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