey, fresh berries, or even a dollop of Greek yogurt for extra creaminess.
- Storage Tip – Freeze pancakes in a single layer on a baking sheet before transferring them to a freezer bag. This prevents them from sticking together.
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