Orange Ricotta Pancakes

Orange Ricotta Pancakes {Sweet Pea's Kitchen}

There’s something about pancakes that always reminds me of my childhood. Growing up, every weekend started with my mom making a big stack of them. My brother and I loved watching her cook them, eagerly waiting for that first fluffy bite. Who cared if it was the recipe on the back of the bisquick box, we loved them anyway. :)

Orange Ricotta Pancakes {Sweet Pea's Kitchen}

I found this recipe while browsing Pinterest a while ago and immediately pinned it to make on a lazy Saturday morning. I was intrigued that the recipe called for ricotta cheese and couldn’t wait to give them a try. They involve a little extra effort, but are definitely worth it! Thick, fluffy, melt-in-your-mouth deliciousness! What are you waiting for? Get into the kitchen and whip up a batch of these Orange Ricotta Pancakes. There’s no better way to start the day!

Orange Ricotta Pancakes {Sweet Pea's Kitchen}

Orange Ricotta Pancakes

Thick, fluffy pancakes made with ricotta cheese and oranges.

Yield: 12 pancakes

Ingredients:

1 1/2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 cup ricotta cheese
3/4 cup milk
1/2 cup orange juice
1/4 cup butter, melted
1/2 teaspoon grated orange zest
1/2 teaspoon vanilla extract
Maple syrup

Directions:

In medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a small bowl, whisk together the egg, ricotta cheese, milk, orange juice, butter, and orange zest; set aside.
Make a well in center of the dry ingredients; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
Heat a 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on skillet. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using a thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary. Serve warm with maple syrup.

Source: adapted from Taste of Home

One Year Ago: Lemon Blueberry Doughnut Muffins 
Two Years Ago: Triple Berry Pie                               
Three Years Ago: Blueberry Muffins                        

15 Responses to “Orange Ricotta Pancakes”

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    1
    Melissa B — July 16, 2013 @ 5:35 pm

    These look so great! =)
    I love pancakes, and the Orange flavor in these sounds delicious!

    Pinning to my Breakfast Recipe board!

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    2
    Greg — July 16, 2013 @ 6:34 pm

    Fluffy, orangey goodness!

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    3
    Sharyn Dimmick — July 16, 2013 @ 10:55 pm

    I’ve had lemon ricotta pancakes before, but never orange. What a good idea.

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    4
    Angie — July 17, 2013 @ 7:50 am

    These look so good! perfect for summer!

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    5
    Greg Armstrong — July 17, 2013 @ 2:03 pm

    I tried your scones and they were great, will try these soon sounds fantastic.

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    Renee @ Awesome on $20 — July 17, 2013 @ 2:20 pm

    I would love to make these. They sound amazing. Pancakes always remind me of my dad. His pancakes will always be my favorite.

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    Amy @ swiss miss in the kitchen — July 27, 2013 @ 10:13 am

    oh my… These pancakes look divine!!! So thick and fluffy!!! Amazing recipe thank you for sharing!!
    xox Amy

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    8
    Healing Tomato — November 22, 2013 @ 7:03 pm

    This is great! I substituted Almond milk for eggs and it turned out great!! Thanks for the recipe

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    Working Mommy — January 25, 2014 @ 6:44 am

    Thanks! This is a great way to use up leftover ricotta, which we always seem to have after using some for a recipe. I added flaxseed and use while wheat flour. YUM!

    • Christina replied: — January 27th, 2014 @ 3:20 pm

      I’m so glad to hear that you enjoyed the pancakes! Thanks so much for letting me know how it turned out for you! :)

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    Natasha — February 16, 2014 @ 6:21 pm

    These came out light and fluffy. Just had to add a bit more zest (1 tsp) and 1/2 tsp irange extract. Will definitely make these again!

    • Christina replied: — February 20th, 2014 @ 3:53 pm

      So glad to hear that you enjoyed the pancakes, Natasha! Thanks so much for letting me know how they turned out for you! :)

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    11
    Melissa — May 9, 2014 @ 9:21 am

    These were amazing! I used GF flour and they turned out light, fluffy and delicious. I will definitely be making them again and again,

  12. Pingback: Sweet Pea's Kitchen » Fresh Strawberry Scones

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    12
    Delores Barkers — November 18, 2014 @ 9:41 am

    These pancakes sound awesome I will definitely be making them.Thanks a lot.

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