Orange Ricotta Pancakes

Pancakes are a breakfast staple in many households. Their fluffy, tender interiors and crisp edges dripping with sweet maple syrup are enough to make kids and adults alike gobble them up with glee. So while we will never say no to a batch of old-fashioned buttermilk pancakes, it’s also fun to mix up the most important meal of the day with new and inventive flapjacks. These orange ricotta pancakes are our latest obsession.

If you’ve never made pancakes with ricotta cheese before, let me enlighten you (and your pancakes!). Ricotta cheese makes pancakes lighter and fluffier by reacting with the baking soda and baking powder in the batter. It also lends the pancakes added fat for a supremely moist, tender crumb. Pair the superpowers of ricotta with a bright burst of citrus flavor from the orange juice and zest, and you’ve got a recipe for pure breakfast bliss.

Turn to this orange ricotta pancake recipe anytime you need to use leftover ricotta cheese from making lasagna or stuffed shells. However, after making the recipe just once, we think you’ll buy extra tubs of ricotta to make these pancakes from scratch.

Ingredients for Orange Ricotta Pancakes

• Flour: The best type of flour for fluffy orange ricotta pancakes is good old-fashioned all-purpose flour.
• Sugar: Granulated sugar helps sweeten the batter, creates a tender crumb, and aids in browning to golden perfection.
• Baking soda and baking powder: While some pancake recipes only call for one or the other, this orange ricotta pancake recipe benefits from baking soda and baking powder. Using both sneaks in a quick second rise as the pancakes cook, leading to a lighter, fluffier pancake.
• Salt: A pinch or two of salt goes a long way in balancing the sweetness of the pancakes and enhancing their flavor.
• Egg: Eggs are essential to the structure and flavor of pancakes. They contribute added richness and act as a key binding agent in the batter, helping it hold its shape as it cooks on a hot griddle.
• Ricotta cheese: Ricotta is a soft Italian cheese made from the leftover whey after making other popular Italian cheeses, such as mozzarella and provolone. This recipe calls for part-skim, but you can use whole milk ricotta. Look for a brand that has a really creamy texture. If the ricotta is excessively watery, drain it.
• Milk: Milk thins the batter to the perfect consistency.
• Orange juice and zest: Fresh orange juice and zest add a delicious twist to pancakes.
• Butter: Melted butter is our favorite fat for making pancakes. It has a rich flavor, but you can use other pancake ingredients, like any neutral cooking oil.
• Vanilla: Although it’s a small amount, a quality vanilla extract adds lots of flavor to these pancakes.
• Toppings: You know the drill. Grab the butter, pure maple syrup and a dusting of confectioners’ sugar, and you’re ready for a banging brunch of orange ricotta pancakes.

Directions

Step 1: Mix the batter

In a large bowl, whisk together the flour, sugar, baking soda, baking powder and salt. In a separate bowl, beat together the egg, ricotta, milk, orange zest, orange juice, melted butter and vanilla until evenly blended. Add the wet ingredients to the flour mixture, and stir just until moistened.

Editor’s Tip: Don’t overmix your pancake batter. It’s a common mistake when making pancakes. Perfectly mixed pancake batter should still have lumps, so only mix until no dry patches remain. Any longer and you’ll risk ending up with dense, hockey-puck pancakes.

Step 2: Cook until golden

Lightly grease a griddle or skillet and heat it over medium heat. Pour the batter by the quarter-cupful onto the hot surface. Cook until the bubbles on top begin to pop and the bottoms are golden brown. Flip and cook the pancakes until the second side is golden. Repeat the process with the remaining batter. If desired, serve the pancakes with butter, syrup and confectioners’ sugar.

Editor’s Tip: Flipping a pancake is an art form. For best results, wait until the bubbles on the surface of the pancake begin to pop and the edges begin to set. Then, use a spatula with a thin, stiff edge to flip the pancakes. You’ll get a clean, perfect flip every time. If you’re making a big stack for a group, keep the pancakes warm in a low-temperature oven until you’re ready to serve.

Orange Ricotta Pancakes Variations

• Swap the citrus: If you’re not in the mood for orange, use lemon, lime or grapefruit zest in this recipe, or combine two or more different citrus fruits if desired.
• Add other mix-ins: Shake things up and omit the orange juice and zest from the recipe. In its place, use additional milk and add up to 3/4 cup of mini chocolate chips, fresh blueberries or finely chopped pecans.
• More garnishes for pancakes: Other great toppings for orange ricotta pancakes include homemade whipped cream, a spoonful of old-fashioned fruit compote or a drizzle of raspberry sauce. A smear of homemade orange marmalade would also be divine.

How to Store Orange Ricotta Pancakes

Store leftover orange ricotta pancakes in an airtight container in the refrigerator. Separate them with parchment paper to prevent them from sticking together. Orange ricotta pancakes will last up to four days in the fridge.

Can you freeze orange ricotta pancakes?

Pancakes are one of our favorite make-ahead breakfasts for the busy mornings, and if you freeze them, you can have them whenever you want. Make a batch and stack them in a container, separating individual pancakes with parchment paper to prevent them from sticking together. Thaw them overnight in the refrigerator, then reheat them as desired.

How do you reheat orange ricotta pancakes?

The quickest way to reheat orange ricotta pancakes is in the microwave. Warm them on a microwave-safe plate in 30-second increments until they’re heated through. For the best taste and texture, reheat pancakes on a griddle or in a hot skillet, flipping them once, to heat through and revitalize those crispy edges.

Orange Ricotta Pancakes Tips

What’s the best pan to use for cooking pancakes?

A cast iron skillet is my preferred pan for cooking pancakes. It heats evenly and results in the best pancakes with wonderful crispy edges. Just make sure your cast-iron skillet is seasoned, or you may need to add a touch of butter to ensure the pancakes do not stick. If you don’t have a cast iron skillet, non-stick pans and griddles are other great vessels for cooking perfect orange ricotta pancakes.

How do you avoid tough pancakes?

Tough pancakes are often the result of overmixing the batter and adding too much flour. For the best orange ricotta pancakes, measure your flour correctly and only mix the batter until no dry patches of flour are visible.

How do you keep orange ricotta pancakes warm?

Our favorite way to keep batches of pancakes warm while finishing the rest of the batter is to arrange them on a large platter and store them in an oven set to warm or a low temperature.

What else can you serve with orange ricotta pancakes?

Round out your breakfast menu with other classic morning favorites. A platter of crispy oven-baked bacon and juicy sausage links will add protein, and a colorful tropical fruit salad will pair great with the citrus flavors in the pancakes. For a special occasion, serve up some bubbly with a selection of mimosas, or set up the ultimate Bloody Mary bar to treat your guests.