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Orange Ricotta Pancakes Recipe

Orange Ricotta Pancakes Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Orange Ricotta Pancakes

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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."

Reviewed Apr. 21, 2016

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

Reviewed Mar. 23, 2016

"Sooo moist and good!"

Reviewed Jan. 2, 2016

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

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."

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."

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."

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."

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!"

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."

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!"

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

1/2 cup frozen orange juice concentrate
1/3 cup cup granulated sugar
1/3 cup butter
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."

Reviewed Mar. 16, 2014

"I like this one a lot."

Reviewed Mar. 16, 2014

"These pancakes are fabulous! I serve them with cinnamon, orange, honey butter. They are a real treat on Sunday after church!"

Reviewed Feb. 8, 2014

"Wonderful - easy and delicious!"

Reviewed Feb. 7, 2014

"Fabulous! Best pancakes I've ever had!"

Reviewed Feb. 3, 2014

"These are wonderful! I substituted 2tbsp. of safflower oil for the butter and forgot the grated orange peel, but they were very tasty, anyway. You really don't even need syrup, but then, pure maple syrup is a treat."

Reviewed Feb. 2, 2014

"These pancakes are f-a-b-u-l-o-u-s. As they have delightful orange flavor, we skipped the maple syrup and enjoyed with butter and powdered sugar. Light and fluffy too! Just delish"

Reviewed Feb. 1, 2014

"We got this recipe with the Taste of Home February 2014 e-mail suggestions and it sounded so good we just had to give it a try. They were fabulous. Next time I want to mix up a type of orange butter (maybe with marmalade) to compliment the flavors. Syrup nearly over-powered them."

Reviewed Jan. 31, 2014

"These are the best pancakes I've ever made. My whole family raves about them. I have also made them with pancake or bisquit mix (just remove the flour, baking powder, baking soda and salt and replace it with the same amout of biscuit/pancake mix). They still taste great and are now super fast and easy! These pancakes won't disapoint!"

Reviewed Jan. 8, 2014

"The BEST pancakes I've EVER made. They were light, fluffy and melt-in-your-mouth heaven! I have to admit that my variation adds more calories, but I had to use what I had at hand: 1/2 & 1/2, just orange juice but no zest, and whole milk ricotta and extra vanilla. This caused me to have to add more 1/2 & 1/2 because the resulting batter was too thick. So, I estimated how much more I needed to get the right batter consistency and did my blending with a wisk to incorporate air into the batter. The resulting pancakes were incredible! I'll be using this again...only next time w/part-skim ricotta and 2% milk and adding the zest. Just using the juice didn't give it that extra orange umph that it could have used. I didn't miss it in this time, but I want to taste a bit more orange. The zest will do that. 5 stars for this recipe!!"

Reviewed Jul. 11, 2013

"Best pancakes ever delicious"

Reviewed Mar. 8, 2013

"Mom & I loved this recipe after I made some changes due to low salt diet. I left out the salt, & used 1/2 tsp baking powder & 1 tsp Hain sodium free baking powder,used unsalted butter instead of regular & used orange off my tree. Delicious! Really a keeper & took out at least 1000 mg. of sodium so mom's legs didn't swell at all! I got 12 pancakes at 109 mg sodium each. Thank you for a great recipe Brehan Kohl!!!Will try it with lemon too."

Reviewed Feb. 17, 2013

"Also added chopped pecans to half the batter. Very moist."

Reviewed Jan. 2, 2013

"T hese are so very good. I took the liberty of using 1/2 cup white whole wheat flour, skim milk and 1/4 cup reduced fat margarine. They were still tender and moist."

Reviewed May. 19, 2012

"These were awesome! I used really strong orange juice today and the flavour was better than the first time I made them."

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