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

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


  • 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

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. 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

Reviews for Orange Ricotta Pancakes

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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."

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"

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

"Sooo moist and good!"

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

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

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."

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."

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."

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."

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!"

momof2labs User ID: 7649269 181225
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."

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