Orange Ricotta Pancakes Recipe

5 29 29
Orange Ricotta Pancakes Recipe
Orange Ricotta Pancakes Recipe photo by Taste of Home
Publisher Photo

Orange Ricotta Pancakes Recipe

Read Reviews
5 29 29
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 zest
  • 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 zest, 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.

Popular Videos

  • 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 zest
  • 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 zest, 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forOrange Ricotta Pancakes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
JMartinelli13 User ID: 92779 285244
Reviewed Mar. 18, 2018

"The ricotta gives these a great texture, love the orange flavor. They freeze and reheat well. They'd also be amazing with blueberries added. Definitely will be making these again!"

MY REVIEW
Nova User ID: 9361565 284211
Reviewed Feb. 24, 2018

"I would like to try making these without the 3 T sugar. They are sweet even before topping with Maple syrup. But then again; they are good on their own without the maple-"

MY REVIEW
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: 9295194 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."

Loading Image