Fluffy ricotta pancakes infused with fresh orange zest and paired with a creamy orange syrup offer a delightful twist on classic breakfast favorites.
High in protein from ricotta and eggs, they provide sustained energy while remaining light and satisfying.
Quick to prepare, fiber-rich, and perfect for everyday breakfasts or brunches, these pancakes are both nourishing and indulgent.
Fluffy Ricotta Orange Pancakes
Equipment
- Large mixing bowl (1)
- Medium mixing bowl (1)
- Small Mixing Bowl – 1
- Whisk – 2
- Non-stick or cast iron skillet – 1
- Spatula (1)
- Measuring cups (1 set)
- Measuring spoons (1 set)
- Saucepan (1)
Ingredients
Ricotta Pancakes
- ¾ cup ricotta cheese
- 2 large eggs separate 2 yolks and 1 white
- ¾ cup milk
- ¼ cup freshly squeezed orange juice
- 2 teaspoons orange zest
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 3 tablespoons granulated sugar
- ¼ teaspoon kosher salt
- Butter for cooking
Creamy Orange Syrup
- 1 cup granulated sugar
- ½ cup water
- 1 tablespoon orange zest from 1–2 navel oranges
- ¾ cup freshly squeezed orange juice from 2–4 large navel oranges
- 2 teaspoons cornstarch
- 2 tablespoons butter
- ¼ cup cream
Instructions
- Prepare the Ricotta Mixture: Start by placing the ricotta cheese into a large mixing bowl. Using a whisk, gently stir in the egg yolks, milk, freshly squeezed orange juice, orange zest, and vanilla extract. Whisk until the mixture is completely smooth and creamy, ensuring there are no lumps of ricotta remaining. This creates a light, velvety base for your pancakes and infuses them with a subtle citrus flavor that complements the creamy texture.
- Combine the Dry Ingredients: In a medium-sized bowl, add the all-purpose flour, baking powder, baking soda, sugar, and kosher salt. Whisk these dry ingredients together until evenly distributed. This ensures that the leavening agents are fully mixed with the flour, which helps the pancakes rise evenly and develop a fluffy texture.
- Mix Wet and Dry Ingredients: Slowly add the dry flour mixture into the prepared ricotta mixture. Using a spatula or wooden spoon, gently fold the ingredients together until just combined. Be careful not to overmix, as this can make the pancakes dense rather than light and airy. The batter should be slightly thick but smooth, with all the dry ingredients fully incorporated.
- Whip the Egg White: In a small bowl, whisk the egg white vigorously until frothy and soft peaks form. This step is essential because folding in the whipped egg white later will give your pancakes a cloud-like, tender texture. The aeration from the egg white helps the pancakes rise beautifully and remain light.
- Fold in the Egg White: Carefully fold the whipped egg white into the ricotta batter using a gentle motion. Use a spatula to lift the batter from the bottom of the bowl and fold it over the top. Repeat this folding motion until no streaks of egg white remain. This method keeps the batter airy and ensures the pancakes will be soft and fluffy once cooked.
- Preheat the Pan: Place a non-stick or cast-iron skillet over medium heat. Allow it to warm for a few minutes, then add a small knob of butter to coat the surface. This prevents sticking and adds a subtle richness to the pancakes. Adjust the heat as necessary to maintain a gentle, even cooking temperature; too high, and the pancakes may burn before cooking through.
- Cook the Pancakes: Spoon approximately ⅓ cup of batter into the center of the heated pan for each pancake. Use the back of the spoon or a small spatula to gently spread the batter into a round shape. Cook until bubbles form on the surface and the edges start to look set, usually 2–3 minutes. Carefully flip the pancake using a spatula and cook the other side for another 1–2 minutes, until golden brown and cooked through. Adjust heat as needed for even cooking. Repeat with the remaining batter, adding more butter to the pan if necessary.
- Prepare the Creamy Orange Syrup: In a small saucepan, combine the sugar and water. Place over medium-high heat and whisk continuously until the sugar dissolves and the mixture comes to a boil. This forms the base of your syrup.
- Thicken the Syrup: In a separate small bowl, whisk together the freshly squeezed orange juice and cornstarch until smooth. Slowly pour this mixture into the boiling sugar-water while whisking constantly. Reduce the heat to medium-low and allow the syrup to simmer, stirring occasionally, until it thickens slightly to a syrupy consistency, about 10–15 minutes. The cornstarch helps create a creamy, luscious texture without being overly gelatinous.
- Finish the Syrup: Once thickened, remove the syrup from heat and stir in the butter, orange zest, and cream. Stir until fully incorporated and smooth. This results in a rich, velvety syrup that perfectly complements the fluffy pancakes with a hint of citrus brightness.
- Serve Warm: Stack the ricotta pancakes on serving plates and drizzle generously with the creamy orange syrup. Optionally, garnish with extra orange zest or a small dollop of ricotta for a refined presentation. Serve immediately for the best texture and flavor.
- Storage and Reheating Tips (Optional): If you have leftovers, allow pancakes to cool completely, then store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently in the oven, microwave, or on a skillet, and warm the syrup before serving for a freshly made experience every time.
Notes
- Separate eggs carefully; folding in whipped egg white last ensures fluffy, airy pancakes.
- Freshly squeezed orange juice and zest provide the brightest, most natural citrus flavor.
- A few small lumps in the batter are fine—avoid overmixing to keep pancakes light.
- Cook over medium to medium-low heat to prevent burning while ensuring the inside cooks fully.
- Let the batter rest 5–10 minutes before cooking for an even rise and softer texture.
- Use a small amount of butter in the pan for each batch to achieve golden edges.
- Ricotta cheese keeps pancakes moist and adds a boost of protein without heaviness.
Chef’s Secrets for Fluffy Results
The secret to these pancakes’ cloud-like texture lies in aeration and timing.
Whipping the egg white separately and folding it gently into the batter adds volume without collapsing the mixture.
Using ricotta cheese rather than cream cheese or yogurt keeps the pancakes moist while boosting protein content.
Another tip is to let the batter rest for 5–10 minutes before cooking; this allows the flour to hydrate and ensures an even rise.
For an extra touch, lightly brush the pan with melted butter for each batch to create a golden, slightly crisp edge.
Serving Suggestions to Impress Guests
These ricotta orange pancakes pair beautifully with a variety of toppings.
Drizzle them with the creamy orange syrup for a luxurious brunch, or add fresh berries, sliced bananas, or a sprinkle of toasted nuts for added texture and flavor.
For a brunch spread, serve alongside scrambled eggs, smoked salmon, or avocado toast to balance sweetness and protein.
They also make a delightful dessert when topped with whipped cream and a few thin orange slices for garnish.
Storage Tips for Pancakes
If you have leftovers or want to meal prep, store cooled pancakes in an airtight container with parchment layers between them to prevent sticking.
Refrigerate for up to three days, or freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to two months.
The syrup can be stored in a small jar in the refrigerator for up to one week.
To reheat, use a low oven, a non-stick skillet, or a microwave in short intervals, then warm the syrup separately before serving.
Frequently Asked Questions
1. Can I use a different cheese?
Yes, you can substitute ricotta with mascarpone or cottage cheese, though the texture may be slightly different.
Ricotta offers the ideal balance of creaminess and protein for fluffy pancakes.
2. Can I make this recipe dairy-free?
You can replace ricotta with plant-based alternatives such as almond or cashew ricotta and use a non-dairy milk like oat or soy milk.
Butter can be replaced with coconut oil for cooking.
3. Can this batter be made ahead of time?
Yes, you can prepare the batter and refrigerate it for up to 4 hours before cooking.
However, fold in the egg whites just before cooking to maintain maximum fluffiness.
4. How can I adjust sweetness?
If you prefer a less sweet breakfast, reduce the sugar in the pancake batter by 1–2 tablespoons or use a lighter syrup drizzle.
You can also add natural sweeteners like honey or maple syrup to the syrup itself.
5. Can I freeze cooked pancakes?
Absolutely! Freeze cooled pancakes in a single layer on a baking sheet first, then store in an airtight freezer bag for up to two months.
Reheat gently on a skillet or in the oven, and serve with warm syrup for best results.
