Orange Ricotta Pancakes
Fluffy pancakes infused with bright orange zest and creamy ricotta, perfect for a delicious brunch.
Ingredients
Pancake Batter Ingredients
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup orange juice
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 zest of 1 orange
- butter for cooking Melt in skillet
Instructions
Preparation
- In a large mixing bowl, combine the ricotta cheese, orange juice, vanilla extract, eggs, and orange zest. Mix until smooth and well incorporated, about 2 minutes of whisking.
- In another bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, folding gently until just combined.
Cooking
- Heat a skillet or griddle over medium heat and melt a pat of butter.
- Pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface, about 3-5 minutes. Flip and cook until golden brown, another 2-3 minutes.
- Serve immediately while warm, drizzled with maple syrup or topped with additional orange zest.
Notes
Best served hot with maple syrup. Can store in an airtight container in the fridge for 3 days or freeze for up to 2 months.