These Orange Ricotta Pancakes have a light, fluffy texture with just the right amount of natural sweetness. Thanks to the creamy ricotta and the bright flavor of fresh orange zest and juice, each bite feels fresh and slightly indulgent without actually being heavy or overly sweet. They’re a great fit for anyone who’s gluten-free, low-carb, and the perfect choice when you want to whip up a breakfast that feels a little more special than usual.
Each serving of Orange Ricotta Pancakes is under 7g net carbs and delivers a solid boost of protein from eggs and ricotta. They taste like a weekend treat, but are quietly packed with nourishing ingredients that leave you feeling good for the rest of the day.
Table of Contents
Why You’ll Love Orange Ricotta Pancakes
- Perfect for summer brunches or weekend breakfast
- Light, fluffy texture with rich citrus flavor
- Naturally gluten-free and low in carbs
- Just a few wholesome ingredients
- Protein-rich and satisfying without being heavy
Ingredients Overview
Exact quantities are in the recipe card below. Here’s what you’ll need and why:
- Ricotta Cheese: Adds creaminess and moisture; use whole milk ricotta for richness.
- Eggs: Provide structure and lift.
- Orange Zest & Juice: For a bright, natural citrus flavor. Fresh oranges work best.
- Almond Flour: Low-carb and naturally gluten-free.
- Vanilla Extract: Adds warmth and depth.
- Baking Powder: Helps the pancakes rise.
- Salt: Balances sweetness and enhances flavor.
- Optional Sweetener: Monk fruit or erythritol for a sugar-free touch.
Instructions Summary
Orange Ricotta Pancakes come together super quickly. Here’s the basic method:
- Whisk together ricotta, eggs, orange juice, zest, and vanilla.
- In another bowl, mix almond flour, baking powder, sweetener, and salt.
- Combine wet and dry ingredients.
- Heat a non-stick skillet over medium-low heat with a little butter or oil.
- Scoop batter onto skillet and cook until edges are set and bubbles form.
- Flip gently and cook the other side until golden.
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Tips & Tricks
- Add a pinch of cinnamon or nutmeg for a warm twist.
- Use fresh orange zest for the brightest flavor.
- Cook low and slow. These brown quickly due to the ricotta.
- Don’t overmix the batter. Stir just until combined.
- For extra fluffy Orange Ricotta Pancakes, separate the eggs and beat the whites before folding in.
Variations
- Lemon Ricotta Pancakes: Swap orange zest and juice for lemon for a zingy, refreshing take. It’s a citrusy spin that feels especially right for spring mornings.
- Berry Boost: Gently fold in a handful of fresh blueberries or raspberries before cooking. They’ll add juicy bursts of flavor and a pop of color.
- Chocolate Chip: For a more indulgent take, sprinkle in a few sugar-free chocolate chips. They melt slightly into the batter and make each bite extra special.
- Savory Version: Omit the sweetener, stir in chopped herbs like chives or parsley, and serve with smoked salmon, a poached egg, or both. It’s a savory brunch dream.
- Mini Orange Ricotta Pancakes: Use a small scoop to make bite-sized silver dollar pancakes that are perfect for stacking on brunch platters, dipping into yogurt, or packing into lunchboxes.
Storage Instructions
- Fridge: Let the pancakes cool completely, then store them in an airtight container or wrap tightly with foil or beeswax wrap. They’ll keep well in the refrigerator for up to 3 days without drying out.
- Freezer: Lay pancakes in a single layer on a baking sheet and freeze until solid, then transfer to a resealable bag or freezer-safe container. Use parchment between layers to prevent sticking. They’ll stay fresh for up to 1 month.
- Reheating: For best texture, reheat Orange Ricotta Pancakes in a dry skillet over low heat or in a 300°F oven until warmed through. You can also pop them in the toaster for a slightly crisp edge.
Make sure to visit this recipe for Coffee Cake Muffins for an amazing breakfast on the go!
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Orange Ricotta Pancakes
- Total Time: 20 min
- Yield: 6 pancakes 1x
Description
These Orange Ricotta Pancakes are a fresh, fluffy twist on classic brunch. With bright citrus flavor and a rich, satisfying texture, they feel fancy without the fuss. Make them for weekend guests or treat yourself to a slow morning, either way, you’ll want to make them again and again.
Ingredients
3/4 cup ricotta cheese
2 large eggs
Zest of 1 orange
2 tbsp fresh orange juice
1/2 tsp vanilla extract
1/2 cup almond flour
1/2 tsp baking powder
Pinch of salt
1–2 tbsp sweetener (optional)
Instructions
In a medium bowl, whisk together the ricotta, eggs, orange zest, juice, and vanilla until smooth and well blended. The mixture should be light but creamy.
In a separate bowl, stir together the almond flour, baking powder, salt, and sweetener (if using). Make sure there are no clumps.
Gently fold the dry ingredients into the wet mixture until just combined. The batter will be thick but scoopable—don’t overmix.
Preheat a non-stick or well-greased skillet over medium-low heat. Let it warm fully so the pancakes cook evenly.
Spoon small rounds of batter onto the skillet (about 2–3 tablespoons each) and spread slightly with the back of the spoon. Cook until the edges are set and small bubbles appear on the surface.
Flip carefully and cook the other side until golden and cooked through. Serve Orange Ricotta Pancakes warm with toppings like a dusting of sweetener, fresh berries, Greek yogurt, or extra orange zest.
Notes
- For Extra Fluffiness: Let the batter rest for 5–10 minutes before cooking.
- Dairy-Free Option: Use almond milk and swap ricotta for coconut yogurt.
- Make It Gluten-Free: Substitute all-purpose flour with a gluten-free 1:1 blend.
- Storage Tips: Refrigerate leftovers for up to 3 days, or freeze for up to 2 months. Reheat in a skillet or microwave.
Please note: Nutrition facts are just estimates and may vary based on actual ingredients used and individual serving size.
- Prep Time: 10 min
- Cook Time: 10 min
Nutrition
- Serving Size: 3 pancakes
- Calories: 215 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 110 mg