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–+ servings
Orange Pancakes

Fluffy Orange Pancakes with Creamy Ricotta for a Bright Breakfast

Enjoy delightful Fluffy Orange Pancakes featuring zesty orange flavor and creamy ricotta for a bright breakfast experience.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Batter
  • 1 cup Ricotta Cheese Substitute with cottage cheese if desired
  • 2 large Eggs Use two yolks and one whipped egg white for fluffiness
  • 1 cup Whole Milk Opt for whole milk for better richness
  • 1/2 cup Freshly squeezed Orange Juice Highly recommended for best taste
  • 1 tablespoon Orange Zest Use freshly zested oranges
  • 1 teaspoon Vanilla Extract
  • 1 cup All-Purpose Flour Gluten-free flour can be used
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 2 tablespoons Granulated Sugar Adjust to taste
  • 1 pinch Kosher Salt
  • 1 tablespoon Butter For coating skillet
For the Creamy Orange Syrup
  • 1/2 cup Granulated Sugar Adjust sweetness to taste
  • 1/2 cup Water To dissolve sugar
  • 1 tablespoon Cornstarch For thickening
  • 1 tablespoon Butter Adds richness
  • 1/4 cup Freshly squeezed Orange Juice For flavor
  • 1 tablespoon Orange Zest For added flavor

Equipment

  • Mixing bowls
  • Whisk
  • Non-stick skillet
  • spatula
  • Saucepan
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Prepare Wet Mixture: Whisk together ricotta cheese, egg yolks, whole milk, orange juice, orange zest, and vanilla extract until smooth.
  2. Mix Dry Ingredients: Combine flour, baking powder, baking soda, sugar, and salt in a separate bowl, and stir until mixed.
  3. Combine Mixtures: Fold dry ingredients into the wet mixture until just combined, keeping it slightly lumpy.
  4. Whip Egg Whites: Whip egg white until frothy with soft peaks, then gently fold into the batter.
  5. Cook Pancakes: Heat skillet, add butter, and pour batter for each pancake. Cook until bubbles form, then flip and cook until golden brown.
  6. Make Creamy Orange Syrup: Dissolve sugar in water over medium heat, mix cornstarch with orange juice, whisk into syrup, simmer until thickened, then stir in butter and zest.
  7. Serve: Drizzle warm syrup over pancakes and serve immediately.

Nutrition

Serving: 2pancakesCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 120mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 12gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 1mg

Notes

Store cooked pancakes in an airtight container for up to 3 days. For freezing, wrap each pancake and store in a freezer-safe bag for up to 2 months. Reheat in the microwave or skillet.

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