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.
