Fluffy Ricotta Orange Pancakes
Soft and airy ricotta pancakes with a hint of fresh orange zest, topped with a luscious creamy orange syrup. High in protein, light, and quick to prepare, this breakfast or brunch treat is both satisfying and indulgent.
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.
