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These Orange Ricotta Pancakes are light, fluffy and tangy thanks to the ricotta cheese and buttermilk. Melt-in-your mouth perfection with a burst of orange flavor!
I am so in love with these Lemon Ricotta Pancakes, I thought I would try to make orange ricotta pancakes to replicate the love!
Boy, I'm now not sure which of these pancakes I like best. Made with fresh orange juice and orange zest, these pancakes are seriously delicious.
The ricotta cheese helps them stay light and fluffy, while the buttermilk keeps them tender and adds that wonderful tangy flavor. Topped with a little salted butter and maple syrup (or this Lemon Curd is AWESOME on them), I think I could eat these all day.
If you're a pancake lover like I am, you'll probably love these Blueberry Pancakes or these Cornmeal Pancakes (one of my favs EVER).
Ingredients
Obviously, ricotta cheese is a main ingredient here. I recommend using the whole milk version (they have a lighter reduced fat milk version too - that's not for me).
A fresh orange and it's juice is a must for the best fresh flavor. You'll need to buy an orange for the zest (this is my all time favorite citrus zester), so you can use the juice from that orange. Any kind of orange will be fine.
Buttermilk keeps the pancakes tender and adds that delicious tang that we love so much in pancakes.
The full list of ingredients is found in the recipe card at the bottom of the post.
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Step By Step Instructions
Mix the ricotta cheese, egg yolks, sugar, orange zest, orange juice, and buttermilk 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 with a hand mixer (or counter top mixer) until soft peaks begin to form.
Gently fold the egg whites into the pancake batter.
Heat a nonstick skillet over medium-low heat and brush with butter.
Pour a portion (about ½ cup, depending on the size of pancake you like) of the pancake batter in the pan.
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.
How To Serve Orange Ricotta Pancakes
I love these pancakes with a pad of salted butter and some maple syrup. Use a high quality maple syrup for the best flavor. You can also try some of these options:
- Drizzle with chocolate syrup;
- I love them with a little Lemon Curd or Lime Curd spread on;
- Add ¼ to ½ cup chocolate chips in the batter to make chocolate orange pancakes;
- Make some orange syrup to drizzle on the pancakes.
- Top with these candied cherries or use the cherry syrup.
Expert Tips
- Don't over mix the batter - your pancakes will become tough and gummy. It's ok for the batter to have a few lumps in it.
- Add more orange zest for a stronger orange flavor.
- Use a nonstick skillet to keep the pancakes from sticking - add more butter if necessary.
- Keep them warm in a 200F degree oven while you make the remaining pancakes.
You can make the batter (less the egg whites) ahead of time and store covered in the fridge overnight. When you’re ready to make the pancakes, whip the egg whites per the recipe instructions and fold into the batter.
To freeze pancakes, place them on a baking sheet directly in the freezer until frozen about 2-3 hours. Wrap them individually in plastic wrap or waxed paper and store them in a freezer bag for up to one month. Pancakes can be reheated in the microwave for about 30 seconds (or until warmed through) or reheated in a 375 degree oven for 10-15 minutes (until warmed through).
Note: If you over mixed the batter, your pancakes can become flat. There should be some lumps in the batter.
For all you orange lovers out there, these orange creamsicle popsicles are awesome for a summer treat!
Did you make this recipe? Leave me a comment below and let me know how they turned out!
This recipe was originally published in May 2017. It has been updated for better content, improved recipe and photos.
Recipe
Orange Ricotta Pancakes
Ingredients
- 1 cup flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon orange zest
- ⅛ cup fresh orange juice
- ½ cup whole milk ricotta cheese
- 2 eggs separated
- ⅔ cup buttermilk
- 2 tablespoon granulated sugar
- 2-3 tablespoons butter (for cooking)
Instructions
- Mix the ricotta cheese, egg yolks, sugar, orange zest, orange juice, and buttermilk 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.
- Gently fold the egg whites into the pancake batter, being careful not to deflate the egg whites.
- Heat a nonstick skillet over medium-low heat and add ½ tablespoon of butter.
- Pour about ⅛ cup of the pancake batter in the pan and cook until they start to bubble (about 2 minutes).
- Flip and cook the other side for about 1-2 minutes. Pancakes should be golden brown on both sides, and cooked through. Remove and place on a plate (keep warm in a 200F degree oven).
- Repeat until all batter is gone, adding ½ tablespoon of butter between each batch.
Expert Tips:
- Don't over mix the batter - your pancakes will become tough and gummy. It's ok for the batter to have a few lumps in it.
- Add more orange zest for a stronger orange flavor.
- Use a nonstick skillet to keep the pancakes from sticking - add more butter if necessary.
- Keep them warm in a 200F degree oven while you make the remaining pancakes.
- You can make the batter (less the egg whites) ahead of time and store covered in the fridge overnight. When you’re ready to make the pancakes, whip the egg whites per the recipe instructions and fold into the batter.
- To freeze pancakes, place them on a baking sheet directly in the freezer until frozen about 2-3 hours. Wrap them individually in plastic wrap or waxed paper and store them in a freezer bag for up to one month. Pancakes can be reheated in the microwave for about 30 seconds (or until warmed through) or reheated in a 375 degree oven for 10-15 minutes (until warmed through).
Nutrition
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Scarlet says
Oh my, these orange ricotta pancakes sounds fabulous! I think I need to go have second breakfast right now:)
Danielle says
Thanks!
Kechi says
These pancakes sound incredibly delicious and look so fluffy! I love the idea of adding ricotta - YUM!
Danielle says
Thanks!
Jess says
I would have never thought to combine orange and ricotta but it works!
Danielle says
It totally does!
Katherine Hackworthy says
What an awesome brunch pancake recipe. So many of my favorite flavors in them.
Danielle says
Thanks!
Gina says
I love what the ricotta does for the texture of these pancakes and the orange flavor is a lovely brightness for winter!
Danielle says
Totally!
Elizabeth says
I'd never thought of putting ricotta cheese in pancakes before, but this is a genius higher protein option! I'll definitely be trying this at the weekend!
Danielle says
Hope you love them!
kathy says
Oh my - now these are the best pancakes!
Erica says
These sounds amazing - I'm going to try them this weekend! Thank you for sharing.