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Orange Ricotta Pancakes Recipe
Orange Ricotta Pancakes Recipe photo by Taste of Home

Orange Ricotta Pancakes Recipe

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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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 Eggland's Best 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

Nutritional Facts

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

Directions

  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

Nutritional Facts

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

Reviews for Orange Ricotta Pancakes

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
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!

MY REVIEW
Reviewed May. 16, 2014

OMG! These were so unbelievably delicious! There is nothing I would change. They were delicate and light and I couldn't stop eating. I mixed maple syrup with a little Triple Sec.

MY REVIEW
Reviewed Mar. 30, 2014

Excellent pancake recipe! Husband doesn't want any other kind. If have time, sometimes I will use two eggs, separate them and mix yolks in as directed, and beat the whites to still peaks then fold into batter after everything is combined. Yum!

MY REVIEW
Reviewed Mar. 16, 2014

Great pancakes. For a more orange taste, I added a couple of tablespoons of frozen concentrated orange juice or make a simple homemade orange syrup to go with the original recipe

Ingredients:

1/2 cup frozen orange juice concentrate

1/3 cup cup granulated sugar

1/3 cup butter

Preparation:

In small saucepan, combine the orange juice concentrate, sugar, and butter. Warm the mixture up on low heat and stir continuously until the sugar has dissolved. Remove from heat and cool. Store in refrigerator. Warm before use. Use syrup to drizzle over pancakes and waffles in place of maple syrup.

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