Orange Ricotta Pancakes

These orange ricotta pancakes make any day feel extra special. The ricotta gives them a delicate, creamy, custard-like texture and incredible richness. There is an extra hint of orange flavor thanks to orange zest and concentrated orange juice. 

The pancakes are so good you don’t even need syrup, but if you want to go the extra mile, make the pomegranate syrup, and you won’t regret it. The sweet-tart flavor of pomegranate compliments the orange essence in the pancakes. 

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Our sourdough pancakes require a sourdough starter, but these ricotta pancakes are quick and straightforward.

You can make these orange ricotta pancakes from scratch in almost the same amount of time it takes to whip up a batch from a box mix. 

Even though they are loaded with ricotta cheese, they don’t taste cheesy or grainy. Ricotta has a natural sweetness and it melts into the batter giving the pancakes a fantastic flavor and texture.  

Here is why you will love this recipe

• Makes a delicious breakfast or brunch
• Ricotta adds a creamy richness 
• Amazing orange flavor 
• Easy to make, with no egg-separating involved

Store-bought ricotta works just fine, but if you’ve got a few extra minutes, homemade ricotta cheese takes these pancakes to the next level.

The Ingredients

Here is the list of ingredients you will need for these orange ricotta pancakes. Scroll down to the printable recipe card for all the details.

• Flour. Use regular, all-purpose flour—no need for specialty flour in this recipe. 
  
• Baking powder. Make sure the baking powder is not expired.
  
• Salt. Salt enhances the flavors. 
  
• Vanilla extract. The vanilla extract combined with the orange juice gives the pancakes an orange creamsicle flavor. 
  
• Sugar. These pancakes are sweeter than most. If you want to cut the sugar in half, you certainly can. 
  
• Ricotta cheese. If you purchase ricotta that looks watery, let it drain in a strainer for 30 minutes before adding it to the batter. 
  
• Eggs. The eggs add to the rich, custard-like texture. 
  
• Milk. Use whole milk for a rich flavor. However, reduced-fat milk will work fine. 
  
• Concentrated orange juice.  Frozen concentrated orange juice adds additional orange flavor without making the batter watery.
  
• Orange zest. Use a microplane grater to get very fine bits of orange zest scattered throughout the batter. 

If you want to make the pomegranate syrup, all it takes is pomegranate juice and sugar. 

The pomegranate syrup is easy to make, but it does take some time to reduce down. You will end up with a rich, thick, tart pomegranate molasses that will keep in the refrigerator for up to three months.

How to Make It

Here is a quick overview of the recipe for these orange ricotta pancakes. Read the tips below and scroll down to the printable recipe card for all the details.

1. Preheat a non-stick griddle or skillet. 
2. Sift the dry ingredients together in a small bowl. 
3. Combine the rest of the ingredients in a large bowl. 
4. Fold the dry ingredients into the wet ingredients. 
5. Scoop the batter onto the hot skillet. Cook until golden brown, then flip and cook the other side. 

Tips for Success

• Let the pan get hot before adding the batter. If you have an electric skillet, dial the heat up to 375°F. 
  
• For the best ricotta pancakes, buy the best ricotta cheese. Not all brands of ricotta are the same. Some brands have stabilizers in them.
  
  Look at the ingredient list. It should only have whey, milk, cream, vinegar, and salt. Ricotta that has stabilizers will not be as creamy when cooked. 
  
• Don’t overmix the batter. Use a wide spatula to gently fold the flour into the batter. 
  
• Wait to flip the pancakes. Make sure the bubbles on the surface burst and sneak a peek at the bottom. The bottom should look golden brown when it is time to flip them. If you flip the pancakes too soon, they will lose some of the fluffy, light texture. 
  
• Don’t flip the pancakes more than once. Flipping them too often will flatten them out and make them tough. 
  

You will love these orange ricotta pancakes. They have a creamy texture with a custard-like consistency yet they stay fluffy and light. The richness of the ricotta is balanced with a sweet citrus flavor and hints of vanilla. Perfect for breakfast or brunch!

Some Other Recipes We Are Sure You Will Love:

If you have a sourdough starter, you should try our sourdough ricotta pancakes. These pancakes need to be on your next brunch menu.

Whole wheat einkorn flour produces a delectable pancake without the bitterness that ordinary whole wheat flour occasionally has. Serve these einkorn blueberry pancakes with blueberry lemon syrup and enjoy.

Our lemon ricotta cake has a rich flavor and shines with a lemony citrus flavor. It tastes a bit like a cross between a cake and a cheesecake. Dense, yet light and creamy.

Prep Time: 8 minutes mins

Cook Time: 12 minutes mins

Total Time: 20 minutes mins

5 from 14 votes

Orange Ricotta Pancakes

By Dahn Boquist

Ricotta pancakes that are moist and light with a creamy, custard-like center

If you make this recipe, please leave a star rating and comment.

Servings: 10 servings

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Ingredients 

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Ricotta Pancakes

• ▢ ¾ cup all purpose flour
• ▢ 1 tablespoon baking powder
• ▢ ¼ teaspoon salt
• ▢ 1 ¼ cups ricotta cheese
• ▢ 3 large eggs
• ▢ ½ cup milk
• ▢ ¼ cup granulated sugar
• ▢ 3 tablespoons concentrated frozen orange juice
• ▢ 1 tablespoon orange zest
• ▢ 1 teaspoon vanilla extract

Pomegranate syrup

• ▢ 2 ½ cups pomegranate juice
• ▢ 1 cup granulated sugar

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Instructions 

Ricotta Pancakes

• In a small bowl sift together the flour, baking powder and salt.
• In a separate bowl, stir together the ricotta cheese, eggs, milk, sugar, concentrated orange juice, orange zest and vanilla until well combined and smooth.
• Fold the flour mixture into the ricotta mixture until just combined.
• Pre-heat a skillet over medium heat or heat an electric griddle to 375° and lightly oil it.
• When the griddle is hot, spread ¼ cup of batter onto the griddle for each pancake. Cook until bubbles start to form on the surface of the pancake then flip and cook the other side until brown.

Pomegranate syrup

• Combine the pomegranate juice and sugar in a medium saucepan and bring to a boil over medium high heat stirring until the sugar dissolves.

  Once the sugar is dissolved reduce the heat to medium and simmer for 45 to 50 minutes. The juice will reduce to about 1-¼ cups. Remove from heat and allow to cool.

Notes

• Don’t reconstitute the orange juice. Adding concentrated orange juice will give the pancakes extra orange flavor without watering down the batter.
• For best results, try to find ricotta that does not have any stabilizers listed in the ingredients. Stabilizers like guar gum and Carrageenan affect the texture when cooked.
• If you have watery ricotta, let it drain in a strainer for 30 minutes before you begin.

Nutrition

Serving: 1, Calories: 244kcal, Carbohydrates: 45g, Protein: 7g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Cholesterol: 66mg, Sodium: 264mg, Fiber: 1g, Sugar: 34g

Nutrition information is automatically calculated, so should only be used as an approximation.

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This post was originally posted on January 7, 2015. We updated the photos in the post.