Orange Ricotta Pancakes
These fluffy and light orange ricotta pancakes combine creamy ricotta cheese with zesty orange for a delightful breakfast experience.
Ingredients
Wet Ingredients
- 1 cup ricotta cheese Use fresh ricotta for best results.
- 3 large eggs
- 1/2 cup milk Any type of milk can be used.
- 1/4 cup fresh orange juice Freshly squeezed is preferred.
- 1 large orange zest Zest for added flavor.
- 1 tablespoon sugar Adjust based on sweetness preference.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour Or substitute with whole wheat flour for a healthier option.
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Cooking Fat
- 1 tablespoon butter or oil For cooking the pancakes.
Instructions
Preparation
- In a large bowl, whisk together ricotta cheese, eggs, milk, orange juice, orange zest, sugar, and vanilla extract until well combined.
- In another bowl, mix together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid over-mixing; some lumps are okay.
Cooking
- Heat a non-stick skillet or griddle over medium heat and add a little butter or oil.
- Pour about 1/4 cup of the batter onto the skillet for each pancake.
- Cook for about 2-3 minutes or until bubbles form on the surface and edges look set.
- Flip the pancakes and cook for an additional 1-2 minutes or until golden brown and cooked through.
- Remove pancakes from skillet and keep warm while repeating with the remaining batter.
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Notes
Serve with maple syrup, honey, or fresh fruit toppings. Allowing the batter to rest before cooking can help achieve fluffier pancakes.