Orange Ricotta Pancakes
A delightful twist on classic pancakes, these Orange Ricotta Pancakes combine creamy ricotta with fresh orange flavor, creating a fluffy and flavorful breakfast treat.
Ingredients
Wet Ingredients
- 1 cup ricotta cheese Use fresh ricotta for best results.
- 2 large eggs
- 1/4 cup milk Add more if batter is too thick.
- 1/4 cup fresh orange juice
- Zest of 1 orange Add for flavor.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour Substitute with gluten-free flour if needed.
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Cooking
- to taste butter or oil For cooking the pancakes.
Instructions
Preparation
- In a large mixing bowl, combine the ricotta cheese, eggs, milk, orange juice, orange zest, and vanilla extract. Whisk everything together until smooth and well blended.
- In a separate bowl, mix the flour, sugar, baking powder, and salt. Stir well to combine the dry ingredients.
- Gradually add the dry mixture to the wet mixture. Stir gently until just combined. Be careful not to overmix; it’s okay if a few lumps remain.
Cooking
- Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to coat.
- For each pancake, pour about 1/4 cup of the batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook until golden and cooked through, another 2-3 minutes. Adjust the heat as necessary to prevent burning.
- Repeat the process with the remaining batter, adding more butter or oil to the skillet as needed.
- Serve immediately with your favorite toppings.
Notes
For best results, use fresh ricotta and ensure not to overmix the batter. Feel free to top with maple syrup, fresh fruit, whipped cream, or nuts.