A few weeks ago I made these self-proclaimed absolutely amazing lemon ricotta pancakes. So then I thought “if lemon works, why not orange?” And so these orange buttermilk ricotta pancakes were born. Don’t worry, I’m not going through the whole citrus list…yet. Garnished with candied orange peels and served with orange infused maple syrup (coming soon), these things are so delicious and fresh tasting. And talk about easy to make! What I love about pancakes is the option to make the batter ahead of time. I don’t always want to cook early in the morning (as I explain here), but I do love to eat. So I make the batter the night before. Then it’s a quick cook in the skillet and voila! The perfect delicious breakfast in no time.
The recipe calls for the juice of one orange, but if you don’t have a fresh orange, a 1/4 cup of orange juice can be substituted. Obviously, the better your orange juice, the better your pancakes will be. The ricotta cheese and egg whites help to keep these pancakes light and fluffy, while the buttermilk adds just a bit of creaminess, making for the perfect pancake. And I am pretty picky about my pancakes. However, I have to say that while these pancakes are awesome, I have still not been able to replicate my favorite pancakes from Brian’s 24 in San Diego. But I will not be discouraged. Someday on here you will find my copycat recipe!
Related Post: Lemon Ricotta Pancakes
Enough rambling out of me, let’s make these pancakes! Start by mixing the ricotta cheese, egg yolks, sugar, orange zest, orange juice, buttermilk and almond extract in a large bowl.
In a separate bowl, mix the flour, baking soda and salt. Then combine the dry and wet ingredients, being careful not to over-mix; it is OK if there are a few lumps in the batter. Meanwhile, beat the egg whites in a bowl until soft peaks begin to form. Fold the egg whites into the pancake batter.
Heat a nonstick skillet over medium-low heat and brush with butter. Pour a portion (about 1/2 cup, depending on the size of pancake you like) of the pancake batter in the pan and cook until golden brown (1-2 minutes per side). Remove and place on a plate. Place finished pancakes on a plate in a 200 degree oven to keep them warm while remaining pancakes are completed. Repeat until all batter is gone.
Serve pancakes with these super fun candied orange peels and orange infused maple syrup. AND, if you prefer naked pancakes, you’re in luck. These orange buttermilk ricotta pancakes are absolutely delicious served all by themselves. But also with salted butter. Or jam. Or the best of all, chocolate syrup, with perhaps just a sprinkle of course sea salt. What is better than chocolate and orange together? Be creative, these pancakes are so much fun!
Related Recipe: Orange Infused Maple Syrup
- 1 cup flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 tsp. orange zest
- Juice of 1 orange
- 1/2 cup whole milk ricotta cheese
- 2 eggs separated
- 1/2 tsp. pure almond extract
- 2/3 cup buttermilk
- 2 tbsp. granulated sugar
Mix the ricotta cheese, egg yolks, sugar, orange zest, orange juice, buttermilk and almond extract in a large bowl.
In a separate bowl, mix the flour, baking powder and salt.
Combine the wet and dry ingredients, being careful not to over-mix; it is OK if there are a few lumps in the mixture.
Meanwhile, beat the egg whites in a bowl until soft peaks just start to form.
Fold the egg whites into the pancake batter.
Heat nonstick over medium-low heat and brush with butter.
Pour a portion of the pancake in the pan and cook until golden brown (1-2 minutes per side). Remove and place on a plate.
Repeat until all batter is gone. Place finished pancakes on a plate in a 200 degree oven to keep them warm while remaining pancakes are completed.
Want to see some more great breakfast recipes? Check these out: