Orange Ricotta Pancakes Recipe

5 27 27
Orange Ricotta Pancakes Recipe
Orange Ricotta Pancakes Recipe photo by Taste of Home
Publisher Photo

Orange Ricotta Pancakes Recipe

Read Reviews
5 27 27
Publisher Photo
These popular pancakes are likely to spark a craving. For a different twist, switch the citrus ingredient to lime or lemon juice.—Brehan Kohl, Anchorage, Alaska
Featured In: 12 Days of Pancakes
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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 part-skim ricotta cheese
  • 3/4 cup 2% milk
  • 1/2 teaspoon grated orange peel
  • 1/2 cup orange juice
  • 1/4 cup butter, melted
  • 1/2 teaspoon vanilla extract
  • Maple syrup and confectioners' sugar, optional

Directions

In a bowl, whisk the first five ingredients. In another bowl, whisk egg, cheese, milk, orange peel, orange juice, melted butter and vanilla until blended. Add to dry ingredients; stir just until moistened.
Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with syrup and confectioners' sugar. Yield: 12 pancakes.
Originally published as Orange Ricotta Pancakes in Country Woman April/May 2012

Nutritional Facts

3 pancakes (calculated without syrup and confectioners' sugar): 449 calories, 19g fat (11g saturated fat), 106mg cholesterol, 654mg sodium, 54g carbohydrate (15g sugars, 1g fiber), 15g protein.

  • 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 part-skim ricotta cheese
  • 3/4 cup 2% milk
  • 1/2 teaspoon grated orange peel
  • 1/2 cup orange juice
  • 1/4 cup butter, melted
  • 1/2 teaspoon vanilla extract
  • Maple syrup and confectioners' sugar, optional
  1. In a bowl, whisk the first five ingredients. In another bowl, whisk egg, cheese, milk, orange peel, orange juice, melted butter and vanilla until blended. Add to dry ingredients; stir just until moistened.
  2. Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with syrup and confectioners' sugar. Yield: 12 pancakes.
Originally published as Orange Ricotta Pancakes in Country Woman April/May 2012

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Reviews forOrange Ricotta Pancakes

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gina.kapfhamer User ID: 8717427 261391
Reviewed Feb. 16, 2017

"A unique spin on breakfast! (Good vegetarian option, too.) My boyfriend made this recipe for my birthday and it was perfect."

MY REVIEW
dflack628 User ID: 6932371 248476
Reviewed May. 22, 2016

"These were delicious! I made them with one tiny change; I used skim milk because that's what I always buy. They still turned out rich and tasty."

MY REVIEW
yadkins User ID: 8552615 247320
Reviewed Apr. 21, 2016

"these were nice, next time i am cutting back on the butter..i found them a bit too greasy"

MY REVIEW
gussymo User ID: 2019388 245883
Reviewed Mar. 23, 2016

"Sooo moist and good!"

MY REVIEW
dbeauche User ID: 4406338 240830
Reviewed Jan. 2, 2016

"These were delicious and the whole family loved them. The ricotta adds a great texture."

MY REVIEW
Shoes58 User ID: 2519954 235724
Reviewed Oct. 27, 2015

"These were wonderful, especially since they could be eaten without syrup which i do not eat. good with carmelized ham or bacon. Worth a second try."

MY REVIEW
Peggie0203 User ID: 2074993 224062
Reviewed Apr. 3, 2015

"Delicious and light. I used lemon peel and juice, and used a third whole wheat flour. Perfect for a special occasion."

MY REVIEW
dcscake_OH User ID: 228890 184081
Reviewed Nov. 19, 2014

"i loved these pancakes, when I make them again, I will use more orange zest and more orange juices , instead of the milk, but they are wonderful heated up in the toaster oven or toaster. These are not light pancakes, they are moist and a more solid pancakes, but they are great."

MY REVIEW
kayjayc User ID: 4277199 194237
Reviewed Aug. 2, 2014

"This recipe makes the best pancakes ever! They are soooo moist and the ricotta gives them such a smooth texture. I make extra and pop them in the toaster oven for a quick breakfast on a weekday morning. They reheat wonderfully. For a variation, I have used lemon (juice and peel) and added blueberries at my husband's request. Yummy! My mouth is watering as I write."

MY REVIEW
jnjrok User ID: 1992251 138781
Reviewed Jul. 21, 2014

"What a wonderful breakfast treat. Loved them so much that 2 of us ate the entire batch! I used the zest of the entire orange for more flavor. Also can substitute orange juice for the milk and they are even tastier. Can't wait to make again!"

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