Description
These Orange Ricotta Pancakes are light, fluffy, and packed with citrusy goodness. The combination of creamy ricotta and fresh orange zest creates a silky texture and delicate flavor that makes these pancakes feel like a special treat. Perfect for breakfast, brunch, or even a cozy breakfast-for-dinner, these pancakes pair beautifully with honey, maple syrup, fresh berries, or whipped cream.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour (or gluten-free 1:1 flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons granulated sugar
Wet Ingredients:
- ¾ cup ricotta cheese (full-fat for best results)
- 2 large eggs
- ½ cup milk (or buttermilk for extra fluffiness)
- 2 tablespoons melted butter (or olive oil)
- ¼ cup fresh orange juice
- 1 tablespoon orange zest (from about 1 large orange)
- 1 teaspoon vanilla extract
Optional Add-ins & Toppings:
- ¼ cup mini chocolate chips or poppy seeds
- Honey, maple syrup, or powdered sugar for serving
- Fresh berries or whipped cream for garnish
Instructions
Step 1: Prepare the Batter
Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
Combine the Wet Ingredients:
- In another bowl, whisk the ricotta, eggs, milk, melted butter, orange juice, orange zest, and vanilla extract until smooth.
Combine Wet and Dry Ingredients:
- Gently fold the wet ingredients into the dry mixture.
- Stir until just combined—do not overmix! A few lumps are okay.
Step 2: Cook the Pancakes
Preheat a Skillet:
- Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with butter or oil.
Cook the Pancakes:
- Pour about ¼ cup of batter per pancake onto the skillet.
- Cook for 2–3 minutes or until bubbles form on the surface.
- Flip and cook for another 1–2 minutes until golden brown.
Keep Warm:
- Place cooked pancakes on a plate and cover loosely with foil, or keep warm in a 200°F (90°C) oven.
Step 3: Serve and Enjoy!
- Stack the pancakes and drizzle with honey or maple syrup.
- Garnish with fresh fruit, powdered sugar, or a dollop of whipped cream.
- Serve with a glass of fresh orange juice or a hot cup of coffee for the perfect brunch!
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.
- Prep Time: 10 min
- Cook Time: 15 min
Nutrition
- Serving Size: 3 pancakes
- Calories: 290 kcal
- Sugar: 8 g
- Sodium: 260 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 85 mg