If you are in the mood for a sweet and refreshing breakfast, these Orange Ricotta Pancakes are the perfect choice. Bursting with creamy ricotta and zesty orange flavor, these pancakes are light, fluffy, and simply delicious. They are easy to whip up and make an excellent breakfast option whether you are rushed on a weekday morning or enjoying a slow weekend brunch.
Tips to make the Orange Ricotta Pancakes recipe:
1. Use Fresh Ricotta: For the best texture and flavor, use fresh ricotta cheese. It makes the pancakes extra creamy and adds a rich depth of flavor that is simply irresistible.
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2. Zest First, Juice Later: Make sure to zest your oranges before juicing them. It’s easier to zest whole oranges and you’ll need the zest to infuse the batter with tangy citrus flavor.
3. Don’t Overmix the Batter: To maintain fluffy pancakes, gently fold in the ingredients until just combined. Overmixing can make the pancakes dense and heavy.
4. Cook on Medium-Low Heat: Pancakes cook best on medium-low heat. This allows them to cook through evenly without burning the outside. Be patient and wait for small bubbles to form on the surface before flipping.
5. Keep Warm in the Oven: If you’re cooking for a crowd, keep your pancakes warm by placing them in a 200°F (93°C) oven. This way, everyone gets to enjoy hot pancakes together.
How to Make Orange Ricotta Pancakes Recipe?
Orange Ricotta Pancakes Recipe
Equipment
- 1 Mixing Bowl For mixing the batter
- 1 Non-stick skillet For cooking the pancakes
- 1 Spatula For flipping pancakes
Ingredients
- 1 cup Ricotta cheese Full-fat for best results
- 3/4 cup All-purpose flour
- 1/2 tsp Baking powder
- 1/4 tsp Baking soda
- 2 tbsp Sugar
- 1/4 tsp Salt
- 3/4 cup Buttermilk
- 2 Eggs Separated
- 1 tsp Vanilla extract
- 1 Orange zest Grated from 1 orange
- 2 tbsp Butter For cooking the pancakes
Instructions
- In a mixing bowl, combine ricotta cheese, flour, baking powder, baking soda, sugar, and salt.
- In another bowl, whisk together buttermilk, egg yolks, vanilla extract, and orange zest until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- In a separate bowl, beat the egg whites until they form soft peaks. Gently fold the beaten egg whites into the batter.
- Heat a non-stick skillet over medium heat and melt a bit of butter.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes or until golden brown.
- Repeat with the remaining batter, adding more butter to the skillet as necessary.
- Serve warm with maple syrup, fresh berries, or a dusting of powdered sugar.
