Description

These Zesty Orange Pancakes with Creamy Ricotta Bliss offer a delightful twist on classic pancakes, combining the tangy freshness of orange with the rich creaminess of ricotta. Perfect for a weekend brunch, they are topped with a luscious homemade orange syrup that enhances their flavor and elevates this breakfast favorite.

Ingredients

Scale

Pancakes

1 cup Ricotta Cheese (Can substitute with cottage cheese)
2 large Eggs (Two yolks and one egg white)
3/4 cup Milk (Whole milk preferred)
1/2 cup Orange Juice (Freshly squeezed recommended)
1 tablespoon Orange Zest (Freshly zested)
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)
1/4 teaspoon Kosher Salt
2 tablespoons Butter (For cooking the pancakes)
1/2 cup Water (Adjust quantity for desired consistency)

Syrup

1/2 cup Granulated Sugar (Can be adjusted based on preference)
1/2 cup Water
1 tablespoon Cornstarch (Helps thicken the syrup)
1 tablespoon Butter (Optional for creaminess)
1 teaspoon Additional Orange Zest (For enhanced flavor)

Instructions

Making the Pancakes: In a large bowl, combine the ricotta cheese, two egg yolks, milk, freshly squeezed orange juice, freshly grated orange zest, and vanilla extract. Whisk vigorously until the mixture is smooth and set aside.
Mix Dry Ingredients: In a separate medium bowl, mix together the all-purpose flour, baking powder, baking soda, granulated sugar, and kosher salt. Stir gently to ensure even distribution.
Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the ricotta mixture. Stir just until combined to avoid over-mixing which can make the pancakes tough.
Whip Egg White: In a small bowl, whip the single egg white until frothy and soft peaks form. Gently fold the whipped egg white into the batter to incorporate air and create fluffy pancakes.
Cook the Pancakes: Heat a non-stick skillet over medium heat and melt a small amount of butter. Pour approximately 1/3 cup of batter onto the skillet, spreading gently. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook the other side until golden brown, about 1-2 minutes. Repeat with the remaining batter, adding butter as needed.
Make the Syrup: In a saucepan, combine the water and granulated sugar and bring to a boil. In a small bowl, mix the orange juice with cornstarch until smooth. Slowly whisk this mixture into the boiling sugar water and simmer until the syrup thickens, about 2-3 minutes.
Enhance the Syrup: Remove the saucepan from heat and stir in butter and additional orange zest. Allow the butter to melt completely and infuse the syrup with a richer flavor.
Serve: Serve the warm pancakes stacked high and generously drizzled with the creamy, zesty orange syrup. Enjoy immediately for the best taste and texture.

Notes

You can substitute ricotta with cottage cheese for a lighter texture.
For a dairy-free version, use plant-based milk and margarine instead of butter and ricotta.
Adjust sugar in the syrup and batter based on your desired sweetness.
Use gluten-free flour to make this recipe gluten-free.
Ensure not to overmix the batter to keep pancakes fluffy and tender.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Keywords: orange pancakes, ricotta pancakes, breakfast recipe, homemade syrup, zesty pancakes, creamy ricotta, brunch ideas