Orange Ricotta Pancakes
These fluffy and flavorful orange ricotta pancakes combine creamy ricotta with the refreshing zest of orange, making them a perfect breakfast treat any time of year.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup ricotta cheese Use fresh ricotta for best flavor.
- 1/4 cup milk Add more if batter is too thick.
- 1 large egg
- Zest of 1 orange Fresh zest enhances the flavor.
- 2 tablespoons fresh orange juice
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
Cooking Ingredients
- as needed Butter or oil for cooking Use non-stick spray or oil for easier flipping.
Instructions
Preparation
- In a mixing bowl, combine the flour, baking powder, baking soda, and salt, and whisk them together until they blend well.
- In another bowl, mix the ricotta cheese, milk, egg, orange zest, orange juice, sugar, and vanilla extract until you achieve a smooth consistency.
- Gradually add the dry ingredients to the wet ingredients, folding gently. Be careful not to overmix; you want the batter to be just combined.
Cooking
- Heat a non-stick skillet or griddle over medium heat and add a little butter or oil.
- Once the skillet is hot, pour a ladleful of batter onto the skillet for each pancake. Cook until bubbles start to form, about 2-3 minutes.
- Flip the pancakes carefully and cook for an additional 2-3 minutes until golden brown.
- Remove the pancakes and keep them warm while you repeat with the remaining batter.
Serving
- Serve warm and enjoy with maple syrup, fresh fruit, or a dollop of yogurt.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For variations, try adding blueberries or chocolate chips to the batter. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 2 months.